Woman’s Weekly UK – 23 July 2019

Sweetandsavourytartsfora sliceofsummerheaven

P

ip Spence’snewbook
PoshTar t scovers
everythingfrompastry
basicsto fun,newwaysto
cooka tart.In herown
words,‘Everystyleand
occasionis covered:
breakfastandbrunch,
canapésandstarters,
midweekmeals,dinner
partyshowstoppersand
simpleto morecomplex
desserts.Somerecipesaresuitableforgluten-free,
lactose-free and vegan diets, or can be easily adapted.’

POSH

TARTS

BY

PHILLIPPA

SPENCE (£12.99, QUADRILLE).

PHOTOS: ©FAITH MASON

Testedbyus

Sotheywork

foryou

Totally

FOODEDITOR TEMPTING

JULES

Garlic mushroom cups

Thesesimplelittlecanapéstasteabitlikedeep-fried

breadedgarlicmushrooms. Very moreish!

MAKES 24 CUPS

✿2tbspunsaltedbutter

✿ 2 garliccloves,crushed

✿175g(6oz)mixedwild

mushrooms,brushedclean

andlargeonestorninhalf

✿ 3 sprigsof thyme, leaves

picked

✿ A splash of brandy

✿ 1 egg

✿3tbspdouble(heavy)cream

✿ 24 minicanapécasesor

Swedishcroustadecases

✿3tbspredonionmarmalade

✿Seasaltandfreshly ground

black pepper

1

Preheattheovento

200C/Gas6.Meltthe

butterina fryingpanover

a lowheatthenaddthe

garlic.Stirinthewild

mushroomsandthymeand

seasonwitha goodpinch

ofsaltandpepper.

2

Turnuptheheatand

sautéforabout5–10

minutesuntilthe

mushroomsareturning

golden.Addthebrandy

andturnuptheheatto

cookoffthealcohol.

3

Removefromthe

heat.Ina jug,

whisktogetherthe

eggandcream.

4

Arrangethecaseson

a bakingsheetand

spoona littleredonion

marmaladeintothebase

ofeach.Topwiththe

mushroomsandpour

overa littleoftheeggmix

(about2tspineach).

5

Placethetartletsin

theovenandbake

for5 minutes.Once

warmedthrough

removefromtheoven

and serve immediately.

24 womansweekly.com

PERSERVING:

79 cals;4.5gfat;

3gsatfat;

8g carbs