Archive of ‘pastry’ category

Easy-peasy Berry Tart

There’s nothing worse than being at a party while the host is slaving away in the kitchen – particularly if you’re the host! That’s why today we have an easy Berry Tart recipe for you, that uses *gasp* shop-bought pastry. We don’t mind a shop-bought pastry, particularly when it makes something so delish! 
The great thing about this tart is that once you have the base (mainly berries) you can add whatever you’ve got in the cupboard. Here we’ve added chocolate (a gooey caramel, nougat & chocolate combo) and coconut. Oh and a sprig of mint to freshen it up, seeing as it’s spring.
Ingredients (makes 4) 
 400g ready-made sweet shortcrust pastry 
1½ cups fresh berries
 ¼ cup brown sugar
1tbsp cornflour
⅛ tsp salt 
 1 egg white 
Chosen toppings e.g chocolate, coconut, mint. 
Pre-heat the oven to 180°C. 
In a large bowl mix together the berries, sugar, cornflour and salt. 
 Roll out the pastry to 8mm thick. Cut into rounds and place the berry mixture in the middle. 
 Add your toppings to ‘spice’ things up. 
 Fold the edges in and brush with egg white. 
 Bake for 30 minutes or until the pastry is golden and the berries are bubbling. 
 These tarts are a perfect spring treat and so easy to make. Now you can pop them in the freezer until the day of your party, then defrost and enjoy yourself!
 Words and photography by Britney Hazeldine

Valentine Tarts

Valentine’s Day is pending and there is no doubt that there is no better opportunity to use a bit of creativity and show your love for someone special! For those who like the cute, crafty and sweet things, try making your special someone peanut butter chocolate spread Valentine tarts. Decorated with heart-like strawberries on some pretty paper will make a very pretty edible gift!

225g Butter crust pastry mix
Jar chocolate spread (can be any but we recommend Nutella)
Jar peanut butter
Strawberries (cut in half)
Edible gold spray
-       Heat oven 180C
-       Make the pastry as the packet manufacturer instructs
-       Then sprinkle the surface with flour and roll out the pastry so that it is quite thinly but not too thin!
-       Use heart pastry cutter to cut out the tarts then use your thumb and make a deeper imprint as deep as you would a jam tart and fill each case with baking paper and rice to hold in place
-       Put in the oven for 20mins
-       Spread the base thickly with peanut butter then layer on top the yummy chocolate spread
-       Bake extra 10mins or until crust is golden
-       Take out the oven and allow to cool
-       Spray gold and serve with cut strawberries and cream

By Melodie Walter

Honey Apple Pie

You’d be right in thinking that apple pie is not the most original dessert out there but we think it’s one of the most homely for a January treat, come rain or wind or flood (oh Britain how we love her erratic weather dearly). 
If you don’t make your own pastry it’s surprisingly straight forward and won’t cost you too many pennies, plus we’ve put our own twist on it it with honey, orange and spice.
500g buy ready-made (or if you’d prefer make your own!)

2 large cooking apples
1 tsp cinnamon
125g soft light brown sugar
Juice of tangerine
2-3 tbsp honey
Demerara sugar

* Heat the oven to 220C
* Roll out 2/3 of the pastry to fit a pie plate of 23cm
* Peel and core the apples and cut into thin slices
* Gently heat the orange juice, cinnamon and honey in a heavy based pan until the mixture starts to caramelise, then put in the apple slices until they are caramelised on both sides
* Tip the mixture into a bowl and stir in the brown sugar and then pack it in the pastry case
* With a little warm water dampen the edges and of the pie rim and roll out a lid for the pie, press it on top and trim any excess edge
* Use a fork to press down the edge and prick the top of the pie
* Sprinkle Demerara sugar on top of the lid evenly
* Bake for 20mins and then reduce the heat to 180C and bake for a further 30mins
* Serve hot with cream

By Melodie Walter

Cheesy Pumpkin Pie

You may think that making anything to do with pumpkins is a bit keen and quite frankly premature but who could resist when we’re all feeling in the midst of the Autumn spirit? But since it’s leading up to Halloween, we thought why not make way for the celebrations – with our very own special pumpkin and cheese heart-warming treat!

Serves 4
170g white flour
85g margarine
Pinch of salt
Water (to mix)
Pie filling
340g cooked pumpkin
85g grated cheese
1 heaped tbsp soft cheese
3 tbsp double cream
1 tsp nutmeg
-       Preheat the oven to 200C
-       Sieve the flour and salt into a bowl and then rub the margarine together with the dry ingredients to make your pastry
-       To finish, combine with the water (about a 1-2 tbsps)
-       Roll the pastry out so it is flat (remember to sprinkle flour on the surface to stop the pastry from sticking to the rolling pin)
-       Then line a pie dish (or just a 8-9 inch baking pan – circular) with the pastry
-       Put a good amount of dry rice inside to gold the pastry in place and ‘blind’ bake it for 10-12 minutes
-       Take it out of the oven and then reduce the heat to 180C
-       Mix all the other all the ingredients but leave 28g of grated cheese unmixed
-       Remove the rice and put the mixed ingredients into the cooked pastry
-       Sprinkle the unmixed grated cheese on top and any leftover pumpkin seeds
-       Bake for an hour or until the pie is firm
-       Serve on its own or with green beans with bits of bacon and wash down with some hot spiced cider – the spices will go well with the creaminess of the pie!
By Melodie Walter

Ripe for Picking

As we are well into September; it is only fitting that we use two of the month’s best produce: apples and blackberries! If you venture out you may spot some wild blackberries ripe for picking – or alternatively go to a local farm and pick your own! Some homemade blackberry ice-cream allows us to cling on the to the end of summer and the hot spiced apples in pastry give us the warming comfort that we need to adjust to the months ahead…
Makes 4 
For ice-cream
2 eggs
30g caster sugar
300ml double cream
300g blackberries
For apples in pastry
4 cooking apples
2 tsp unsalted butter
2 tbsp dark brown soft sugar
1 tsp cinnamon
1 tbsp flaked almonds
1 lime
300g puff pastry
1 egg
1 tbsp caster sugar
For the ice-cream  *Warning: you will need to make this 24 hours in advance at least!*
-       Whisk together the eggs and sugar in one bowl and in another whisk the double cream until stiff peaks form
-       Pop the blackberries into a food processor until all the fruit is pureed
-       Combine the whisked eggs and sugar and cream in one bowl
-       Pour the puree into a fine mesh strainer and allow the juice to drain into the combined ice-cream mixture and push any remaining liquid through with a spoon
-       Mix together and put into a polythene container and freeze for 24 hours
For the apples in pastry
-       Peel apples and remove the core; rub the peeled apples in 1 tbsp of the dark soft sugar
-       Cream together the butter, the rest of the dark soft sugar, cinnamon, almonds and lime juice and put in each of the apple cores; then place them in the fridge to chill for an hour
-       Heat oven to 190 C
-       Roll out the pastry and cut into four squares and wrap around the apples separately
-       Mix the egg and caster sugar together and coat each apple in pastry with the glaze
-       Place in the oven for 35 – 40 minutes
-       Serve with a scoop of blackberry ice-cream and fresh blackberries – note: must be served hot!
-       Let the spice and warmth on your taste buds savour the sweet taste of early Autumn…

By Melodie Walter

Crown Jewels

Here at Cellardoor we couldn’t let such a historic event pass by us without having our own Jubilee celebrations in honour of Her Royal Majesty’s 60-year reign. We enjoyed lots of champagne, cakes and of course strawberries and cream! Take a look at what we made and be inspired for your future garden parties and summer revelry.


Serves 2

400g strawberries
75g strawberry jelly
500ml pink champagne
140ml double cream
56g ground almond
½ tsp rose water
1 heaped tbsp golden syrup
1 tsp almond essence
A few almond flakes
150g blueberries

For the crown:
Puff pastry
Coloured icing (icing sugar, water and food colouring mixed together)
Edible gold dust


- Heat oven to 200C
- Roll pastry and cut out into the shape of a crown, put it into a ramekin with pre-greased baking paper inside and lay with rice and bake in the oven until golden (check regularly so it does not burn)
- Once cool, decorate with coloured icing and brush on lots of edible gold dust
- Make the jelly (follow packet instructions) but add to the mixture 500ml pink champagne and 350g strawberries cut in half into a bowl to set – leave in the fridge overnight or for 6-8 hours
- For the almond cream: whisk together 1 tsp almond essence and double cream until it becomes stiff, put quarter of the cream in a bowl; fold into the mixture the ground almonds, golden syrup and rose water and put into the fridge to set
- To layer the pudding, put the strawberry champagne jelly into a small glass, layer with blueberries and then carefully layer the almond cream on top
- Sprinkle on the toasted flaked almonds
- Put the whipped cream with almond essence set aside the night before, into a piping bag and carefully make a circular shape on top of the pudding, using the crown’s circumference as a guide, and place the crown gently on the cream circle
- Use any remaining fruit to freeze into ice-cubes and serve in a glass with our Strawberry Boozer: Gin, tonic, strawberry syrup (like our raspberry syrup we made last week!) and a scoop of vanilla ice-cream, if you’re feeling brave.

Have a royal time – whatever occasion you are celebrating.
By Melodie Walter