Its time for tea and cakes...

Tea time treats are a necessity worldwide.. Here you can find two recipes for a Tarte au citron which is a classic french patisserie and a almond cake with raspberries. These both go perfect with a nice pot of tea and a relax on the sofa... Perfect for guests.. Friends and family..

Classic, Rustic and utterly Delicious...


Tarte au Citron

Ingredients

500g Pastry
5 Free-range eggs
125ml Double cream
225g Caster sugar
4 Lemons, juice and zest
Icing sugar, for dusting

Recipe

1. Roll out the Pastry so it is just a little bigger than the tart tin. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes.

 2. Preheat the oven to 200C/400F/Gas 6.

3. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. 

4. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. 

5. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. 

6. Reduce the oven temperature to 170C/325F/Gas 3.

7. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. 

8. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it.

9.  Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.

10. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. 

11. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.

Almond cake with Raspberries

Ingredients

3 Eggs

150g Caster Sugar

230g Self Raising Flour

150g Soft Butter

80g Ground Almonds

1 tbsp Vanilla Extract

1tsp Baking Powder

8 Dessert Spoons of Milk

1 Box of Raspberries

Recipe

1. Preheat the oven to 180C/ 160 Fan

2. In a bowl, beat the eggs with the sugar. 

3. Incorporate the flour, baking powder, ground almonds, vanilla extract, the milk then the melted butter. Mix to a smooth paste.

4. Pour half of the mixture into the baking tin greased and lined with baking parchment.

5. Add the raspberries, then pour in the rest of the mixture. 

6. Add more raspberries from the top, push down until just covered. 

7. Bake for 50 minutes, test with a knife in the centre to check to see if it is cooked. If the knife comes out clean then it is done. If the knife comes out with mixture on then put the cake back in with foil over the top for another 10 minutes. 

Serve both cakes with a nice pot of tea and gather round a coffee table for a natter! 

Enjoy :)