#GreatBloggersBakeOff2014 Week Five: Pies and Tarts

Monday 8 September 2014 by

Week Five: Pies and Tarts
Cherry Custard Tart

#GreatBloggersBakeOff2014

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

There is only perhaps one thing I dread more than gluten free bread (the blisters on my fingers from Week Three can attest to that particular aversion), and that’s gluten free pastry. Having once had huge success with The Intolerant Gourmet’s bakewell tart, I disastrously thought gluten free pastry was dead easy. Two failed attempts later (one where it never made it past pastry-making stage and the other was an inedible tart), I have refused to make pastry since.

But, it’s Week Five of the Great British Bake Off, and that meant I would have to return to my nemesis. The idea of trying to curl gluten free pastry around pears, or stack gluten free pies on top of each other, simply filled me with dread, so the custard tart it was. This was not far from a bakewell tart in my mind, and so felt slightly more achievable. But I’m not a great fan of plain old custard tarts, and with the hangover of my cherry obsession back in July, a cherry custard tart sounded ideal to attempt for these diminishing summer days.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

You will need:

  • Tart tin
  • Rolling pin
  • 2 x pans
  • 2 or 3 bowls (at least 2 large)
  • Whisk
  • Wooden spoon

Ingredients:

For the pastry

  • 200g gluten-free plain white flour
  • 100g butter
  • 500g cherries, stalks removed
  • 100ml bourbon
  • 100g caster sugar
  • Juice of ½ a lemon

For the custard

  • 300ml milk
  • 300ml double cream
  • 1 vanilla pod, split (or, failing that, a dash of vanilla essence)
  • 6 egg yolks

How to make it:

Pre-heat the oven to 180°C.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking, Flour, Butter

Put the flour and butter in to a large bowl and use a fork to mash the butter in to the flour until it looks like breadcrumbs. Stir in 4 tablespoons of cold water and quickly bring it together to make a sticky ball of dough. Wrap in cling film and rest for 30 minutes.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking, Pastry

Put the pastry on a floured surface and roll out to around 3mm thick, then press in to your tart tin. Tidy the edges by cutting away any excess dough, then put in the freezer for 30 minutes. Take it straight from the freezer to the oven to bake for 10 minutes.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking, Cherries

Meanwhile, put the cherries and bourbon in a pan with the lid on and cook over a medium heat for about 3 minutes, or so that they are slightly cooked but still have their shape. Drain, and return the juice to the pan. Remove the stones from the cherries.

With the juice, add half the sugar and boil over a high heat for about 3 minutes again. Off the heat, squeeze in the lemon, add the cherries back in and give a gentle stir.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking, Cream, Milk

To make the custard, put a large bowl in the freezer to chill. Pour the milk and cream in to a pan, add the vanilla seeds (throw in the pod after!) and simmer gently for 5 minutes. In a separate bowl, beat together the egg yolks and the rest of the sugar.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

Very slowly, pour the cream and milk in to the eggs, whisking all the time, then return the mix to the pan over a low heat and stir constantly for about 10 minutes, until thickened (this might happen faster than you expect, so don’t be afraid to remove from the heat earlier – I stopped at 7 or 8 minutes).

Quickly remove from the heat, put in your chilled bowl and take out the vanilla pod.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

Add the cherries around the edge of your tart tin, flush against the pastry if you can.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

Pour in your custard and bake for around 20 minutes, or until the custard is firm with a slight wobble.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

Leave to cool, then serve.

The verdict:

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

We all knew it would be a bit touch and go with the pastry. And with some extra sprinklings of water and two attempts to get it in one go in to the tin, I settled for sticking it together in the tin and hoping for the best. In contrast, the cherries and egg custard were super easy. There were a couple of hairy moments when the custard didn’t look like it was cooking through (and I had already panicked about it looking a little like scrambled egg and I was convinced I had curdled it), and I realised that my ever so brilliant tin didn’t have a removable bottom so I’d have to cut the tart in the tin and somehow transfer it to serve, but we stepped gingerly around those issues and persisted. The tart smelled delicious, and the juice from the cherries had bubbled up around the edge to give it a deep red colouring amongst the golden custard. It looked good enough to eat!

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

As for the taste – we all know I love cherries, and the custard hadn’t curdled (thankfully). But the crucial bit, the pastry… well. Thanks to the over-watery cherries, the bottom was perhaps the soggiest we’ve ever seen in the Bake Off (Paul and Mary would be disappointed), but other than that, it was perfectly edible! The pastry around the edges was pastry-like and tasted good. I was relieved that it had worked well enough to make, and I was even more relieved that my custard didn’t splurge everywhere when I cut in to it, so overall I was pleased with the result. Sadly, the cherries were too watery to make this a total success – next time they need some serious drying out (and spacing out). But the bourbon meant they tasted yummy! So, all in all, I had a good-tasting pastry, good-tasting custard, and good-tasting cherries – they just didn’t work together.

Perhaps not as good as my sticky toffee puddings last week, but then we can’t have it all.

I might just have to add gluten free pastry back to the repertoire… just avoid the cherries this time.

Gluten free, Cherry custard tart, Great Bloggers Bake Off, GBBO, Baking

Week Five: Success(?)

Want to bake along with GBBO and the Great Bloggers Bake Off? Head over to Mummy Mishap to find out more…

GreatBloggersBakeOff

Related Posts

Share This

2 Comments

  1. Well done!! I made 2 pies/tarts yesterday and the GF pastry was scrummy. I don’t think fruit pies work exceptionally well with GF pastry to be honest, even with blind baking. I have also personally found that putting GF pastry in the fridge just doesn’t work as well. It seizes up and cracks. I roll it out straightaway betwerm 2 pieces of greaseproof paper, well-floured, and whack it into the tin immediately. The only other challenge with GF pastry is that it’s quite crumbly after baking but I kind of like that! Good on you for persevering!
    Karin xx

  2. i would say a success and check you out with all that bourbon in with your cherries lol. i hate to tell you this but the week after next is pastry again (savoury parcels, choux pastry)
    i think this looks and sounds really tasty x

Trackbacks/Pingbacks

  1. Great Bloggers Bake Off Round Up #5 - […] Orange Custard Tarts Chocolate Orange Custard Tart Chocolate Custard Tarts Gluten Free Cherry Custard Tart Custard Tart Raspberry &…

Leave a Reply

Your email address will not be published. Required fields are marked *