Ready, steady, bake - Oyster Tarts

Written By Rebecca Simpson

Oyster Tarts (Class 190)

Everyone is welcome to participate in the Cakes and Fancy Baking class at the Yetholm Border Shepherds’ Show. This year’s supplied recipe (class 190) is Oyster Tarts. Will you have a go at creating this sweet treat?

Pastry Ingredients

  • 150g plain flour

  • 75g butter

  • 1 Egg

Filling

  • 70g unsalted butter, softened

  • 70g caster sugar

  • 1 large egg

  • Zest of 1 small lemon

  • 85g ground almonds

To Serve

  • 100g icing sugar

  • 50g butter

  • 1tsp vanilla extract

  • 1-2tsp icing sugar, to sprinkle

  • 12tsps raspberry jam

Method

Using the pastry ingredients, make the pastry using your preferred method.

Knead until smooth, then roll out thinly. Cover with cling film and chill in the fridge for 15 minutes to relax.

Preheat the oven to 170°C, 150°C Fan.

Beat the butter and sugar for the filling until light and fluffy. Add the egg and whisk in thoroughly. Fold in the lemon zest and ground almonds.

Grease a 12-hole shallow tart tin.

Remove the pastry from the fridge and cut out 12 circles. Line the prepared tin with the pastry. Add about a tablespoon of filling to each tart avoiding the edges of the tarts. You want it to rise & be able to cut the top off.

Bake for 18-20 minutes, turning the tin around after 10 minutes to ensure even cooking.

Transfer the cooked tarts onto a wire rack and allow to cool.

Make buttercream icing with the icing sugar, butter and vanilla extract.

When the tarts have cooled, slice off the top of the filling with a sharp knife and set aside.

Add a teaspoon of jam and either spoon or pipe a little of the buttercream into each tart.

Set the ‘lids’ back on the tarts at an angle, to appear like a half-opened oyster.

Dust with icing sugar. Select the best 6.

How to enter

To participate, you must register in advance and complete an entry form for the Industrial Section.

Rebecca Simpson
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