Monday, October 3, 2011

Eggless Almond Tarts - Baklava Inspired Or I need a new oven

I have been yearning for a new stove for quite some time. My oven is being uncooperative. It has been a loyal kitchen appliance since I bought it second hand back in 2000. But lately it has started to play up. It did this some years ago and I got a man in to look at it who did his best and said don't bother calling us again buy a new stove. Greg fiddled with it too and I don't think that helped a bit.
So I did a bit of window shopping for a new stove. WOW they are expensive. Of course the one I fell in love with wouldn't fit in my kitchen and cost over $7000 so I am lowering my goals.

What do I want in an stove.

1. Gas hotplates but not necessarily a gas oven.
2. It has to fit in a 60 x 60 cm hole and be at least 83 cm's high so it clears the bench tops.
Other than that the sky is the limit.

I would love a combitherm steam/heat combined oven but that is out of the question I am afraid. Oh well perhaps one day.

Tonight I cooked this quick dessert. No 2 son is allergic to eggs so I am inventing some desserts that are eggless.

Eggless Baklava Inspired Almond Tarts

Makes 4 tarts


4 x 8 cm tartlet pans
Bake paper
Measuring jug
Measuring cups
Measuring spoons


2 tablespoons honey
2 tablespoons butter
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons self-raising flour
1 teaspoon lemon rind grated
¾ - 1 cup Ground almonds
½ teaspoon cinnamon
1 sheet puff pastry


Preheat oven to 200° C
Thaw pastry and cut the edges off.
Cut the pastry into 4 squares lay on a piece of bake paper that is slightly larger than the pastry.
Line each tartlet dish with the pastry on bakepaper.

Combine honey, lemon juice and rind, water and butter in a small pot and bring to the boil.
Mix cinnamon, ground almonds and flour together.
Add hot mixture. mix well. The mixture should be thick enough to hold on the spoon for 1 or 2 seconds and then fall off.

Divide equally between the dishes and fold the edges back over the top.

Bake for 15 minutes at 200° C then lower the heat to 180° C and cook until firm and the pastry is browned underneath. About 30 minutes. My oven is dying so I took them out of the tins after 40 minutes and turned them upside down and browned the bases.
Cover with foil if they are going too dark (like this) they should be golden brown without the dark bits mine have.

Serve with cream or ice cream – warm or cold.

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