TARTIFLETTE RECIPE RECIPES

Steps:

• For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough.
• Wrap in cling film and place in the fridge to rest for 30 minutes.
• For the tart, preheat the oven to 160C/325F/Gas 3.
• On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick.
• Carefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes.
• To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy.
• Crack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Fold in the ground almonds carefully by hand.
• Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles.
• Bake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown.
• For the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Set over a medium heat and bring to the boil.
• Meanwhile, whisk the egg yolks and sugar together in a bowl.
• When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon.
• Strain into a clean pan and warm through.
• To serve, cut the tart into wedges, place onto plates and pour the custard alongside.

Steps:

• For the ham hocks, put the ham into a deep saucepan, add all the other ingredients for the ham hock and cover with water. Bring slowly to the boil, then simmer for 1½-2 hours, then remove from the heat and allow to cool slightly.
• Remove the ham hocks from the stock and shred the meat from the bone, reserving the ham stock to make the soup.
• For the soup, heat a large pan until hot, add the butter, peas and parsley then stir in 750ml/1¼ pint of the cooking liquor from the ham hock. Add the cream and bring to a simmer.
• Transfer to a blender and pulse to form a purée.
• Return to the saucepan to heat through, then season with salt and black pepper.
• Heat a griddle pan until hot, drizzle half of the rapeseed oil over the bread, then place on the griddle, cut-side down, and cook until charred.
• To serve, ladle the soup into serving bowls, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil.