What a tart!
Unless you’ve been dwelling under a rock somewhere, you’re all well aware, it’s HRH’s Diamond Jubilee this weekend. With this in mind, it is only proper that this month’s Mill’s Meals pays tribute with a suitably Royal affair! I’m not a fan of the traditional British fodder that’s suddenly en vogue again; coronation chicken in a white bap just ain’t my bag. Instead, I’ve created a savoury ‘Royal Tart’ adorned with edible elements creating a Union Jack design that can be wolfed down hot or packed up for a picnic. For pudding it’s all about ‘Queen of tarts’, mini, flaky, sweet, buttery individual cherry picnic-perfect pies – not strictly a tart but you get the reference.
How to make sweet, buttery, flaky pastry:
Tool Kit: Large bowl. Hand-held pastry blender or a fork. Half a cup of water with a couple of ice cubes in it to keep it cold. Rubber spatula.
Ingredients: 312g plain flour. 1 tablespoon sugar. 1 teaspoon salt. 226g unsalted butter, very cold.
Text: Milly Cundall
Film: Stevie Rees