Sweet pastry Archives - Paneton Bakery https://panetonbakery.co.nz/category/recipes/product/pastry/sweet-pastry/ Our French bakery Tue, 04 Jun 2024 22:40:11 +0000 en-NZ hourly 1 https://wordpress.org/?v=6.7.1 https://panetonbakery.co.nz/wp-content/uploads/2019/10/cropped-Screenshot-12-32x32.png Sweet pastry Archives - Paneton Bakery https://panetonbakery.co.nz/category/recipes/product/pastry/sweet-pastry/ 32 32 Pear and Chocolate Tart https://panetonbakery.co.nz/2024/06/05/pear-and-chocolate-tart-2/ Tue, 04 Jun 2024 22:39:53 +0000 https://panetonbakery.co.nz/?p=64355 The post Pear and Chocolate Tart appeared first on Paneton Bakery.

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Pear and Chocolate Tart

Course Dessert
Keyword chocolate, dessert, frangipane, sweet pastry
Prep Time 1 hour
Cook Time 40 minutes
Servings 8

Ingredients

  • 1 Roll Paneton Choclate Pastry
  • 3 Pears Peeled, cored and halved
  • 125 g butter
  • 125 g icing sugar
  • 125 g almond meal
  • 1 egg
  • 1 tbsp flour
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 2 tbsp slithered almonds

Instructions

  • Grease your tart tin with butter and line with Paneton's chocolate pastry, place in the fridge to rest for 30 minutes.
  • Place your peeled, cored and halved pears into a pot with water and gentle poach until tender. Remove from liquid to cool before slicing.
  • Blind bake the chocolate tart case for 10 minutes.
  • Prepare your chocolate frangipani mix buy creaming butter and icing sugar until fluffy, add egg and mix well. Add almond meal, flour, cocoa powder and vanilla and gently combine.
  • Spread frangipane mix over tart base, arrange pears on top and sprinkle with almond slices. Bake for 30 minutes or until frangipane has just set. Allow to cool before cutting.

The post Pear and Chocolate Tart appeared first on Paneton Bakery.

]]> Berry Sweet Tart Cases https://panetonbakery.co.nz/2023/12/07/berry-sweet-tart-cases/ Thu, 07 Dec 2023 00:03:42 +0000 https://panetonbakery.co.nz/?p=63956 The post Berry Sweet Tart Cases appeared first on Paneton Bakery.

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Berry filled sweet pastry tarts

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 Sheet Paneton sweet pastry sheets
  • 1 tub mascarpone whipped cream works too
  • 1 tub strawberries raspberries, blueberries work well too
  • 4 Tbs freeze dried raspberries this can be left off and use icing sugar instead

Instructions

  • Preheat oven to 170'.
  • Grease tart tins with butter and line with pastry. Let rest in the fridge for a minimum of 30 minutes.
  • Place a square of baking paper into each pastry shell and fill with baking beans and blind bake for 20 minutes, or until golden and cooked through. Allow to cool before using. These will keep for one week in an air tight container.
  • This is where the fun begins – fill your pastry case with mascarpone and arrange berries in a pretty way, sprinkle with freeze dried raspberries to serve.

The post Berry Sweet Tart Cases appeared first on Paneton Bakery.

]]> Pear, Ginger and Pistachio Tart https://panetonbakery.co.nz/2022/09/15/58267/ Wed, 14 Sep 2022 21:36:47 +0000 https://panetonbakery.co.nz/?p=58267 The post Pear, Ginger and Pistachio Tart appeared first on Paneton Bakery.

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Pear Ginger and Pistachio Tart

Course Dessert
Prep Time 40 minutes
Cook Time 50 minutes
Servings 8

Ingredients

  • 1 roll Paneton sweet pastry
  • 20 g butter
  • 2 pears cut into 2cm cubes
  • 3 Tbs glazed ginger finely chopped
  • 4 Tbs pistachio's toasted and finely chopped

Frangipane

  • 100 g butter
  • 1/2 cup castor sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp lemon zest
  • 1 cup almond meal
  • 1/4 cup plain flour

Instructions

  • Preheat the oven to 170'
  • Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
  • Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
  • Allow it to cool while making the frangipane.

Frangipane

  • Cream butter and sugar together until light and fluffy.
  • Add egg and egg yolk and mix well to combine.
  • Add lemon zest.
  • Stir through almond meal and flour until well combined.
  • Stir through pear, ginger and 2 Tbs pistachio's.

Assemble

  • Spoon frangipane mix around pastry base and smooth over.
  • Bake for 30 minutes till golden.
  • Dust with icing sugar and 2 Tbs pistahio's to serve.

The post Pear, Ginger and Pistachio Tart appeared first on Paneton Bakery.

]]> Prune and orange frangipane tart https://panetonbakery.co.nz/2022/09/10/prune-and-orange-frangipane-tart/ Sat, 10 Sep 2022 00:00:29 +0000 https://panetonbakery.co.nz/?p=58045 The post Prune and orange frangipane tart appeared first on Paneton Bakery.

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Prune and orange frangipane tart

Course Dessert
Prep Time 40 minutes
Cook Time 50 minutes
Servings 8

Ingredients

  • 1 roll Paneton sweet pastry
  • 20 g butter
  • 150 g prunes
  • 2 oranges

Frangipane

  • 100 g butter
  • 1/2 cup castor sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup almond meal
  • 1/4 cup plain flour
  • 2 zest of oranges

Instructions

  • Preheat the oven to 170'
  • Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
  • Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
  • Allow it to cool while making the frangipane.
  • Remove skin from orange and evenly slice into rounds.

Frangipane

  • Cream butter and sugar together until light and fluffy.
  • Add egg and egg yolk and mix well to combine.
  • Add vanilla extract and orange zest
  • Stir through almond meal and flour until well combined.

Assemble

  • Evenly place prunes on pastry base.
  • Spoon frangipane mix around pastry base and smooth over.
  • Place orange slices on top of frangipane mix.
  • Bake for 30 minutes till golden.
  • Dust with icing sugar to serve.

The post Prune and orange frangipane tart appeared first on Paneton Bakery.

]]> Lemon Tart https://panetonbakery.co.nz/2022/08/31/lemon-tart/ Tue, 30 Aug 2022 22:23:40 +0000 https://panetonbakery.co.nz/?p=57673 The post Lemon Tart appeared first on Paneton Bakery.

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Lemon tart

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
Servings 8

Ingredients

  • 1 roll Paneton Sweet pastry
  • 2 Tbs cream
  • 3 eggs
  • 3/4 cup castor sugar
  • 3/4 cup cream
  • 1/2 cup lemon juice
  • 2 zest of lemons

We served this with candied lemon slices, which is easy to make. It takes 2 lemons and equal parts sugar and water 1/2 cup each. Gently simmer until lemons become sticky and candied.

Instructions

  • Preheat oven to180'.
  • Grease tart tin and line with pastry, fill any gaps and trim well. Place this in the fridge to rest for 30 minutes – this will ensure minimal shrinkage.
  • Take the pastry lined tart tin and Laine with baking paper and place baking beads on top. Bake for 15 minutes, then remove baking beads and paper to further bake for 5 minutes. Brush immediately with 2 Tbs cream to seal pastry and allow to cool while making the filling.
  • In a large bowl whisk together eggs, sugar, and remaining cream, then add lemon juice and zest and mix.
  • Pour into tart case and bake until just set – a little wobbly is best as it will continue to set as it cool.

Serve with creme fraiche or chilled cream and candied lemons.

    The post Lemon Tart appeared first on Paneton Bakery.

    ]]>         Jam Cookies https://panetonbakery.co.nz/2022/08/31/jam-cookies/ Tue, 30 Aug 2022 21:55:48 +0000 https://panetonbakery.co.nz/?p=57666 The post Jam Cookies appeared first on Paneton Bakery.

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    Jam cookies

    Course Dessert, Snack
    Prep Time 30 minutes
    Cook Time 15 minutes

    Ingredients

    • 1 roll Paneton sweet pastry
    • 1/4 cup raspberry jam or use your favourite jam

    Instructions

    • Preheat oven to 180'. Line a baking tray with baking paper.
    • Using a cookie cutter, cut out an even amount of rounds. Then, on half the rounds, cut out the centre using a pipping nozzle.
    • Bake until lightly golden, allow cool before assembling.
    • Spread a teaspoon of jam onto the base cookies, add top piece and lightly press down.

    Serve as is or with a light dusting of icing sugar.

      The post Jam Cookies appeared first on Paneton Bakery.

      ]]>             Pear Frangipane Tart https://panetonbakery.co.nz/2022/08/23/57390/ Tue, 23 Aug 2022 00:25:47 +0000 https://panetonbakery.co.nz/?p=57390 The post Pear Frangipane Tart appeared first on Paneton Bakery.

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      Pear Frangipane tart

      Course Dessert
      Prep Time 40 minutes
      Cook Time 1 hour
      Servings 6

      Ingredients

      • 1 roll Paneton Sweet Pastry
      • 25 g butter for greasing tin

      Poaching liquid

      • 5 Pears
      • 1 cinnamon stick
      • 3 cloves
      • 1/2 cup caster sugar
      • 1.5 L water for poaching

      Frangipane

      • 100 g butter
      • 1/2 cup castor sugar
      • 1 egg
      • 1 egg yolk
      • 1 tsp vanilla extract
      • 1 cup almond meal
      • 1/4 cup plain flour

      Instructions

      Pears

      •  Peel and core pears.
      • In a pot large enough to house 5 pears and poaching liquid, place sugar, water and spices and heat to dissolve sugar. 
      • Cook pears in the poaching liquid until just tender.  Remove liquid and allow to cool.
      • Continue to cook poaching liquid until reduced by 2/3's.  Reserve this for glazing the pears once the tart has been cooked.

      Pastry

      • Preheat the oven to 170'
      • Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
      • Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
      • Allow it to cool while making the frangipane.

      Frangipane

      • Cream butter and sugar together until light and fluffy.
      • Add egg and egg yolk and mix well to combine.
      • Add vanilla extract
      • Stir through almond meal and flour until well combined.

      Assemble

      • Spoon frangipane mix around pastry base and smooth over.
      • Place pears evenly, on top of the frangipane mix.
      • Bake for 30 minutes till golden.
      • Once cooked, glaze with poaching liquid reduction.  
      • Decorate with toasted sliced almonds.

      The post Pear Frangipane Tart appeared first on Paneton Bakery.

      ]]>             Apple Crumble Slice https://panetonbakery.co.nz/2021/02/15/apple-crumble-slice/ Mon, 15 Feb 2021 03:04:05 +0000 https://panetonbakery.co.nz/?p=19463 Apple Crumble Slice – this insanely good recipe mix the best of an apple crumble and a tart for our highest pleasure. Bon appétit!

      The post Apple Crumble Slice appeared first on Paneton Bakery.

      ]]>       Apple Crumble Slice

      Apple Crumble Slice – this insanely good recipe mix the best of an apple crumble and a tart for our highest pleasure. Bon appétit!

      Print

      Apple Crumble Slice

      Course Dessert
      Keyword dessert, slice, sweet pastry

      Ingredients

      • 1 roll Paneton sweet pastry
      • 4-6 apples pealed, chunky diced
      • 50 g butter
      • 1/2 cup almond butter
      • 1/2 cup brown sugar
      • 1 tbsp vanilla bean extract
      • 1 tbsp cinnamon
      • pinch of salt
      • 1 cup oats
      • 1/2 cup almond flour
      • 1/2 cup icing sugar

      Instructions

      • Place a baking tray into the middle level of the oven and preheat to 180°C
      • Line a slice tin with baking paper
      • Press pastry into the base and set aside in the fridge
      • In a pan, melt butter and almond butter until they are combined
      • In a mixing bowl, combine remaining ingredients and mix in melted butter
      • Scatter apple chunks over the pastry base
      • Spread the mix over the top
      • Bake for 35 minutes until it is golden brown
      • To finish, drizzle with icing sugar when cool

      The post Apple Crumble Slice appeared first on Paneton Bakery.

      ]]>             Pear Raspberry Frangipane Slice https://panetonbakery.co.nz/2021/02/15/pear-raspberry-frangipane-slice/ Sun, 14 Feb 2021 22:43:47 +0000 https://panetonbakery.co.nz/?p=19375 Pear Raspberry Frangipane Slice: this is the alliance of the nice sharpness of the raspberries with the combined sweetness of the frangipane and pears. Try to mix the flavours though, maybe apricots, cherries, plums or cranberries? Bon appétit!

      The post Pear Raspberry Frangipane Slice appeared first on Paneton Bakery.

      ]]>       pear raspberry frangipane slice

      Pear Raspberry Frangipane Slice: this is the alliance of the nice sharpness of the raspberries with the combined sweetness of the frangipane and pears. Try to mix the flavours though, maybe apricots, cherries, plums or cranberries? Bon appétit!

      Print

      Pear Raspberry Frangipane Slice

      Course Dessert
      Keyword dessert, frangipane, slice, sweet pastry

      Ingredients

      • 1 roll Paneton sweet pastry
      • 150 g butter
      • 1 cup sugar
      • 1 cup almond meal
      • 2 eggs
      • 1 tbsp vanilla bean extract
      • 2 tbsp tahini paste
      • 1-2 pears cored and sliced
      • 1/2 cup frozen raspberries
      • 1 tbsp sesame seeds

      Instructions

      • Preheat the oven to 180°C
      • Grease slice tin and line with Paneton sweet pastry
      • Cream butter and sugar
      • Add eggs, tahini paste and vanilla, and mix well
      • Add almond meal
      • Gently mix raspberries through
      • Spread the frangipane mix over the pastry
      • Arrange pear slices on top of the frangipane
      • Finely sprinkle with sesame seeds
      • Bake for 30 to 40 minutes until golden

      The post Pear Raspberry Frangipane Slice appeared first on Paneton Bakery.

      ]]>             Rhubarbe Frangipane Tarts https://panetonbakery.co.nz/2021/02/15/rhubarbe-frangipane-tarts/ Sun, 14 Feb 2021 22:27:56 +0000 https://panetonbakery.co.nz/?p=19344 Sour rhubarb and soft frangipane in a sweet pastry case, what an interesting combinaison! Enough to excite our taste buds, so here is our recipe to bake this attractive dessert: Rhubarb Frangipane Tarts. Note that this recipe can easily be […]

      The post Rhubarbe Frangipane Tarts appeared first on Paneton Bakery.

      ]]>       rhubarb frangipane tarts

      Sour rhubarb and soft frangipane in a sweet pastry case, what an interesting combinaison! Enough to excite our taste buds, so here is our recipe to bake this attractive dessert: Rhubarb Frangipane Tarts. Note that this recipe can easily be made into a large tart, if preferred. Bon appétit!

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      Rhubarb Frangipane Tarts

      Course Dessert
      Keyword dessert, sweet pastry, tart

      Ingredients

      • 1 roll Paneton sweet pastry
      • 90 g butter
      • 1/2 cup sugar
      • 2 eggs
      • 1 cup almond meal
      • 1 zest mandarin
      • 1 tbsp vanilla bean extract
      • 2 rhubarb sticks

      Instructions

      • Preheat the oven to 170°C
      • Grease four small tins
      • Line with baking paper and fill with baking weights
      • Bake for 10 minutes
      • Cream butter and sugar until they are light and fluffy
      • Add vanilla and zest, mix to combine
      • Beat one egg at a time, until well mixed
      • Spoon almond meal into each pastry case
      • Cut rhubarb to fit into tins
      • Place rhubarb into the almond meal evenly
      • Bake for 30 to 40 minutes until golden brown and almond meal has cooked through
      • This recipe can easily be made into a large tart, if preferred

      The post Rhubarbe Frangipane Tarts appeared first on Paneton Bakery.

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