In addition to creating the pies Tom also prepares gourmet food for weddings and events through his sister company Dartmoor Kitchen. Tom has a passion for quality ingredients and keeping his cooking simple, delicious and traditional, below he has shared a few of his favourite seasonal recipes, we hope you enjoy them!
Prune and Almond Tart
250g plain flour
pinch of butter
400g pre-soaked prunes
30g flaked almonds
170g caster sugar
85g ground almonds
85g self-raising flour
2 eggs and one yolk, lightly whisked
1 vanilla pod
About 70 raspberries (a mix of yellow and red if available)
one 10 inch (25cm) pastry tin
parchment paper to cover the pastry
beans / stones for blind-baking the pastry
Put the butter, flour and salt into a magimix (or mix by hand) and pulse until breadcrumblike lumps form; add water a little at a time until you can see them starting to form at the bottom. Plave the mixture onto a floured surface and kneed to a smooth firm dough. You can use the dough immediately but it is better if you rest it for 15 minutes.
Roll pastry out onto a floured surface, until 3mm thick, flour a quiche tin, fold the rolled pastry over a rolling pin and very carefully place it over the top of the quiche tin, gently work the pastry into the corners, lifting up the loose overlapping pastry from around the sides to avoid tearing the pastry. Gently push the pastry into the mould of the tin, until it fits snugly. Leave the spare pastry overlapping the sides. Make a few fork marks in the pastry, and place in a fridge to chill for 30 minutes.
To blind-bake the pastry, place some parchment paper over the tin and place the baking beans/stones on top of the paper and pastry. Bake in the oven at 190 degrees Celsius for 30 minutes, take out, remove the paper and baking beans/stones, and egg wash the pastry and pop back into the oven for another 5 minutes.