21 May 2014


This is the first recipe for a tarte that I ever used. I baked the tarte at a friend's apartment that I took care of while she was gone on holiday. I ate it with some vanilla ice cream and it was so good! 

I found the recipe on It was posted by lovely Allora Andiamo years ago and now I can't find it anymore on the website, but I saved it back then, fortunately. 

I just love this tarte. It looks so beautiful with the almond slivers like fallen petals on it, plus it's very delicious and full of summer! Give it a try - you won't regret it! ♡


For the pastry:

  • 300g plain flour 
  • 140g cold butter, cut into small cubes
  • 1 egg yolk 
  • Pinch of salt 
  • 1 tsp of vanilla bean paste
  • Some ice cold water, approx. 5-6 tbsps (see instructions)

For the Filling:

  • 350g fresh blueberries
  • 200g fresh strawberries, sliced into 1/4's
  • approx. 1 heaped tsp of finely grated orange zest
  • seeds of 1 small vanilla pod 

To finish:

  • 1 small egg
  • approx. 2 tbsps of almond slivers for sprinkling 



Sieve the flour into a large mixing bowl and add the cold butter and salt.Rub the mixture between your fingers till it resembles breadcrumbs then add the vanilla sugar and the egg yolk. Start adding the water, a little bit at a time, and knead the mixture very gently till the pastry binds together and the edges of the bowl are clean. Don't overmix the pastry otherwise it willll turn out tough once baked. Wrap in some clingfilm and place in the fridge for approx. 30 mins before rolling.

Preheat oven to 180C and grease a 20cm tart tin with a little bit of butter. 
Roll out the pastry on a lightly floured surface, approx. 4-5mm thick. Lay the pastry in your tart tin and trim to size, reserving the left over pastry. Prick it with a fork, line with parchment paper and pour your baking beans over it. Bake in the oven for 10 to 15 minutes, remove from the oven and remove baking beans and parchment paper. Allow to cool.


In a medium sized bowl, combine the fruits, sugar, orange zest and vanilla then pour into the case.Re-roll leftover pastry and cut into 1.5cm strips. To make a simple lattice topping, place some strips running in one direction (vertically) and top them with the rest of the strips (horizontally). Whisk the egg and brush the pastry with the mixture. Sprinkle with the almond slivers.Bake at 180 degrees for approx. 35-40 mins, until golden. Leave to cool.

Serve with some vanilla ice cream! :D

14 May 2014

Lemon Tarte with Meringue

Lemon tarte with meringue is my no. 1! But it was not love at first sight. I mean, come on.. lemons! They are tasty, of course, but sour. And I’ve got a sweet tooth, definitely! I was sure we would never make a good match.
But then fate took its course. My relationship with lemon tartes started some years ago, when I entered a coffee house in Vienna and desperately wanted to eat cake. I did not have much money with me, so I had to take what I could afford and that was one cup of coffee and a piece of lemon tarte. You can imagine the rest.
Lemon tarte is not cheap when shop-bought, so I thought why not making my own. I was pretty nervous because of the grilled meringue, but it turned out so well and I could eat so much of it without spending much money. Besides, baking the tarte fills the whole flat with a sweet lemon aroma. Nice side-effect!

Here’s my recipe for a home-made version. I never add too much sugar to my sweets, so if you want it sweeter, then feel free to alter the recipe the way you like it. You just need to add more sugar to the pastry and the lemon filling.

Sweet shortcrust pastry
  • 125 grams of butter at room temperature 
  • 70 grams caster sugar, sieved 
  • 50 grams ground almonds 
  • 250 grams flour, sieved 
  • 1 egg (50 grams) at room temperature

Beat butter, sugar and ground almonds and gradually add the sieved flour until well combined. Add the egg and knead until well combined (if the dough is too firm, add some splashes of water). Form the dough into a ball and refrigerate for about 1 hour (or until needed).

Preheat your oven to 180 degrees.
Remove the dough from the fridge and roll it out. Lay your tarte tin with it, prick it with a fork, line with parchment paper and pour your baking beans over it. Bake in the oven for 10 to 15 minutes, remove from the oven and remove baking beans and parchment paper.

Lemon filling
  • 3 lemons
  • 100 grams of butter at room temperature 
  • 1-2 tbsp honey
  • 15 grams of corn starch
  • 3 eggs at room temperature

Zest one of your lemons and squeeze the juice of all 3 lemons. Melt butter and honey in a saucepan on a low heat, then add the lemon zest and juice to it and let it cook over a medium heat for about 5 minutes, stirring constantly. Remove from the heat.

Whisk the 3 eggs with the corn starch and add to the butter-lemon-mixture. Mix well until smooth.

Preheat your oven to 160 degrees. Spread the lemon-mixture over the baked tarte and bake in the oven for 40 minutes. Remove from the oven and leave to cool.

  • 25 grams of caster sugar (or icing sugar), sieved
  • 3 egg whites

Whisk the egg whites until they form soft peaks, then start to add the sugar gradually. Whisk until stiff.
Preheat your oven to 180 degrees (grill option).
Fill a piping bag with the meringue and pipe big dots on the surface of the tarte, so that they cover the surface of the tarte completely. Grill in the oven for about 1-2 minutes (or longer) until slightly coloured.