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Cumberland rum nicky is a sweet shortcrust pastry tart or pie, commonly filled with dates and stem ginger, flavoured with rum, and sweetened with brown sugar.Rum nickies are associated with the historic county of Cumberland (now part of Cumbria) in northwest England, and the ingredients used in their manufacture reflect the county's former significance as a major import and trading centre for ...
Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight.
Recipes can range from sweet to savory, and from very simple to festive and elaborate multi-layered cakes. Gujiya: India: A traditional Indian pastry, typically prepared by filling a round, flat pastry with a sweet filling made of dried fruits, grated coconut and condensed milk solids. It is usually fried in ghee, and sometimes soaked in sugar ...
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts.
Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...
A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding , closely associated with the town of Bakewell in Derbyshire .
Tarte des Alpes is made from a sweet shortcrust pastry and jam. [4] Over time, the jams or jellies filling the pie have diversified and there are now many fruit flavours. [5] The main ones are blueberry, raspberry, apricot, prune, strawberry, fig, lemoncurd, cherry, and forest fruits. [6]
Each must contain a savoury filling at one end and a sweet filling at the other, and be made from suet crust pastry. In the technical challenge, set by Paul Hollywood, the bakers were given 1 1 ⁄ 2 hours to make a traditional Cumberland Rum Nicky : a large tart consisting of a sweet shortcrust pastry, a rum -soaked fruity filling covered with ...