FOOD
FOOD
JR RYALLS ALMOND TART
(OR TARTLETS) WITH RASPBERRIES
lley, Cork.
The dessert trolley at Ballymaloe House.
The Long Va
Myrtle Allen began making these tarts for the
Ballymaloe dessert trolley over half a century
ago. The base couldnt be easier to prepare;
it literally takes one minute to mix the three
ingredients together. When baked, the tart
bases can be stored in an airtight container for
several days and the fruit can be arranged on
top just before serving. The crisp almond base
is conveniently gluten free. While this recipe is
for a raspberry version of the tart, the base can
also be topped with strawberries, blueberries
and even peeled grapes (pips removed). Ripe
peaches or nectarines are also delicious; just
peel, slice and fan the fruit over the base.
For the almond base
110g soft salted butter 110g caster sugar
110g ground almonds 450g raspberries
3 tbsp redcurrant jelly, to glaze 300ml whipped
cream Sweet geranium leaves or
fresh mint leaves, to garnish
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Place the butter in a bowl and cream well. Add the
sugar and ground almonds and stir until everything is
evenly combined. Dont beat or over-work the mixture.
Divide the mixture between 24 shallow tartlet tins (I
use two shallow flat based bun trays that each have 12
wells) or two 1712 cm/7 inch sandwich tins.
3. Place the tart or tartlets in the preheated oven and
bake for 10-15 minutes, until golden brown. Larger
tarts will take approximately 25 minutes. Remove from
the oven and allow to cool slightly before popping out
of the tin.
4. If the tart or tartlets or tarts appear to be sticking
to the tin, and break when you attempt to pop them
out, put the tin back in the oven for a minute. When it
warms up , they should pop out easily.
Fresh
pasta
drying
on a
clothes
airer.
Homemade scones straight
from the Aga at Burtown
House and Gardens.
Kittys scones with but
ter, Cashel Blue
cheese and lemon-dre
ssed cucumbers.
To assemble: Arrange the raspberries over the surface
of each tart or tartlet. Warm the redcurrant jelly in a
small saucepan until it melts and gently brush over
the fruit. Take care that the glaze does not drip onto
the almond base or you run the risk of it losing its nice
crispness. Fill a canvas piping bag, fitted with a small
star tip, with the whipped cream and pipe around
the edge of each tart or tartlet. Garnish with sweet
geranium or fresh mint leave.
Ballymaloe Desserts by JR Ryall (Phaidon) is out now.
AS I TOOK MY
SCONES OUT
OF THE AGA,
I STARTED TO
THINK COUNTRY
LIFE COULD
SUIT ME.
shared experience. After lunch, before I took off, I sat in my car scrolling through the
Ballymaloe Cookery School website to find a course that I could come back and do,
even just for a week or two.
By the time I drove out the gates of Ballymaloe, the weather had turned, which
wasnt ideal timing as I was about to head for dinner on the beach cooked by chef
Tom Hayes (who also studied at Ballymaloe). I parked at Ballybranagan car park
and had a ten-minute windy walk down the beach to the location. I arrived and,
of course, there was everyone I had met over the previous few days, as if I had
organised to gather everyone together for one last goodbye and thank you. There
was wine by Brians Wines in Cork city, black sole from Ballycotton Fishmongers,
fresh goats cheese from Leitrim Hill Creamery, and vegetables from local gardens
charred on the open fire. Perfect.
Theres a constant you may have noticed throughout my trip, and thats the
people. Everyone I met made me feel at home, as though Id always been part of
their community. Yes, sure, Im chatty and will always make a friend wherever I go,
but for once, I hadnt been the one initiating it, everyone had invited me in. I can
see now why East Cork has the reputation it has. @kittycoles
THE GLOSS MAGAZINE July/August 2025 43
SWEET SUNDAE SCENTS / PACKING TIPS FOR IRISH TRIPS / WINE WITH LUNCH / CHECKS AND STRIPES / BEACH READS / THINGS TO DO MAGAZINE JULY/AUGUST 2025 with THE IRISH TIMES ww w.the gloss.ie Great Irish Holidays Relaxed, simple, sophisticated take the scenic route
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