This warm weather has got us wanting to host lazy lunches in the sun and picnics in the park, so we’ve handpicked three of our favourite traybake recipes that are super easy to make, can be prepped ahead and save on washing up.
There are only a few weeks left of the British asparagus season and this epic tart recipe is a great way to celebrate. Make it as a side for an al fresco dinner party or at the weekend to serve up for lunches throughout the week – it’s great paired with peppery rocket and a glug of good quality olive oil.
If you’re looking for something sweeter, we’ve got two fuss-free but Instagram-worthy puddings for you to try. First up, a pretty pink rhubarb tray tart. Sweet and sticky with flakey pastry, it’s best served on warm days with a heap of ice cream or custard. For something even easier, the summer berry chocolate traybake takes just 15 minutes to prepare and 30 minutes in the oven.
Rhubarb Traybake Tart
A pudding that only takes 10 minutes to prep and guaranteed to generate plenty of likes on the ‘gram? We’re in. Bake for your next al fresco dinner party and save a slice for a picnic in the park the next day.
Servings: makes a 20x30cm tart
Preparation time: 10 mins
Cooking time: 30 mins
- Preheat the oven to 180°c (fan)
- In the large mixing bowl, rub together the flour, icing sugar and butter with your fingertips until a crumb consistency is achieved. Add 5 tbsp of water and bring the mix together with your hand to form a pastry dough.
- Tip the dough out onto a lightly floured surface, break off about a quarter and set to one side (this will be the top of the tart) and roll the remainder into a rectangle large enough to line the baking tin.
- Roll the pastry back onto the rolling pin to pick it up, then drape over the tin, and tuck into the corners and up the sides. Trim any excess (add this to the reserved quarter of dough) and place the lined tin in the freezer.
- Chop the rhubarb into 2cm diagonal pieces and put into the (cleaned) large mixing bowl. Add the 200g caster sugar, orange zest and cornflour and toss the rhubarb so it’s all coated.
- Spread the coated rhubarb into the pastry-lined tin, and fold in the pastry around the edge to create a crust.
- Roll out the reserved quarter of dough and cut out some different sized circles using cutters/a tumbler/a bottle lid then randomly place them on top of the rhubarb so there are still some gaps where you can see the fruit.
- Brush the pastry with egg wash, sprinkle with caster sugar and bake for 30-35 minutes until the rhubarb is soft and the pastry is golden.
- Leave to cool slightly before serving with cream, custard or ice cream.
Leek & Asparagus Traybake Tart
Make the most of the last few weeks of British asparagus season with this crowd-pleasing tart.
Servings: makes a 20cm x 30cm tart
Preparation time:15 mins
Cooking time:30 mins
- 400g plain flour
- 200g salted butter (for pastry)
- 30g salted butter (for leeks)
- 2 leeks (approx 500g), finely shredded
- 350g full fat cream cheese
- 3 eggs, plus one for washing
- 200g fine asparagus
- Preheat the oven to 180°c (fan).
- In the large mixing bowl, combine the flour and butter with your fingers until a crumb consistency is achieved. Add 4tbsp of cold water and bring together to form a pastry dough.
- Tip the dough out onto a lightly floured surface and roll into a rectangle large enough to line the baking tin.
- Roll the pastry back onto the rolling pin, drape over the tin, then lift and tuck into the corners and up the sides. Trim any excess and place in the freezer.
- Finely chop the leeks and soften in butter in the frying pan over a medium heat until slightly translucent. This should take 3-4 mins. Set to one side.
- Wipe out the large mixing bowl and pour in the double cream, eggs and cream cheese and mix together until smooth.
- Add the leeks into the mixture, season to taste and then pour into the chilled pastry case.
- Arrange the asparagus spears on top and lightly fold in the pastry around the edge. Beat the remaining egg and brush the pastry edges.
- Bake for 30-35 minutes until the filling has set and the pastry is golden.
- Allow to cool slightly or completely before slicing and serving.
Summer Berry Chocolate Traybake
This foolproof pudding can be whipped up in just five easy steps. We love it with a medley of summer berries but you can mix it up with different fruits depending on the season. Add some edible flowers to make it look extra fancy.
Preparation time: 15 mins
Cooking time: 30 mins
- 175g self-raising flour
- 150g light brown sugar
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- 2 eggs
- 150ml milk
- 150ml oil (vegetable or sunflower)
- 450ml double cream
- Berries we used strawberries, blueberries, raspberries and cherries
- Preheat the oven to 160°C (fan) and line the traybake tin with baking parchment.
- In the mixing bowl, fully combine the flour, sugar, cocoa powder and bicarbonate with the whisk before adding the milk, eggs and oil.
- Mix everything together to form a smooth batter, then pour into the lined traybake tin. Place in the oven on the middle shelf and bake for 25-30 minutes until springy in the centre.
- Allow the sponge to cool before removing from the tin.
- Whip the cream to soft peaks, swirl on top of the cooled sponge and top with your preferred berries just before serving.