We visited Bakewell a few years ago on holiday. While we were there, I tried the original recipe Bakewell pudding. It was a very acquired taste! Very stodgy and actually quite sickening. I much prefer a light and crispy Bakewell tart - and this one was delicious! I know there's been a lot of debate whether to ice or not to ice - I enjoyed it iced but I also enjoy it with just a scattering of flaked almonds. :)
Full recipe here - http://www.bbc.co.uk/food/recipes/marys_bakewell_tart_12584
Ingredients
For the jam
- 200g/7oz raspberries
- 250g/9oz jam sugar
For the sweet shortcrust pastry
- 225g/8oz plain flour, plus extra for dusting
- 150g/5½oz butter, chilled
- 25g/1oz icing sugar
- 1 large free-range egg, beaten
For the filling
- 150g/5½oz butter, softened
- 150g/5½oz caster sugar
- 150g/5½oz ground almonds
- 1 large free-range egg, beaten
- 1 tsp almond extract
For the icing
- 300g/10½oz icing sugar
- 1 tsp almond extract
- pink food colouring gel
Method
Step One: Make the Jam
I did not make the jam. Sorry Mary!
Step Two: Make the Pastry
I whizzed the butter and flour in the food processor until it resembled breadcrumbs, then added the icing sugar, egg and 2 tablespoons of water and whizzed til smooth. I usually put my pastry in the fridge BEFORE rolling, but Mary's recipe suggested to fridge AFTER rolling. Definitely fridge BEFORE rolling! It's quite a sticky dough and I had to add quite a bit of flour to stop it sticking which then made it dry. If you fridge before rolling it firms up and is much easier to roll out.
Step Three: Bake the Case
Once the dough is firm, roll it out to the thickness of a pound coin. Use the base of your flan dish to check it is large enough. I buttered and floured my flan dish, which worked very well and the pastry didn't stick at all. I always fold in the edges of the pastry loosely, transfer to the dish and unfold again. Carefully press the pastry into all the edges. Do not trim the pastry until after baking. I trimmed mine before and the pastry shrank while it baked. Also, poke the base with a fork. I didn't and a puff of air got caught under the base and made it misshapened. Preheat the oven to 180C fan and line the case with baking paper and fill with baking beans. Bake blind for 15 mins before removing the beans and paper and baking for a further 5 mins.
Step Four: Fill the Case
Spread the case with jam (I used blueberry). Mary recommends 4 tablespoons, but I might use more next time - I like a thick layer of jam! Next make the frangipane. Cream the butter and sugar together, then add the ground almonds, egg and almond extract. (I actually didn't have any almond essence so I didn't use it - it still tasted fine) Spoon the mixture into the pastry case. Leave a large margin around the outside. I spread mine right to the edge but it spread whilst cooking and spilled over the edge. Reduce the oven to 160C fan and bake for 25-35 minutes. Mine needed a bit longer - more like 40-45 mins. It is ESSENTIAL that you leave the tart to cool in the tin completely before removing - mine was still warm and cracked when I tried to move it onto a plate.
Step Five: Decorate
Mix the icing with the almond extract and 3 tablespoons of water. (Again, I didn't have any almond extract. It still tasted fine) Make your icing as thick as possible whilst still being spreadable. Mine was too thin and pooled in the centre. Spoon 3 tablespoons of icing into a seperate bowl and mix with a colour of your choice. The reason to use gel is because liquid food colouring dilutes the mixture too much. Pipe very thick lines onto your icing - mine were too thin and wouldn't feather properly. Drag a cocktail stick perpendicularly to your coloured lines, wiping the stick in between to maintain a clean line. Leave to set (it will take a while, mine had to go in the fridge) then serve in slices. I had mine on its own but it would also be nice with single cream.
My score: 5/5 Reasonably easy and very impressive looking! A quick and easy showstopping dessert - perfect for Sunday lunch! Don't bother making your own jam and if you're in a real rush buy pastry too!
Julia's Top Tip
- Refrigerate your pastry before and after rolling to keep it super firm.
- Prick the pastry with a fork to stop it puffing up.
- Trim the pastry AFTER it is baked.
- Leave a wide margin between the frangipane and the edge so it doesn't spill over.
- Leave the tart to cool completely in the tin before transferring to a plate.
- Make sure your icing is super thick so it doesn't pool in the middle.
- Experiment with different jam flavours - coordinate your icing colours with the jam!
Keeeeeeeep baking!
No comments:
Post a Comment