Bakewell Tart

I’m writing this post today a very tired and excited girl having just finished my first week back in the working world in my new job – Yes it’s been a relaxed week (for those of you reading who know that I’ve spent most of my week gorging myself of free food and listening to what seems like hundreds of talks and not actually having to do anything taxing) but early mornings and long days is going to take a bit of getting used to so if you don’t see me as regularly as you used to around here then I apologise in advanced – it’s because I’m either stressing too much about getting my job wrong or catching up on all my sleep!

So I know I said I’d share the tart that I took to the GBBO: An Extra Slice filming a few weeks back, but after a 3 hour train journey and a little walk across a muggy London that tart wasn’t looking too pretty and honestly was a bit of an embarrassment by the time I arrived at the studios. But, a tart I promised you and a tart you shall get; I’ve had this little goodie on the back burner for a few weeks now so today seems as good a time as any to share it with you lovely lot.

Up until last year I wasn’t the biggest fan of bakewell tarts. I think the memory of an almond cake I ate once at school that contained a mouth-numbing amount of almond essence put me off cooking with my now-favourite nuts for a fair few years but after visiting Borough Market last year and trying one two – okay I can’t remember how many bites I tried but it was a lot  – a bakewell cake on offer I was converted – and I’ve been loving Derbyshire for it’s delicious export ever since.

These have become somewhat of a regular fixture at home over the summer; mostly to keep my dad and sister happy but also to showcase my baking to a local talent to secure a bit of cake-related business over the summer (more on that another time). Because I’ve been baking so many of them, I’ve gone a little bit experimental and it’s fair to say all the results have been edible – and quite enjoyable too!

You don’t have to stick with the traditional raspberry jam layer, strawberry, blackberry and even cherry jam all taste beautiful with the almond flavouring and when it comes to Christmas a layer of mincemeat can also go down a treat with all parties concerned – definitely give one a go if you haven’t already! Savoury or sweet – what kind of tart takes your fancy?

Ingredients (Serves 8-10)

For the pastry:

180g Plain Flour

90g Unsalted Butter, cold and cubed

1 Tbsp Icing Sugar

½ – 1 Egg, beaten

For the filling:

2 Tbsp Raspberry Jam

125g Butter

125g Caster Sugar

1 Large Egg, beaten

½ Tsp Almond Extract

125g Ground Almonds

Small Handful Flaked Almonds

Recipe

For the pastry:

Add the flour, butter and icing sugar into a food processor and blitz quickly until the butter starts to form small lumps. Add half of the beaten egg and carry on blitzing for a few seconds or until the mixture is starting to come together. If the pastry still looks a little crumbly after 15-20 seconds then add a little more egg.

Once the pastry has come together to form a smooth dough, take it out of the processor, press into a circular disk about 2cm thick then wrap it in cling film and leave in the fridge for it to chill for at least 30 minutes.

Whilst the pastry is chilling in the fridge, grease a 20cm deep, loose-bottomed tart tin with butter and leave to one side.

When you’re ready to use the pastry, remove it from the fridge and place between two sheets of cling film (this is so much easier than rolling it on a floured surface). Roll the pastry out to a large circle (about 5mm thick) that will line both the base and sides of the tin.

Remove the top layer of cling film and carefully flip the pastry over the tart tin, so it can be gently pressed into the edges of the tin (the bottom layer of cling film should still be attached). Once fitted into the tart tin, cut the excess pastry from the edges of the tin with a sharp knife so it has a neat finish.

Remove the remaining layer of cling film and prick the base all over with a fork before chilling the pastry again in the fridge for 30 minutes, or 10 minutes in the freezer.

Whilst the pastry is chilling, you can prepare the filling.

* Preheat the oven to 180C/160C Fan/350F.

Add the butter and sugar to a medium sized mixing bowl and cream together until pale and fluffy.

Add the beaten egg and almond extract to the butter and sugar and beat together until well combined.

Finally, stir in the ground almonds.

Remove the chilling pastry from the fridge and spread the base of the tart with the raspberry jam.

Pour the frangipane mix into the tart case and smooth over the top with a spatula or the back of a dessert spoon.

Sprinkle a few flaked almonds over the top of the tart and place in the centre of the oven.

Bake for 45-50 minutes until the tart is golden brown and firm to the touch. If the almonds are browning too much, cover the tart loosely with foil to prevent them from burning.

Once baked, remove the tart from the oven and leave to cool in its tin for 10 minutes. After these 10 minutes, carefully remove the tart from its case and transfer to a wire rack to cool completely.

Serve with a dollop of crème fraiche or whipped cream on the side for a super indulgent afternoon treat!

DSC_0746

Helena x

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