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Bakewell Tart

I grew up loving this tart, so for me it is a little taste of home.

Ingredients

Sweet Shortcrust Pastry
8oz plain flour
150g butter, chilled
25g icing sugar

1 large egg

Filling
150g almond meal
150g butter, softened
150g caster sugar
1 egg, lightly beaten
1 tsp almond essence
4 tbsps raspberry jam

Icing
300g icing sugar
1tsp almond extract
Chocolate icing

Method
Heat the oven to 200°C
To make the pastry, mix the butter and sugar together using your fingertips until the mix resembles breadcrumbs. Mix in the icing sugar.
Add the egg and 3 tbsps cold water.
Bring together into a ball of dough and roll on a lightly floured surface.
Place into your fluted tin and remove the excess pastry. Make sure it is fitted well into the tin before removing the excess.
Place in fridge for at least 30 minutes.
Add wax paper into the middle of the tin and weigh down with baking beads or rice.
Bake in the oven for 15 minutes on 200°C then remove the wax paper/baking beads/rice and cook for 5 more minutes to cook the base.
Remove from the oven and reduce the temp to 180°C.
Spread the base with 4 tbsps raspberry jam and then add the filling mix on top.
Spread to the edges carefully with a palette knife. Bake for 25 minutes.
Remove from the oven and leave to cool completely.

Icing
To make the icing, mix the sieved icing sugar with 1 tsp almond extract and 2 tbsps cold water.
Stir to a smooth consistency save a little in another dish to pipe the lines on.
Pour on top of the cooled tart.
Add 1 tsps sieved cocoa to the spare icing mix and stir to combine.
Pipe straight lines across the tart then use a skewer from the top to the bottom to pull in the shape.
Refrigerate for at least 2 hours.
Slice and serve.
Voila.

Tips
Traditionally you would make the jam yourself, it is quick and easy to do, just fresh raspberries and jam sugar. But for ease and time I used a good quality ready made one.

When making the icing, use 1 tbsp of water at a time as it needs to be thick and you may not need it all.

To make the filling, cream together the butter and caster sugar until pale and creamy.
Stir in the almond meal, egg and almond extract and mix well to combine.

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