Sunday, April 21, 2019

Bakewell Tart

March and April see a string of birthdays in our family.  This year we were bless with our daughter turning 18 and our son turning 21 both in March.  April followed up with our niece's 8th birthday, Dad/Grandad's birthday and of course, hubby turning 50!  No shortage of candles in the House of Murray that's for sure. 

There were several French Vanilla Cheesecakes made along with a couple of Gluten Free Devil's Food Cakes (Chocolate Mud Cakes) but for Dad/Grandad I really wanted to make something that was old school and being that we are all from British background this Bakewell Tart really hit the spot.

A Bakewell tart, as I believe it should be, has a crisp sweet shortcrust pastry base, a layer of thick jam, a generous frangipane filling and flaked almonds.  But honestly, like with everything, everyone has their own versions and there are so many recipes out there to follow.

All I can say is that Dad/Grandad was very happy with his birthday Bakewell Tart (not to mention everyone else in the family).  


Bakewell Tart
(Recipe adapted from Delicious Magazine UK)

Serves: 8 - 10

Pastry
200 grams plain flour, plus extra for dusting
2 tablespoons icing sugar
100 grams unsalted butter, chilled and diced
1 large free-range egg, beaten
1 tablespoon milk

Filling
150 grams  unsalted butter, at room temperature
150 grams caster sugar
3 large free-range eggs, at room temperature, beaten
150 grams ground almonds
grated zest of 1 lemon
6 tablespoons cherry or raspberry jam
2 tablespoons flaked almonds

Sift the flour, icing sugar and a pinch of salt into a large bowl. 

Using your fingertips, rub in the butter until it forms fine crumbs. 

Add the beaten eggs and milk and lightly bring together to form a firm dough, taking care not to handle it any more than necessary. 

Shape into a disc (which will be easier to roll out later), then chill, wrapped in cling film, for 30 minutes.

Preheat the oven to 180 degrees Celsius.   

Roll the pastry out on a lightly floured surface to 4mm thick. 

Lift pastry, trying not to stretch and place over a 23cm fluted, loose-bottomed tart tin or a quiche/flan dish.  Using your fingers gently push the pastry into the tin. Trim the excess and prick all over with a fork. Chill for 30 minutes.


Place the tin onto a baking tray.  Line the pastry case with baking paper and fill with baking beans or rice.

Place tray in oven and bake for 15 minutes, then remove the beans/rice and paper.

Cook for a further 5 minutes until pale golden and dry on top.

Meanwhile beat the remaining butter and sugar together until pale and fluffy. 

Beat in the eggs a little at a time, then fold in the ground almonds and lemon zest.

Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter with almonds. 


Bake for 35-40 minutes until golden, well risen and just set in the centre.


Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely, if desired (we enjoy ours still warm).


Happy Birthday Dad/Grandad


1 comment:

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