![]() To serve, cut the tart into 5cm/2in squares. ![]() Spread the filling mixture over the jam and sprinkle over the flaked almonds.īake the tart for 20 minutes, or until the filling is set and golden-brown. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. ![]() Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.įor the filling, beat the butter and sugar together in a bowl until pale and fluffy. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Unwrap the dough and discard the cling film. Shape the dough into a ball and wrap in cling film. ![]() If the dough is too dry, add a bit of milk. Add one of the eggs and pulse until the mixture comes together to form a rough dough. Very yummy with custard, or just great as a snack with a cup of tea.For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Preheat the oven to 200C/180C Fan/Gas 6 and put a heavy baking. Leave the tart to cool completely in the tray, then cut into squares and store in a tin. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes. Once it is all covered, level with the spatula and sprinkle the almonds evenly over the tart mixture (again, adding more if you want to).īake the tart in the oven for roughly 20 – 25 minutes, or until the cake has shrunk away from the edges of the tin and springs back when pressed in the centre. Carefully spread the sponge mixture over the jam with a spatula, being carefully not to mix it with the jam. Smoother the base in raspberry jam, and do not be afraid to add more if you want an extra jammy base!įor the sponge, cream the butter in a bowl, then add the rest of the ingredients and beat well for a few minutes until the mixture is well combined. Gently lift the pastry base to the line the baking tray, however do not worry if it should fall apart as you can just patch it back together in the baking tray. Add enough cold water to bind the dough together with your hands, then roll the dough out on a lightly floured surface. For the pastry, put the flour and butter cubes in a bowl and using your fingers, rub them together until the mixture resembles fine breadcrumbs. Pre-heat the oven to 180C/Gas 4, and grease and line a shallow baking tray (30cm x 23cm). The MB recipe for this blog is for Bakewell Tart Slices, so they are not enveloped in pastry, however it can be easily adapted and baked in a cupcake tin to produce the classic tarts of our childhood. Stemming from the Bakewell Pudding which originated (by accident according to legend) in the picturesque town of Bakewell, these treats have graced the lunch boxes of many children over the years, as well as a delicious addition to any tea break. Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. So in honour of our baking sovereign, I thought that I would share her recipe for one of our nation’s favourite treats, The Bakewell Tart. Preheat the oven to 190C (170C fan)/gas mark 5. ![]() Currently gracing our screens on this year’s series of The Great British Bake Off, she is proving why there are few other people who know as much about sweet treats as she does (and also bringing the work ‘scrummy’ back!). However, there is only one figure who can rightfully be named ‘The Queen of Cakes’, and that is Mary Berry. Delia Smith (the only picture-less cookbook that I have ever been able to bear), Rick Stein, Nigel Slater, Marcus Wareing, Jamie Oliver (the Americans really just did not get it), Lorraine Pascale and Angela Hartnett are just a few to name who we have turned to at dinner time in search of different yummy recipes. The UK is a nation of innovative and creative chefs who have been gracing our cookbook shelves and TV screens over the years. ![]()
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