Рецепт Recipe For Bakewell Tart
Bakewell tart gets it sweetness from the jam and the crunch from the almonds on top.
Bakewell Tart
Bakewell Tart All Ready For Slicing
Bakewell Tart
Ingredients:
for the pastry
- 115g caster sugar - I used fructose
- 90g ground almonds
- 190g flour, plus extra for dusting
- 100g butter, cubed small
- 1 egg
- 1 egg yolk
- pinch of salt
- for the filling
- 85g butter
- 85g caster sugar - I used fructose
- 2 eggs
- 3 drops almond extract
- 55g breadcrumbs
- 85g ground almonds
- for the tart
- 190g raspberry jam
- 30g flaked almonds
Method:
for the pastry
Place the sugar, almonds and flour into a food processor
Blitz to mix
Add the butter and pulse until the mixture resembles fine breadcrumbs
Add the egg, egg yolk, and salt
Process until a dough forms, don't worry if it looks too wet
Turn out onto a piece of cling film that has been dusted with flour
Form into a disc and dust the top with flour
Cover and refrigerate for 30 minutes
Preheat the oven to 190° Celsius
Turn the dough out onto a lightly floured surface
Roll into a circle and line a loose bottomed tart tin, leaving the edges to fall over the sides
Place into the fridge to chill for 10 minutes
Remove from the fridge, place onto a baking tray and prick the bottom of the pastry with a fork
Line with baking paper, fill with baking beans, and bake blind for 10 minutes
Remove from the oven, remove the baking paper and beans and set aside to cool slightly
for the filling
Place the butter and the sugar into a stand mixer bowl
Cream until light and fluffy
Add the eggs and the essence and mix until smooth, scraping down the bowl if necessary
Fold in the breadcrumbs and almonds
for the tart
Spread the jam onto the base of the pastry shell
Top with the filling mixture
Level the top with a palette knife
Sprinkle the flaked almonds on top
Bake for 25 minutes
Trim the pastry and leave to cool completely before removing from the tin and serving
Cooks Notes:
The pastry was a little too wet after I took it out of the fridge so I just added a touch more flour, put it back in the fridge for 10 minutes and then it was perfect
2.6
http://tandysinclair.com/bakewell-tart/
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.