Sunday Bakes Recipe: Beat The Storm By Making This Classic Bakewell Tart
08:00:00
Hey Lovelies,
With Storm Dennis battling the UK and the need for a bit of
sunshine within me, I felt like this Sunday’s baking recipe needed to bring a
bit of summer into it. I don’t know why but for me, a classic Bakewell Tart,
with all the trimmings, reminds me of sunny days. These super-sweet tarts just
have that sense of joy about them. Bringing a bit of peace to a very stormy
weekend.
There so, with help from the queen of baking, Mary Berry, I
have found the perfect recipe for you to recreate your own giant Bakewell tart
at home. Just make sure it doesn’t have a soggy bottom:
Ingredients
For the Shortcrust Pastry
- 175g/6oz Plain Flour
- 75g/2½oz Chilled Butter
- 2-3 Tbsp Cold Water
For the Filling
- 1 Tbsp Raspberry Jam
- 125g/4½oz Butter
- 125g/4½ oz Caster Sugar
- 125g/4½oz Ground Almonds
- 1 Free-Range Egg, Beaten
- ½ Tsp Almond Extract
- 50g/1¾oz Flaked Almonds
For the Icing
- 80g/2¾oz Icing Sugar
- 2½ Tsp Cold Water
Tools
- Mixing Bowl x2
- Rolling Pin
- Sieve
- Mixing Spoon
- Tin Foil
- 20cm/8in Flan Tin
- Baking Beans
- Saucepan
- Piping Bag
Method
- Start by preheating your oven to 200C/400F/Gas 6 (180C fan).
- First, start by making the pastry. In the mixing bowl, ass the butter and flour, rubbing together until it resembles fine breadcrumbs. Then add in the water to make a soft dough.
- Using the extra flour to coat your work surface and rolling pin, roll out the dough and line your flan tin. Place in the fridge for 30 minutes to chill.
- Once your dough has rested, line the pastry with foil and add in baking beans. Cook blind for 15 minutes, before removing the beans and foil and cooking for five more to dry it out. Remove from the oven and allow it to cool.
- After it has rested for a bit, begin to add your fillings. Layer the base of the pastry with a thick layer of raspberry or strawberry jam.
- Taking a saucepan, add in your butter and melt it. Then remove from the heat and add in the sugar, before also adding the ground almonds, egg and almond extract. Pour the mixture onto the jam in the tin and sprinkle with the flaked almonds.
- Return the tin to the oven for 35 minutes. If the almonds begin to brown to fast or look like they are burning, cover the tart with foil loosely to prevent it.
- Whilst the tart is baking, start to make the icing for the top. Sift the icing sugar into a bowl, add in the cold water and place it into the piping bag.
- Remove the tart from the oven when done and allow to cool. Once ready, pipe the icing over the top in a zig-zag pattern.
- Then serve up with ice cream, custard or on its own, for a perfect pudding!
Don’t forget to share your finished bakes with me lovelies,
as I love to see what you have all created!
Joey X
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