Pastry week on the Great British Bake Off had me making something I’ve always wanted to make – Bakewell tart. Although the one they made the contestants make on the show was an iced version, which isn’t as much my style. I would prefer the flaked almond-topped version.
I had a couple of main learnings – one, I needed to roll the pastry case slightly thinner to help it cook quicker and/or cook the pastry case blind for longer. My pastry base was just a little on the soggy bottom side. But just acceptable enough. Two, I needed to trim the edges of the pastry case after cooking more neatly, to keep the fluted edge tidy. And three, I really like homemade Bakewell tart, although I do think it’s extremely sweet.
- 200g raspberries
- 250g jam sugar
- 225g plain flour
- 150g chilled butter
- 25g icing sugar
- 1 large egg, beaten
- 2 tbsp cold water
- 150g unsalted butter, softened
- 150g caster sugar
- 150g ground almonds
- 1 free-range egg, beaten
- 1 tsp almond extract
- 300g icing sugar, sifted
- 1t almond extract
- 3T water
- pink food colouring
- First make the jam by putting the raspberries in a small pan and crush with potato masher. Add sugar and dissolve over a low heat, then increase the heat and bring to a boil for 4 minutes. Cool then cover and chill until set.
- To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar then the egg and water, mixing to form a soft dough.
- Roll out the dough on a lightly floured work surface and use to line a 23cm/8in flan tin. Leave in the fridge to chill for 30 minutes. Don't forget to prick the pastry bottom a number of times to prevent it from bubbling up in the oven.
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base. Set aside to cool.
- When cool, spread the base of the flan generously with raspberry jam.
- To make the frangipane, put the butter and sugar in a bowl and cream together until pale and fluffy using a hand-held electric mixer. Add the ground almonds, egg and almond extract and mix in with wooden spoon. Spoon the filling mixture on top and spread out very gently until level.
- Bake for about 35 minutes at 180.
- Meanwhile, sift the icing sugar into a bowl. Stir in cold water and set some aside to turn pink. Put the pink icing in a piping bag. The icing should be smooth, fairly thick but still fluid.
- Once the tart is cool, spoon the white icing on top of the tart and spread out evenly. Pipe the pink icing in parallel lines over the white icing, then drag a cocktail stick through the lines to create a feathered effect. Leave to set.
You can see the bottom is a bit under-baked there but it’s a bit better in the picture below…
And just for fun, just because I liked it, this blown out over-exposed shot which I quite like accidentally.