As soon as I heard what the challenges were going to be for pastry week of GBBO, I was drooling. Danish pastries? Yes please! I was really tempted to try to make them but then I watched the show and, well… My mind was swiftly changed, ha! I think I’ll stick with ready bake ones, thanks… Anyway, I didn’t fancy fiddling about with filo either so I decided I would go with the technical (again!) of a bakewell tart. I made mini bakewell tarts a couple of months ago for my Macmillan Summer Lights fundraiser, but I’ve never made a big one before. It couldn’t be that hard, right?
I wanted to make it with a traditional almond topping rather than icing and feathering, like on the show. Rather than the usual plain pastry, I made flavoured pastry that I saw in one of my Lorraine Pascale cookbooks. Lemon and almond flavour, the perfect match for a bakewell tart. I was a bit dubious as this recipe used egg yolks, and the one and only time I have used egg yolks in pastry, it was really wet. But I thought I would give it another go. I also decided that I would make my own jam, for the first time ever! I think the frangipane was the easiest part…
- 200g fresh raspberries
- 250g jam sugar
- 115g soft butter
- 60g caster sugar
- zest of 1 lemon
- 2 egg yolks
- 200g plain flour
- pinch of salt
- 45g ground almonds
- 200g soft butter
- 200g caster sugar
- 2 eggs
- 2tbsp amaretto (or you could use almond extract)
- 40g plain flour
- 200g ground almonds
- 40g flaked almonds
- Add the raspberries to a small, deep pan and crush using a masher.
- Add the sugar, mix well, and bring to boil over a low heat, until the sugar has melted.
- Increase to a medium-high heat and boil for 4 minutes. The jam will start bubbling up toward the top of the pan.
- Remove from the heat and carefully pour into a shallow container, then leave to cool and set.
- Put the butter, sugar, and lemon zest in a large bowl and beat until well combined.
- Beat the egg yolks in one at a time.
- Add the flour, salt, and almonds and mix until the dough starts to come together. (Try not to over mix).
- Roll the pastry into a ball, wrap in cling film and chill for a couple of hours.
- Roll the pastry out on a lightly floured surface to almost the thickness of a £1 coin.
- Place a 9 inch tart tin (with a removable base if possible) onto a baking tray and place the pastry carefully over the tin, using a rolling pin.
- Gently press down into the sides and corners.
- Chill in the tin for another 30 minutes.
- Preheat oven to gas 4/180c/350f.
- Cover the pastry case with baking paper and fill with baking beans and blind bake for 20 minutes, until the edges are light brown.
- Remove the beans and paper and bake for another 4-5 mins, until golden.
- Remove from the oven and set aside to cool.
- For the frangipane, add the butter and sugar to a large bowl and cream until pale and fluffy.
- Gradually add the eggs and amaretto (or almond extract), then fold in the flour and ground almonds.
- Once the blind baked pastry case is cool, spread two-thirds of the jam evenly over the bottom of the case.
- Using a large piping bag, pipe the frangipane mixture into the case. Do this by piping from the outside in a circle to the middle. Smooth over the top with a palette knife.
- Sprinkle the flaked almonds on top and bake for 30-35 minutes. (Check the tart after 15 minutes or so; if the pastry edges are browning too much, cover with foil).
- Remove from the oven when the frangipane looks set in the middle. It is okay if it looks slightly cracked. 🙂
- Leave to cool, slice, and enjoy!
So, my bakewell tart turned out better than I expected in the end. The pastry was a nightmare to begin with. After chilling, I tried rolling and it fell apart. I think I may have overworked it when mixing. I added a little water and it eventually came together rnough to roll. I managed to get it in the tin and it hardened up well in the fridge before baking. But the bottom turned out really soggy while the edges went a bit too brown, so I had to bake a little longer and check it every few minutes! I have a feeling this may be due to still getting used to baking in our new(ish) oven as it circulates the temperature differently, as I had time issues with my bread a couple of weeks ago too. Nonetheless, it tasted amazing in the end, and I was really pleased with my jam; I will definitely make my own again in future!
#GBBOBloggers2016 with Mummy Mishaps