After yesterdays post on appreciating all that Autumn has to offer, it felt only right to post this autumnal dessert – the good old fashioned bakewell tart. I’ve been meaning to make a bakewell tart (amongst my favourites for it’s moist baked almondy interior and the layer of sweet tangy jam,) for a long while now and this one didn’t disappoint – Taken from the Delicious Baking book I shared with the scones recipe a few weeks back, it was perfect for a rainy afternoon baking.
Sweet shortcrust pastry
150g unsalted butter
150g caster sugar
3 eggs, beaten
150g ground almonds
Finely grated zest of a lemon
110g strawberry jam
2tbsp flaked almonds
- Preheat your oven to 180 degrees celsius and roll out your pastry to 5mm thick before lining a 24cm fluted loose bottomed tart tin. Line the pastry case with baking paper, weigh down with baking beans or rice and blind bake for 15 minutes.
- With a hand mixer, beat the butter and sugar together until pale and fluffy, add the eggs slowly as you beat and then fold in the ground almonds and zest.
- When the case is baked, allow to cool. Once cool, spread the jam over the pastry base thinly and top with the filling. Finish with a scattering of flaked almonds.
- Cook for 35-40 minutes, until golden, risen and just set in the centre. Cool for 5 minutes before removing from the tin and transferring to a wire rack.
Serve with clotted cream or ice cream and enjoy 🙂
PS Recipe from Delicious Baking – £5.99 in your local W H Smiths or Tescos, or order online by clicking the link.
This week, I thought I’d share a recipe that my sister makes, shared with me, and now even my Mum makes well. It’s just as good in mini tart cases and so I thought it would make a great recipe for any parties you’re having this weekend. Not only is it seriously delicious, it’s also super easy, so great made ahead of time or when you’ve just got better things to do!
Image from Une Gamine dans la Cuisine (check her recipe out by clicking the link)
Recipe by James Martin from BBC Food, tried and tested by Florence.
5 free-range eggs
190g/6¾oz caster sugar
250ml/9fl oz double cream
4 lemons, juice and zest
butter, for greasing
flour, for dusting
225g/8oz ready-made sweet shortcrust pastry (find the recipe here or like me, use a ready made one – no one will ever know!)
Icing sugar, for dusting.
Preheat the oven to 150C
For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside.
Pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.
Leave to cool completely, then place in the fridge to chill for about two hours.
To serve, bring to room temperature and dust the top of the tart generously with icing sugar, then place under the grill until caramelised if you wish to serve warm. (I prefer it cool with whipped cream or mascarpone for a refreshing summer desert.
Tweet me a picture if you make it!
Enjoy and have a great long weekend!