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.
Hi guys, Gemma C-S here with the 2nd in our Friday Food 3 parter of recipes by Simon Rimmer for Onebrand. If you’re not quite sure what I’m talking about, check out my bloggers’ day out of cooking with Simon Rimmer and last week’s Scotch Egg recipe.
So when I went along to aforementioned cooking day, I had the pleasure of meeting a bunch of lovely bloggers, all of whom seemed super-organised and quite refined in their individual ways, and wouldn’t have made the mistake that I did with Earl Grey Tea this morning – namely, making a cup full of the stuff (after ruining the last cup of coffee in the pot by tipping curdled soya milk into it) and then because I was running late/moving at slow speed (see the coffee situation) carrying it into the bedroom with me to blow dry my hair, and as I lifted the cup to my lips with the hairdryer running, blew tea all down my front. When actually, what I should have done is taken the day off altogether, and made this:
EARL GREY TEA BREAD AND BUTTER PUDD WITH TOFFEE SAUCE
Created by Simon Rimmer especially for the One Brand.
1 x One Clever Loaf (white bread)
6 One Good Egg yolks
2 whole One Good Egg
250ml full fat milk
250ml double cream
100ml strong earl grey tea
25g each sultanas and raisins
100g prunes, soaked in brandy
demarera sugar for layers
100ml double cream
100g soft dark brown sugar
- Whisk the eggs and sugar. Bring the tea, milk and cream to a simmer with the vanilla, sieve onto the eggs and whisk
- Butter the bread and layer up in a 9” x 4” x 2” ovenproof dish, with the fruit and sugar. Don’t put any fruit on the top layer
- Pour on the custard. If poss leave for 20 mins, sprinkle with lots of sugar then cook at 180c, 30 m ins
- For the sauce – simply bring the sugar, butter and cream to boil, then remove
- To serve – dollop a big load of pudd, drizzle some sauce round and top with a quenelle of mascarpone
Comfort food anyone? Thank goodness it’s Friday!