- Pastry
- 250g Plain Flour
- 125g Unsalted Butter
- 80g Caster Sugar
- 50g Flaked Almonds (chopped in food processor)
- 1 Large Egg
- Tbsp Milk
- Filling
- 220g Unsalted Butter
- 220g Vanilla Sugar
- 220g Ground Almonds
- 8 Egg Yolks
- 6 Egg Whites
- 2 tsp Bitter Almond Extract
- Handful Flaked Almonds
- 4 Tbps Raspberry Jam
- Glaze
- 150g Apricot Jam
- 100mls Stock syrup (50g sugar & 50g water heated till clear)
Bakewell tart
Luke Clifford
27th March 2011
Bakewell tart
The best Bakewell ever, deffinately worth a try!!!!!!!!!
Ingredients
Method
Preheat the oven to 170° C
Pastry
Put the flour, sugar, almonds & buter in to a mixer (or hand rub in a bowl) and take to breadcrumb stage.
Mix the egg & the milk together and add to the dry mix continue to mix till it forms a dough (May need a touch more milk)
Wrap in clingfilm and store in the fridge for 30 minutes.
Roll the pastry out to about 4-5mm thick and line the mould ur using (i use an 8" ring), blind bake for 12 minutes, remove baking beans and return to the oven for a further 5 minutes until lightly golden.
Allow to cool and spread the jam over the pastry case
Glaze
Heat the two ingredients until they mix together
Put to one side & keep warm but don't allow to reduce
Filling
Melt the butter in a very hot pan and continue to heat until it goes a brown colour & smells nutty; (beurre noisette).
Whisk together the sugar, ground almonds, egg yolks, egg whites and almond extract.
Pour in the hot butter and whisk until smooth.
Spoon the mixture over the jam & scatter with the Flaked Alonds
Put the tart in the oven and bake for about 30 minutes, until lightly browned and just set, but still soft.
Remove from oven & brush on the glaze generously.
let the tart cool at room temp till just warm then chill
Cut into & serve with clotted cream or vanilla ice cream
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