I used my Magimix food processor to make the pastry. Unfortunately my tin has a lip so the finish is somewhat rustic. Ideally one that doesn’t have a lip around the top of the pan so you get a better finish along the edge of the pastry. Grease a 25 cm flan tin with a removable bottom. You could also lattice some pastry over the top or cover with a layer of glace icing in the style of Mr Kipling.įor the shortcrust pastry: 225g plain flour, 140g cold butter, 1 tbsp of caster sugar, pinch of salt, 1 egg yolk and a little water.įor the filling: 85g butter, 85g flour, 85g caster sugar, 2 eggs, 1/2 tsp baking powder, 25g ground almonds, 1/4 tsp almond essence and about 4 heaped dessert spoons of red-fruit jam.įor the glace icing: 100g icing sugar and warm water. However, I love a little glace icing with my Bakewell Tart so I’ve opted to drizzle it with glace icing. In terms of decoration, Granny’s instruction was to “dredge with sugar” once the cake is removed from the oven. I also doubled all the ingredients from Granny’s short-crust recipe, with the exception of the sugar as my plum jam is exceptionally sweet and will make up for the slightly savoury pastry. After making such a lovely plum jam last weekend I decided to use the classic tart recipe but with that yummy plum jam instead. The first is closest to the “classic” Bakewell Tart and the second uses cake crumbs to create the spongey filling and a blackcurrant jam instead of raspberry. Granny had not one, but two recipes for a Bakewell Tart. The classic Bakewell Tart consists of a shortcrust pastry base painted with raspberry jam, and topped with a spongey almond filling. The actual history of the Bakewell Pudding, as it originally was, is a little unclear, but it’s safe to say it probably originated in the English town of Bakewell and a nice summary of the history can be found on .uk. The Bakewell Tart is a true British classic, thanks in part I’m sure to the sweet Cherry Bakewell made famous by Mr Kipling.
0 kommentar(er)
