Wednesday, 16 April 2014

Bakewell Tart...

Remember these? They often come in a smaller bun sized version & I always thought they were yum! Bakewell tarts are simply a pastry base with jam filling and frangipane/sponge topping. If you're never tried it, you should! They're a really nice light summery dessert, and dare I say it.... a nice change to heavy chocolate desserts...

I made individual tartlets using this recipe but the quantities will also be enough for a 9" round pie dish.

For the pastry case: 

  • 200g ground almonds
  • 100g unsweetened dessicated coconut
  • 50g melted coconut oil 
  • 1 egg yolk
  • 2 tsp vanilla extract
  • water 

Preheat oven to 160d (fan oven). 

Add all the ingredients except the water to a large mixing bowl. 

Stir together to form a stiff, dry dough. If the dough is crumbly, you may need to add some water. (This depends on the ground almonds you're using so you'll just need to go with your gut). You want a firm but not too sticky dough, but not so dry that it's going to crack & crumble. (I know that's not really helpful!) 

Press into the base & sides of 6 individual pie dishes or a 9" loose base flan tin. This should be simple enough if your dough is the correct consistency (think firm cookie dough). 

You need to bake the dough blind to prevent it burning (ground almonds burns easily when the natural oils are released during cooking). This just means placing a sheet of baking parchment into the pastry case, and holding it down with ceramic baking beans, uncooked rice, lentils or even 2 knives in a cross shape! Improvise if you have to!! 

Place in the oven and bake for 15 minutes. When lightly browned and firm, remove the parchment & baking beans & set aside to cool.

For the raspberry jam filling:
  • 175g frozen raspberries
  • 1 tbsp lemon juice

Add the raspberries and lemon juice to a saucepan. Bring to a boil, and allow to simmer over a low heat for approx 5 minutes to allow the jam to thicken. 

Set aside to cool before spreading a generous, even layer over the base. 

For the sponge topping:

  • 150g butter, melted
  • 2 tbsp Irish honey
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 4 eggs
  • 170g ground almonds
  • 1 tsp GF baking powder
  • flaked almonds/dessicated coconut (optional)

Start by melting the butter, honey & lemon zest together.

Whisk in eggs, one at a time, beating well between each addition. Whisk in the vanilla extract. 

Finally stir in ground almonds and baking powder until well combined. Do not over-beat. 

Spread over the jam filling and sprinkle with flaked almonds or dessicated coconut. 

Bake for approx 20 minutes until firm and golden. If you find the tarts are browning too quickly (oven temps vary wildly so do keep an eye on them), place a sheet of parchment over them to protect them from burning. 

Serve warm with some fresh raspberries & Greek yoghurt. 

No comments:

Post a Comment