Saturday 16 March 2013

I made... a Bakewell Tart

Hello, it's been a while since I posted properly and even longer since my last baking post! This is a bit of a nostalgic bake for me, as the first time I made it was in one of my first ever food technology lessons at school!

Ingredients
PASTRY
175g plain flour
Pinch of Salt
2 tbsp caster sugar
115g butter, chilled and diced
1 medium free range egg yolk, mixed with 2 tbsp cold water

3 tbsp raspberry jam

SPONGE
60g butter, soft
60g caster sugar
1 medium free-range egg
30g self-raising flour
1/4 tsp baking powder
50g ground almonds
1/2 tsp almond extract

ICING
100g icing sugar
1 tsp lemon juice
approx 1 tbsp cold water
flaked almonds to decorate

22cm tin
Baking Tray

Recipe
Put flour, salt and sugar into bowl. Add diced butter, rub in until mixture looks like breadcrumbs. Using a round bladed knife, gradually mix in the egg yolk mixture, to make a firm dough. If the mixture is still crumby add a little water.

Wrap pastry in cling film and chill for 20 minutes.

Roll out on a floured surface, into a circle about 28cm across, then line the tin with it. Prick base with a fork. Spread over raspberry jam. Chill it.

 
Heat the oven to 180°C/350°F/Gas 4, and put baking tray in the oven.
 
Put all sponge ingredients into a mixing bowl. Whisk until thoroughly combined. Spoon on top of jam. Bake in heated oven, on the baking tray, for 30 minutes or until pastry is a light golden brown, and the filling is firm to the touch and golden. Remove from oven, cool, then unmould.
 
 
Mix icing sugar with the lemon juice and water to make a smooth runny icing. Spoon the icing into a icing bag/ small plastic bag, and snip off the tip. Pipe in a random/zig zag pattern. Scatter with flaked almonds. And you're finished!
 
 
 
Hope you enjoyed this post, let me know if you've made it, or what you've baked this weekend.
 
xxx
 



3 comments:

  1. Aww that looks lovely! I love baking - might give a bakewell tart a try next!

    www.sarah-nunn.blogspot.co.uk

    xx

    ReplyDelete