Katherine's Bakewell Tart

Firstly, what a glorious bake this month!

Derbyshire pride at stake though, so the challenge was definitely set!

This bake is one that I have made before, and therefore tweaked the recipe from previous experience.

The recipe I used was from Waitrose Recipes online.

Ingredients for the filling:

1. 100g Unsalted Butter (softened)
2. 3 Large Eggs, Beaten
3. 6 tbsp Strawberry Jam
4. 125g Caster Sugar
5. 1/2 tsp Almond Extract
6. 150g Ground Almonds
7. 25g Flaked Almonds

To Decorate: 1 tbsp Icing Sugar, sifted
(For the Pastry: 200g Plain Flour, 100g Unsalted Butter, chilled & cubed, 2 Large Egg Yolks, beaten)

Firstly, I had all good intentions to make the pastry, however due to timing issues I decided that bought pastry is just as good, so I opted for a nice short cut pastry.
I preheated the oven to 190 degrees, and rolled out the pastry to approximately 3mm as suggested (however, ensuring that it wasn't too thin). I greased the pastry tin, and fitted the pastry to the tin ensuring that it fit comfortably into the tart rivets, to ensure a nice tart shape when removed.
I then pricked the pastry using a fork, lined the pastry with baking parchment, and then filled it with baking beans and placed in the oven for 15 minutes.
I found that i had leftover pastry, therefore I decided to make mini ones, and fill a muffin tin with the pastry and followed the same procedure with the baking beans.
Once baked, I removed both items and removed the parchment and baking beans as instructed and baked for a further 5 minutes, at an adjusted heat of 180 degrees - but ensuring I monitored it, so to not overcook.
Whilst the pastry was cooling I got to work on the filling.

For the filling I beat the sugar and butter together in my new mixer (very exciting!!!) until light, fluffy and pale, (the mixer made it all so speedy.. the muscle work with a wooden spoon can move over!!) and gradually added the beaten eggs a little at a time. Obviously this is to prevent any curdling!
I then added the almond extract, however from previous experience I found that 1/2 a teaspoon wasn't quite enough, therefore I added 1 and 1/2 teaspoons to give it a nice almond kick, yet not too overpowering. I then folded in the ground almonds, ensuring all was combined.
The filling is ready, so now I checked the pastry was cool, and added the strawberry jam. On previous bakes I have used different jams, cheap ones, fruitier ones, but I have to say that the jam does make the difference, and the conclusion was that the best jam to use was Bon Marme, and it really is worth it. The recipe suggests 6 tbsp, however, I ended up using a whole jar (obviously adding to the mini tartlets). I added the filling to the top, and ensured it was spread evenly, and decorated using the flaked almonds - to be honest, I did this by sight rather than the 25g measurement suggested as I like it to be covered in almonds - all personal preference.
In it went to the oven for 35 minutes.

Once cooled slightly in the tin, I removed and cooled further on a cooling tray.

Tasting test.. I took both the mini tartlets and slithers of the main tart to work, and received a resounding success. The bakewell tart was moist, and flavoursome. I experimented and put a couple of slices in the fridge, and my 2 regular tasters felt that it tasted even better, and remained moist.

I will definitely make again, and MAYBE just maybe, might attempt making the pastry!

Sarah's Raspberry and Amaretto Bakewell Tart

Apologies to my fellow QoTs, I am VERY late with my contribution for February! However, here is the my version of a Bakewell Tart. I followed (roughly!) a recipe from The Hairy Bikers which used ground almonds in the pastry for some extra almond goodness! The pastry was easy to make and very good to handle and roll out.

For the almond pastry, blitz all the dry ingredients in a food processor until breadcrumbs  then add the eggs and bring together using the 'pulse' setting of the food processor.

Almond pastry

425g plain flour

250g unsalted butter

100g caster sugar

50g ground almonds

1/2 tsp salt

1 egg

2 egg yolks

Chill in fridge for an hour before rolling out and lining a 23cm loose-bottomed tart tin. Bake blind for 15 mins at 180 C. When the pastry has cooled, spread with the raspberry jam.

Filling

400g ground almonds

175g caster sugar

8 eggs

1/2 tsp almond essence (I added a good slug of Amaretto instead!)

3 tbsp raspberry jam

50g flaked almonds to decorate the top

For the filling, mix everything together, saving the flaked almonds to sprinkle on the top. Bake at 165 C for 25-30 mins. 

This smelled so lovely when it came out the oven, it was a bit difficult to wait until pudding time! Tim really loved it and I will definitely make one again, the pastry was lovely and crisp with no soggy bottom! 

There was so much left that I froze the rest of it and have been defrosting a slice or two at at time. Goes well with custard, or vanilla ice cream.

Jess's Bakewell Tarts

Yummy yummy Bakewell Tarts! One of my absolute faves, and as it turns out.. really easy to make! So.. first of all i have to confess that i used shop bought pastry. Next time im definitely going to make my own pastry but i didnt quite have enough time this time around.

I took my recipe from the Great British Book of Baking. Once i had made one cake,  really how easy and yummy it was, i then went on a bit of a baking rampage and the following night i made another two cakes, and also attempted a batch of mini Bakewells (following the same recipe for both types).

 Firstly, i rolled out the pastry and shaped it around the tin, taking care to remove all air pockets. I then prodded some holes into the bottom of the pastry with a fork, and then spread on a layer of raspberry jam.

I then mixed together butter, sugar, egg, flower, baking powder, ground almonds and almond essence. Then i just dolloped this on top of the jam, spread it around and put it in the over for 30mins. Once it was cooked, i made a lemon icing sugar, and spead it over the top of the tart, then dropped a few flaked almonds on top.. and hey presto!

I used the same method for the mini Bakewells, which tasted good but didnt look quite as impressive as the larger cakes.

I will defo make these again as they were very quick and simple, and tasted great!

Felicity's Bakewell Tart

This is one of my absolute favourites so I couldn't wait to get started!

I used the recipe from The Great British Book of Baking and it was brilliant. I decided not to make the pastry by hand (extra points to anyone who does!) and instead bought sweet shortcrust pastry.

Once I'd rolled the pastry and lined a flan tin, I covered with blackcurrant jam - home-made by mum Pointer, no less!

The filling was straightforward and I beat the butter, sugar, egg, flour, ground almonds and almond essence altogether by hand. I spread it evenly on to the pastry and popped in the oven.

Once cooked I left to cool, then topped with icing sugar and flaked almonds - and voila:

This is, without a doubt, the best thing I have ever made - it was absolutely delicious! Special thanks to my assistant Leanne for her baking/tasting help!

February: Bakewell Tart

For February's theme I've chosen the Bakewell Tart - what better way to celebrate our Derbyshire heritage?!

Historically these beauties come from the small Derbyshire town of Bakewell, right in the heart of the Peak District, dating back to the Tudor times (or possibly even earlier).

There are a few different versions:

• the traditional Bakewell pudding - made with a puff pastry base and a creamy custard topping
• the newer Bakewell tart  - made with sweet shortcrust pastry, raspberry jam and filled with an almond infused sponge-like filling (frangipane) 
• the cherry Bakewell -  individual tarts covered in a layer of fondant and topped with a glacé cherry.

I'll leave that decision up to you!