Monday, 25 February 2013

Bakewell Tart

So! This Friday a friend and I spent a long time in the kitchen. The oven was on for 14 hours. We had a stall at a Market over here and I made lots of sweet things, she made all the savoury stuff. It was a really great experience - we got to learn a lot about having a stall and what sorts of things we need to prepare and take along with us. Logistics and that. We even got business cards printed up! 'Crumbs in Berlin' - so it sort of matches what I have here. Del made quiches and tasty roasted veg topped bread, and I made brownies, gingerbread, carrot cake, cupcakes (vanilla, chai and ganache topped orange drizzle), scones, a delicious honey and orange blossom cake and some bakewell tarts. It went really well and hopefully we can do some more!
Here's the recipe for the bakewell. No real pictures, but I can always make it again!

for the pastry
125g plain flour
75g cold butter, diced
20g vanilla sugar
1 egg yolk
some iced water

for the almond filling
raspberry jam
150g butter, sofened
150g sugar
150g ground almonds
3 eggs, beaten
the zest of one lemon
1/2 tsp almond extract
icing sugar
sugar nibs

- make the pastry. Rub the butter in to the flour. When it resembles breadcrumbs, stir in the sugar then tip in the egg yolk and a tablespoon of water. Mix together with a round ended knife and add more water as needed until a dryish dough is formed. Bring together in to a ball. Knead briefly then wrap up and rest in the fridge for half an hour. 
- preheat the oven to gas 4. Roll out the dough and lay it in a tart tin. Cover with baking paper and fill with baking beans/rice and bake for 12 mins. Take out, remove the insides and bake again for 5.
-whilst that's in the oven, make the delicious filling. Cream together the butter and sugar. Add the eggs gradually and then fold in the almopnds, zest and extract. 
-spread a good layer of jam on to the pastry and then spoon the mix on top, spreading evenly. Bake for around 20 minutes until slightly risen and golden.
Make a simple water icing and drizzle on the top, then sprinkle with sugar nibs for extra crunch!

Mini Bakewell tarts!

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