It was raining on Tuesday evening and Hubby and the bear very kindly gave me a lift to my pilates class. They offered to pick me up an hour later, and to kill time, went to the shops to buy some baby essentials. When we got home, I checked out their loot. In amongst them was rhubarb tart, which lacked any real flavour.
Nothing beats a homemade tart. I set myself the task of making us a Bakewell Tart, something I had bookmarked for a while. I made the base using my go-to pastry recipe. The topping recipe was by Rachel Allen from her book ‘Bake’. I used strawberry jam as that was all we had, though I needed a lot more than prescribed by Rachel. Once baked and cooled, I stuck the tart in the fridge to chill so that the jam would be set.
Next time, I might pre-bake the pastry before adding the filling to see if a slightly crispy base would work with this tart.
It’s raining outside and I’m about to tuck into a slice or two. Time to put the kettle on!
- 125g butter, melted and cooled
- 80g caster sugar
- 1 tsp vanilla extract
- 180g plain flour
- 200g strawberry/raspberry/cherry jam plus a bit extra as required
- 100g butter, melted and cooled
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 100g ground almonds
- 100g semolina
- 100g caster sugar
- a good handful of almond flakes
- Pre-heat the oven at 180 degrees
- Grease and line a 8″x8″x8″ baking tray
- To make the pastry, mix the butter, sugar and vanilla extract in a bowl. Then, add the flour and mix until the dough is formed. Don’t knead. Place the dough in the middle of the baking tray, press down and spread the mixture using the tips of your fingers until all corners are covered with the dough
- Spread the jam on top of the filling and place the baking tray in the fridge to chill
- To make the topping, mix the butter, eggs, vanilla and almond extracts in a small bowl
- In a big bowl, mix the ground almonds, semolina and caster sugar
- Pour the egg and butter mixture into the bigger bowl, use a spatula to combine the wet and dry ingredients
- This is Rachel’s tip – use a spoon and dot the topping onto the jam in the baking tray until you have an even coverage. Do this gently to avoid mixing the jam with the topping
- Sprinkle the almond flakes over the topping
- Place the baking tray in the oven and cook for about 30 to 35 minutes
- Remove the tin from the oven after checking for done-ness (using a toothpick). Leave the Bakewell Tart to cool in the tin for 10 to 15 minutes
- I then left the tin in the fridge for an hour before serving to allow the jam to set