Baking, Desserts, recipes

Bakewell tart

Bakewell Tart

Bakewell Tart Electrickit Aga


To make this tart you will need
2 tbsp really good quality raspberry jam

Here is what you need to make the pastry

Sweet shortcrust pastry
30g/1oz icing sugar
120g/4oz cold organic butter, cut into small cubes
215g/7½oz plain flour
2 medium free-range egg yolks
2 tbsp cold water

Secondly – for the Frangipane filling you will need
75g/2¾oz organic butter
75g/2¾oz caster sugar
75g/2¾oz ground almonds
Finely grated zest of one lemon
1 medium free-range egg, beaten

Now to the Topping
200g/7oz icing sugar
1 tsp almond extract
Red glacé cherries to decorate, halved

24cm loose-bottomed pastry case

This is what you do
First up, make the pastry for the case. I normally make mine the traditional way, by rubbing the butter into the dry ingredients with my fingers, but for this pastry I feel it’s better to use a food
processor if you can. The less it’s handled the better. So quickly pulse the dry ingredients together.
Following on, add the butter and pulse until the mixture resembles fine breadcrumbs.
Then you need to add the egg and water and either tip into a bowl and work together by hand or pulse again until it comes together into a smooth pastry ball.
Tip onto a floured surface and roll to the required diameter. Lightly grease your tin and line it carefully with the pastry.
Wrap in cling film and place in the fridge for a bit of a rest

Set your ElectricKit oven to 160 degrees

Spread jam evenly over pastry case, leaving a gap of about 1cm from the edge all the way around.
Make your frangipane filling by creaming together the butter and sugar until pale and fluffy. Fold in the remaining ingredients and place the mixture into a piping bag with a large 12mm nozzle (or no nozzle at all).
Pipe mixture evenly over the jam layer, smoothing out gently with a palette knife.
Place the tart tin onto the second set of runners down from the top for about 20 – 30 minutes – keep checking, and if it is cooking too quickly, place the cold plain shelf beneath your bake for the final 10 minutes. The filling should be golden and firm to the touch.
Allow to cool completely on a wire rack before removing from the tin.

Now to make the fondant icing
To make fondant icing, put icing sugar into a mixing bowl with the almond extract. Stir, adding a little water until you  have a thick, smooth fondant.
Pour the fondant icing into the tart tin until level and providing a thick covering. Then decorate with cherries and enjoy.

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