{"id":723,"date":"2020-09-11T10:45:08","date_gmt":"2020-09-11T10:45:08","guid":{"rendered":"https:\/\/westbrookcookers.com\/?p=723"},"modified":"2022-04-03T12:04:47","modified_gmt":"2022-04-03T12:04:47","slug":"bakewell-tart-electrickit-aga","status":"publish","type":"post","link":"https:\/\/westbrookcookers.com\/?p=723","title":{"rendered":"Bakewell tart"},"content":{"rendered":"<p><!--more--><\/p>\n<p>Bakewell Tart Electrickit Aga<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/westbrookcookers.com\/electric-conversions\/\">https:\/\/westbrookcookers.com\/electric-conversions\/<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p><em><strong>To make this tart you will need<\/strong><\/em><br \/>\n2 tbsp really good quality raspberry jam<\/p>\n<p><em>Here is what you need to make the pastry<\/em><\/p>\n<p><em><strong>Sweet shortcrust pastry<\/strong><\/em><br \/>\n30g\/1oz icing sugar<br \/>\n120g\/4oz cold organic butter, cut into small cubes<br \/>\n215g\/7\u00bdoz plain flour<br \/>\n2 medium free-range egg yolks<br \/>\n2 tbsp cold water<\/p>\n<p><em><strong>Secondly &#8211; for the Frangipane filling you will need<\/strong><\/em><br \/>\n75g\/2\u00beoz organic butter<br \/>\n75g\/2\u00beoz caster sugar<br \/>\n75g\/2\u00beoz ground almonds<br \/>\nFinely grated zest of one lemon<br \/>\n1 medium free-range egg, beaten<\/p>\n<p><em><strong>Now to the Topping<\/strong><\/em><br \/>\n200g\/7oz icing sugar<br \/>\n1 tsp almond extract<br \/>\nRed glac\u00e9 cherries to decorate, halved<\/p>\n<p><em><strong>Equipment:<\/strong><\/em><br \/>\n24cm loose-bottomed pastry case<\/p>\n<p><em><strong>This is what you do<\/strong><\/em><br \/>\nFirst 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\u2019s better to use a food<br \/>\nprocessor if you can. The less it\u2019s handled the better. So quickly pulse the dry ingredients together.<br \/>\nFollowing on, add the butter and pulse until the mixture resembles fine breadcrumbs.<br \/>\nThen 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.<br \/>\nTip onto a floured surface and roll to the required diameter. Lightly grease your tin and line it carefully with the pastry.<br \/>\nWrap in cling film and place in the fridge for a bit of a rest<\/p>\n<p><em><strong>Set your ElectricKit oven to 160 degrees<\/strong><\/em><\/p>\n<p>Spread jam evenly over pastry case, leaving a gap of about 1cm from the edge all the way around.<br \/>\nMake 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).<br \/>\nPipe mixture evenly over the jam layer, smoothing out gently with a palette knife.<br \/>\nPlace the tart tin onto the second set of runners down from the top for about 20 &#8211; 30 minutes &#8211; 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.<br \/>\nAllow to cool completely on a wire rack before removing from the tin.<\/p>\n<p><em><strong>Now to make the fondant icing<\/strong><\/em><br \/>\nTo make fondant icing, put icing sugar into a mixing bowl with the almond extract. Stir, adding a little water until you\u00a0 have a thick, smooth fondant.<br \/>\nPour the fondant icing into the tart tin until level and providing a thick covering. Then decorate with cherries and enjoy.<\/p>\n<p><strong>If you feel the need for more one to one tuition, phone 01544 350382 for further details<\/strong><\/p>\n<p>find us on Facebook, twitter and Instagram<\/p>\n","protected":false},"excerpt":{"rendered":"Bakewell Tart Electrickit Aga &nbsp; https:\/\/westbrookcookers.com\/electric-conversions\/ &nbsp; To make this tart you will need 2 tbsp really good quality raspberry","protected":false},"author":2,"featured_media":725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,28,19],"tags":[93,92,209,95,96,94],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bakewell tart | Westbrook Cookers Bakewell Tart, ElectricKit Aga<\/title>\n<meta name=\"description\" content=\"Bakewell Tart Electrickit Aga &nbsp; https:\/\/westbrookcookers.com\/electric-conversions\/ &nbsp; To make this tart you will need 2 tbsp really good quality Bakewell Tart - ElectricKit Aga\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/westbrookcookers.com\/?p=723\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bakewell tart | Westbrook Cookers Bakewell Tart, ElectricKit Aga\" \/>\n<meta property=\"og:description\" content=\"Bakewell Tart Electrickit Aga &nbsp; 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