Monday, 13 April 2015

Bakewell tart by Lorriane Pascale

Bakewell Tart from Baking Made Easy by (the wonderful) Lorraine Pascale. I take NO CREDIT for this recipe, as it is completely made by Lorraine Pascale. If you want a slightly sweeter tart, then you can add one and a half tablespoons of caster sugar to the pastry and 200g of sugar to the frangipane instead of 1tbsp. (I reduced the sugar massively and it actually worked very very well). You could also make mini ones (which is what I did) and use a twelve hole cupcake tin greased very very well indeed. I will talk you through the different stages to make the mini ones as well as the single large one.

For the pastry:
250g of plain flour
125g cold unsalted butter, cubed
2 egg yolks 
Half a tablespoon of caster or granulated sugar
1-4 tbsp milk (or single cream if you want to make it fancier), if needed.


Put the flour and butter into a large bowl of a food processor and blitz until it resembles breadcrumbs. As the egg yolks and the sugar and mix until thoroughly combined. Squidge the mixture together into a ball and put in the fridge to rest for fifteen to twenty minuRosie

Roll out on a floured surface until it is about the thickness of a pound coin. Cut with medium size round cutter if you are doing the mini version. Place into the greased (lined - for the large) tin (place into the holes of the tin - for the mini) and lay some greaseproof paper over the pastry circle(s), fill with baking beans and blind bake for 15-20 minutes on Gas Mark 4 (180°C). Remove from the oven, take away the baking beans and paper, then put back into the oven for another 3-4 minutes. Finally, remove from the oven and set aside.

For the frangipane (and topping):

200g butter
1tbsp sugar
2 eggs (I had to use the whites from the eggs I used for the pastry)
40g plain flour
200g ground almonds/almond meal
Good quality jam (about 150g)
40g flaked almonds (optional)
White fondant icing (optional)
Red or pink fondant icing (optional)
Rose shaped fondant/sugar paste mould (optional)


Put the butter and sugar into a large bowl and cream together (or blend in a food processor) until light and fluffy. Gradually add the eggs and flour a bit at a time and finally mix in the ground almonds.

Spread some jam over the base(s) of the pastry circle(s) and spoon in the frangipane on top. Sprinkle the flaked almonds on top (if using) and bake in the oven for 30-35 minutes, or until the frangipane has puffed up slightly. Check after fifteen minutes and if the pastry is browning to quickly, cover with foil for the remaining bake. Remove from the oven and leave to cool completely. Top with (a) circle(s)
of fondant icing and moulded red roses.

Thank you for reading,

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