Paul hollywood bakewell tart recipe1/16/2024 ![]() Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Pour the filling mixture over the raspberry jam to fill the pastry case. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.Īdd the beaten eggs and almond essence and mix well. Reduce the oven temperature to 165C/145C Fan/Gas 2. If the pastry base is still a little raw, return to the oven for a minute or two to dry out. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Line the tart tin with the pastry and trim off any excess. (NB: this is a very 'short' pastry and at first will be difficult to handle). Unwrap the chilled pastry and roll out onto a cold, floured work surface. Grease and flour a 23cm/9in loose-bottomed tart tin. Wrap the dough in cling film and chill in the fridge for half an hour. I did that and it wasn’t a good idea so I’d stick with kitchen foil – particularly if the temperature gauge on your oven is in any way suspect.For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.Īdd the eggs and egg yolk one at a time and pulse until a smooth dough is formed. Cover with kitchen foil and fill with rice/ baking beans and blind bake for 15 minutes, remove the baking beans and bake for a further 5 minutes. Note that Paul Hollywood uses food wrap/ cling film to blind bake. My recipe of the week is my bakewell tart from my new book british baking. BBC Food has a great video for this step (no soggy bottoms here!). Press the pastry into the corners of the tin, trim off the edges, prick the centre and pop back in the fridge for 10 minutes. Scoop the pastry up on your rolling pin and roll loosely over the flan tin. Roll out the pastry on a floured surface to a little larger than your tin. Pre-heat the oven to 200C/400F and remove the chilled pastry from the fridge. Tip out onto a clean work surface and bring the mix together into a ball, cover in cling film and refrigerate for at least 30 mins. ![]() ![]() Add the egg yolk and then slowly add the water until the mix starts to come together. Blitz the mix until it resembles fine breadcrumbs. Mary Berry, Paul Hollywood, Delia Smith and any celeb chef will tell you that keeping the pastry mix cool and not overworking it is the key to a good shortcrust. Start by adding the flour and COLD cubes of butter to the bowl. I used my Magimix food processor to make the pastry. Unfortunately my tin has a lip so the finish is somewhat rustic. Ideally one that doesn’t have a lip around the top of the pan so you get a better finish along the edge of the pastry. Grease a 25 cm flan tin with a removable bottom. You could also lattice some pastry over the top or cover with a layer of glace icing in the style of Mr Kipling.įor the shortcrust pastry: 225g plain flour, 140g cold butter, 1 tbsp of caster sugar, pinch of salt, 1 egg yolk and a little water.įor the filling: 85g butter, 85g flour, 85g caster sugar, 2 eggs, 1/2 tsp baking powder, 25g ground almonds, 1/4 tsp almond essence and about 4 heaped dessert spoons of red-fruit jam.įor the glace icing: 100g icing sugar and warm water. However, I love a little glace icing with my Bakewell Tart so I’ve opted to drizzle it with glace icing. In terms of decoration, Granny’s instruction was to “dredge with sugar” once the cake is removed from the oven. I also doubled all the ingredients from Granny’s short-crust recipe, with the exception of the sugar as my plum jam is exceptionally sweet and will make up for the slightly savoury pastry. After making such a lovely plum jam last weekend I decided to use the classic tart recipe but with that yummy plum jam instead. The first is closest to the “classic” Bakewell Tart and the second uses cake crumbs to create the spongey filling and a blackcurrant jam instead of raspberry. ![]() Granny had not one, but two recipes for a Bakewell Tart. ![]() The classic Bakewell Tart consists of a shortcrust pastry base painted with raspberry jam, and topped with a spongey almond filling. The actual history of the Bakewell Pudding, as it originally was, is a little unclear, but it’s safe to say it probably originated in the English town of Bakewell and a nice summary of the history can be found on .uk. The Bakewell Tart is a true British classic, thanks in part I’m sure to the sweet Cherry Bakewell made famous by Mr Kipling. ![]()
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