Thursday, 21 June 2012

Bakewell Tart with Blueberries

Today's post is another great recipe made by our Mother......keep up the baking MUM!!!

This used to be a family favourite. Thanks to the ABC delicious baking collection it is once again. Of course, as with a lot of things, there have been some changes over time. It must have been a couple of years since I had baked my tart, when I came across this version in the "Delicious baking" book titled Champion bakewell tart. It surely brought back the fond memories. If you like almonds then this is the tart for you. I have actually varied the add ins at times. I am rather fond of berries,........... blueberries and raspberries mostly, and either or both of these may be added. Another variation is a delicious drizzle of lemon icing as a criss-cross pattern over the top when cool...........yum. Then of course, it can be left as the plain almond flavour and this also, is a favourite for some.

1 1/3 cups (200g) plain flour
2 tbs icing sugar
100g chilled unsalted butter, chopped
1 egg lightly beaten

150g unsalted butter, softened
150g caster sugar
3 eggs at room temperature, beaten
150g almond meal
finely grated zest of 1 lemon
1/3 cup (110g) strawberry or raspberry jam
2 tbs flaked almonds
blueberries or raspberries if adding


Sift flour, icing sugar and pinch of salt into bowl. Rub in butter with fingertips until resembles breadcrumbs.

 Add the beaten egg and stir until mixture comes together. Wrap with cling wrap and place in fridge for 1/2 hour.

Preheat oven to 180* Roll pastry out on a lightly floured surface to about 5mm thickness. Line a loose bottomed tart tray with pastry (approx 22 -24cm) Trim excess a little above rim and prick base all over with fork.

 Place baking paper on pastry and fill with rice or baking weights and bake in oven for 15 minutes. Remove from oven and remove baking paper and weights and return to oven for a further 10 minutes or until pastry is dry and golden. Set aside to cool.

For filling, beat butter and sugar together until thick and pale. Add the eggs in 3 batches beating well after each addition.

 Fold in almond meal and lemon zest and then berries if required .

Spread the jam evenly over the base of the pastry case, then spoon over the filling, levelling the surface.
Scatter over the almonds and bake for 30-40 minutes until golden, has risen and is set in the middle.

 Cool for 10 minutes before removing. Cool completely before slicing and serving.  


No comments:

Post a comment