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.

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

Filling
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

Directions


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.  

Enjoy!

Strawberry brioche pudding

I remember a certain someone but-not-mentioning-any-names-not-even-my-partner-in-crime-Betty (whoops, did I just say her name?) was only days away from her little bun being fully baked in her own little oven and me being me (wonderful, charming, good looking of course and just so kind hearted - and so modest!) decided to make B and Mr B something delightful and downright delicious so B could rest her swollen tired feet. Strawberries were in their prime at this particular time and I found the perfect dessert in one of my Donna Hay mags (Issue 60 Dec/Jan 2012 page 104).

I personally have never been a huge fan of bread and butter puddings but growing up with parents that would make them and also the original grandma rice puddings I decided I needed to see what all the fuss was actually about and I do like a good custard.

I headed to B's place early in the morning as I had decided to make this at her house and use her kitchen so she didn't have to worry about leaving her little nest (plus I didn't like the idea of boiling my kettle and using my towels incase I had to play mid-wife!). I set about invading her kitchen and I'm sure she will be the first to tell the whole wide world what a tidy chef I am (right B? Right???).

This strawberry brioche bread and butter pudding was easy to make and looked so beautiful with the bright colour of the strawberries. It must have passed the taste test because instead of offering the head chef a small morsal she whisked me out of her house so she could have her afternoon siesta and no sooner had I turned the corner I had a message on my phone telling me she had sampled some pudding (and couldn't stop sampling it - can't blame a hungry pregnant lady I guess!). I received the thumbs up from Mr B also but I neglected to tell my Mr M what I had made as he would have felt like he missed out!

You will need:
2 cups milk (500ml)
2 1/2 cups (625ml) single (pouring) cream - yes I know not great for the thighs!
8 egg yolks
1/2 cup (110g) caster sugar
2 teaspoons vanilla extract
200g brioche loaf, sliced (I could only find one with choc chips so I used that)
1/4 cup (40g) currants
750g strawberries, hulled and halved
1/4 cup (55g) raw sugar

Preheat oven to 200 degrees (400F). Place the milk and cream in a saucepan over medium heat and cook until just boiling. Remove from the heat and set aside. Place the egg yolks, sugar and vanilla in a bowl and whisk to combine. Gradually whisk the warm milk mixture into the egg mixture to combine.

Arrange the brioche slices in the base of a lightly greased 8 cup-capacity (2litre) baking dish. Pour the custard over the brioche and top with the currants and strawberries.

Sprinkle with the sugar and bake for 20-25 minutes or until golden. Serves 6.

I'm sure Betty (and Baby B) enjoyed every last spoonful! x