![]() Drizzle the double cream around the edge of each plate. Place a spoonful of clotted cream on top of each slice. To serve, place one slice of Bakewell tart into the centre of each of 10-12 serving plates. Remove the tart from the oven and set aside to cool slightly before serving. (NB: The filling is cooked through when a skewer inserted into the centre comes out clean.) Return the tart to the oven and continue to cook for 25-30 minutes, or until the filling has risen and is cooked through and the surface is pale golden-brown. Spoon in the almond mixture and smooth the surface with a palette knife.ĭust the top of the tart with icing sugar, then sprinkle over the flaked almonds. When the pastry case has cooled, spread the raspberry jam in an even layer all over the bottom of the tart. Meanwhile, beat the butter and sugar together in a bowl until pale and fluffy.Ĭrack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture.įold in the ground almonds until well combined. Remove from the oven and set aside to cool slightly. Halfway between a pudding and a cake this traditional English tart has close links with the town of Bakewell in Derbyshire. ![]() Remove the greaseproof paper and baking beans or rice, then return the tart case to the oven and bake for a further 8-10 minutes, or until the pastry is crisp and pale golden-brown. Home > Bakewell Tart Bakewell Tart 10 reviews Write a review Serve Bakewell tart with a refreshing cup of afternoon tea or warm, and with custard or cream, at the end of a meal. Place the tart tin onto a baking tray, then bake in the oven for 15 minutes. Line the pastry case with greaseproof paper and fill with baking beans or rice. Roll the sweet shortcrust pastry out onto a lightly dusted work surface to a 0.5cm/¼in thickness.Ĭarefully line a 23cm/9in, deep-sided tart tin with the pastry, pressing the pastry into the edges of the tin. ![]()
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