![]() On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Add the flour and pulse until just combined. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Refrigerate until cold, at least 1 hour.įor the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Wrap the dough and flatten it into a 6-inch disc. Put a piece of plastic wrap on the counter and set the dough on it. Gather the dough into a rough ball in the bowl with your hands. It should just hold together when you squeeze it in your hand. ![]() Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. The answer to yesterday's teaser can be found in the comments section of yesterday's post.For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. (I don't think my colleagues will complain about being experimented upon either.) ![]() I am more than happy to play and experiment with this one a few more times before I can share a more solid recipe for this most yummy of scrummy English desserts. Additionally, although Suna's recipe was, indeed, fantastically easy, I think further chilling of Shuna's pastry recipe would have helped out the crust of this particular tart. I also had to bake the tart for about 3 x longer than suggested. In particular I feel that Jamie's frangipane recipe contains a little too much butter. The recipe is not included in this post, because although my tart turned out absolutely deliciously, (as my work colleagues can vouch) I think the measurements can further be improved upon. This was the final piece in the jigsaw puzzle, the perfect excuse to make the very thing I had been toying with making for months. Proof that the Bakewell has long been on my mind might be found in a 5lb bag of ground almonds sitting in my pantry, or a jar of top quality June Taylor strawberry jam sitting on my shelf, just waiting for the opportunity to perform together for an adoring audience.įourthly, although I am not one for making the world's best pastry, I'd read about Shuna's easy to make piecrust on Eggbeater and concluded that her interesting-sounding method looked like a fun one to try out.įifthly and finally, I had spotted the announcement for Sugar High Friday and the subject was Tarts. The last thing I wanted to do on my one precious day off was to have to go trundling round the shops for this, that and the other. Thirdly, despite working crazy hours I seemed to have all the ingredients needed for this particular tart without budging an inch. Secondly, ever since I met Jamie Oliver last year and bought his Jamie's Dinners book, I have been gazing fondly at the Bakewell Tart picture, all the time wishing it was mine. This was an oversight that needed to be sorted out as soon as possible. I suddenly realised I hadn't had any cake on my birthday. The planets aligned themselves and a sequence of events conspired to present an opportunity for me to bake the tart.įirstly some good friends gave me the most beautiful pie dish for my birthday. ![]() Bakewell tart, with a non-sweet pastry base, layer of strawberry jam and frangipane topping is a classic English tart loosely related to the less common but more historically interesting Bakewell Pudding. *Update* June 2006: Read more information and tips on making Jamie Oliver's bakewell Tart in this updated " How to Make Bakewells" post.Ĭlicking on any image at any time, will increase your vision to tart size ratioįor the longest time I have been lusting after a slice of Bakewell tart.
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