Bakewell Tart RecipeOrigin: Britain Period: Traditional |
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This is a classic British tart that can either be made in as small individual tarts or as a large pie, as here. Ingredients:
For the Pastry: 
Bakewell Tart Preparation:Method:Mix the flour and sugar in a bowl. Add the butter and rub with your fingers until the mixture resembles fine breadcrubms. Stir-in the egg with a fork and add a little milk, if needed, until the mixture comes together as a dough. Tip the dough onto a floured surface then knead until smooth and elastic. Roll out until large enough to line a 26cm tart tin (with a little overhang). Use the pastry to cover the base of the tin then transfer to a refrigerator and chill for 1 hour. When the time is up line the base of the tart case with greaseproof paper and weigh down with baking beans. Transfer to an oven pre-heated to 200°C and blind bake for about 15 minutes. Take out of the oven, remove the beans and greaseproof paper and brush the surface of the pastry with the egg and milk glaze. Return to the oven and bake for about 5 minutes further, or until the pastry is golden brown. Remove the pastry shell from the oven and turn the temperature down to 180°C. Now prepare the filling. Beat together the butter and sugar until light and fluffy then mix in the ground almonds until thoroughly combined. At this point add the eggs one a at a time, mixing well after this addition (if the mixture does begin to split at any point add a little more flour until it comes together again). Once all the eggs are combined into the mixture add the lemon zest and the flour. Beat to mix thoroughly. Spread a decent layer of the black cherry jam on the base (but leave a 2cm gap at the edges) of the pie dish. Spoon the filling mixture into the pastry case and spread evenly. Sprinkle flaked almonds over the top then place in the oven and bake for about 20 minutes, or until the filling is baked and golden brown. Take out of the oven, allow to cool completely in the tin then serve in slices. |
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