Make it easy - I pkt ready roll shortcrust pastry
Make it from scratch:
150g plain white flour
50g SR flour
60g ground almonds
100g soft margarine
100g soft light brown sugar
150g Raspberry jam
30g flaked almonds
100g icing sugar
Squirt of lemon juice
Prep to Cook: Mixing bowl, measuring jug, basin, teaspoon, knife, rolling pin, cutter, food processor, spatula
Select a 12 hollow bun tray either square hollows or round hollows
Prep: 1. Prep the pastry layer:
Either make up the pastry – rub the butter in the plain flour
Add water to create the pastry dough. Chill the pastry
Sprinkle the table top with a little flour
Roll out the pastry to make an oblong bigger than A4 paper size
Mark out 12 squares if you have a square bun tray tin with 12 hollows
Cut out 12 circles if you are using a round hollow bun tray
You should not need to grease the tins as the pastry has fat in it and self-greases!
2. Prep the jam layer:
Mix the jam with a knife to make it soft and spreadable
Using two teaspoons take a small amount on one teaspoon and push it off into the pastry with the other. Spread the jam a little but keep it neatly in the bottom of the pastry
3. Prep the almond topping:
In a food processor combine the soft margarine and the sugar for about 10 seconds
Add the two eggs and process for a further 30 seconds
Add the SR flour and the ground almonds and process for 10 seconds until smooth
Spoon 1 teaspoon of the mixture onto the jam in each of the pastry cases.
You do not need to spread it out as the cake mixture will spread one in the oven
4. Prep to cook:
Cook for 7 minutes in the pre-heated oven and then remove and sprinkle over the flaked almonds – otherwise they tend to brown and burn
Continue cooking for a further 15 – 20 minutes
5. Prepare the icing:
Mix a cup of icing with two teaspoons of boiled water and a squirt of lemon juice
Beat it well until the icing is smooth and fairly runny
Tip into a polythene bag and lay it on the worktop and push into one corner
Snip the tiniest corner from the polythene bag then pick it up and quickly squirt the tops
The icing will run through the nuts
Allow the icing to set
A classic Bakewell tart, or individual tarts are hard to beat. They can be eaten cold, or served warm with a vanilla custard or ice-cream.
This appears to be a complex recipe because of all the various stages, but the end result is well worth it. This recipe will freeze, but remember to leave it free from the icing. After thawing and warming the tart add the finishing touch of icing and serve. The tart supplies plenty of energy and some calcium from the nuts.
Cooks Know How: You will deal with quite a number of stages and show skills in all of them in this recipe. You will have to make decisions whether you buy the pastry or make the pastry. One will save you time and effort the other will increase your confidence and ability as a cook. You will notice how the layers of the tart add colours, flavours and the topping finishes it all off beautifully. You will develop your decorating skills and if you pull off a good bakewell style tart you can attempt anything. You should feel proud of yourself making this recipe.
This recipe can be made into one large tart in a 22 cm flan tin. You can of course change some of the ingredients to give it a shake up, try lemon curd or apricot jam. Small changes, big results!