With spring now officially here it is so nice to be able to think of some more exciting and seasonal bakes! This means lighter puddings and fresh flavours! Things that can be eaten cold and without custard (although hot and smothered in custard is still okay too!)
This week I decided to make a classic Bakewell tart, packed full of my grandma and granddads home-made raspberry jam to give it a little bit of extra zing!
The fists step in making a Bakewell tart is that pastry. I use a standard shortcrust recipe but you can have a look around on-line for so many different versions or a sweet pastry recipe (just be aware that if you opt for a sweet pastry base be aware that you may need to leave it in the fridge to rest overnight or a few hours so plan your time accordingly!)
After you have your pastry base all layered out into your tart dish its time to choose your jam. raspberry is the traditional flavour but if you fancy something different then feel free to experiment!
The final layer to your tart is the frangipan mix. this requires 125g of caster sugar and 125g of butter, mix them up until they are nice and light and fluffy and then add in one egg and 126g of ground almonds! mix all of your ingredients together until you have what looks like a slightly grainy cake mix and spoon into of your jam, smoothing as you go!
Place your tart into the oven at 200 degrees for 30 minutes to an hour, keep and eye on it as you dont want the top to catch and burn!
When your tart is nice and firm and cooked through take it out and leave it to cool down.
The final finishing touch is a little bit of icing and some flaked and toasted almonds, although you can decorate however you like! I went for colourful sprinkles as we were all out of flaked almonds.
Let me know if you give this tart a try and what your favourite spring recipes are!
Thank you for reading :)
Katie xxx
This week I decided to make a classic Bakewell tart, packed full of my grandma and granddads home-made raspberry jam to give it a little bit of extra zing!
The fists step in making a Bakewell tart is that pastry. I use a standard shortcrust recipe but you can have a look around on-line for so many different versions or a sweet pastry recipe (just be aware that if you opt for a sweet pastry base be aware that you may need to leave it in the fridge to rest overnight or a few hours so plan your time accordingly!)
After you have your pastry base all layered out into your tart dish its time to choose your jam. raspberry is the traditional flavour but if you fancy something different then feel free to experiment!
The final layer to your tart is the frangipan mix. this requires 125g of caster sugar and 125g of butter, mix them up until they are nice and light and fluffy and then add in one egg and 126g of ground almonds! mix all of your ingredients together until you have what looks like a slightly grainy cake mix and spoon into of your jam, smoothing as you go!
Place your tart into the oven at 200 degrees for 30 minutes to an hour, keep and eye on it as you dont want the top to catch and burn!
When your tart is nice and firm and cooked through take it out and leave it to cool down.
The final finishing touch is a little bit of icing and some flaked and toasted almonds, although you can decorate however you like! I went for colourful sprinkles as we were all out of flaked almonds.
Let me know if you give this tart a try and what your favourite spring recipes are!
Thank you for reading :)
Katie xxx
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