BKH suddenly decided one day he wants a Bakewell Tart, and it must happen within 24 hours. So he baked a Bakewell Tart.
I am not sure if it is a mostly English thing? From what I have seen, there seems to be two types of bakewell. One as the one pictured, topped with an icing and quite thin, and another that has a more cakey appearance. This particular variety, is a tart lined with raspberry jam, topped with frangipane (sort of an almond filling) and then a layer of thick icing, or flaked almonds.
Unlike me, BKH is going to do a thing that I have never done, and perhaps never will: make a proper pie pastry that you have to roll out. He is meticulous so it works well for him.
If you ever try to do a traditional tart dough, just need to make sure you work the dough just enough it holds together, but not too much it becomes too tough. Ya, strike a balance somehow. Also, make sure you roll it out evenly so the dough would be the same thickness all over. No biggie. Easy peasy.
The thing that would cause me most anxiety is that when you transfer your dough from the counter top to your pie tin. I have seen people roll the dough up on their rolling pin, then move it over to the tin and unroll it back gently. After that, you shape the dough to the tin making sure there are no empty space between the dough to the tin so it’d bake properly. I have also seen people use a rolling pin and roll on the edges of the tin to cut off any excess pastry. I’d say you should keep the excess for now because the pastry might shrink. Then you’d be missing some height for your fillings.
A roll out tart dough also would require blind baking. I have tried sticking a fork into the pastry all over to prevent the surface from bubbling but the result hasn’t been consistent. So if you have spent all these time making the dough, let’t not waste those hard work. Blind bake it. You can use those specialized ceramic beads, or dried beans. Or in our case, rice. All you want is something to weight down the pastry whilst it bakes, the beans and rice are all edible after so don’t worry.
We didn’t make our own jam but I’d highly recommend you either do that and ajust for sweetness, or buy a jam that is a bit less sweet to help balance out the flavour of the frangipane and icing. Even if I have been led to believe that this is a pie that is meant to be sweet. BKH isn’t open to messing around with the recipe, so this was a bit too sweet for my taste, it is good with a cuppa though, maybe that’s why. It is all meant to be eaten with cup of something.
Mary Berry’s Bakewell Tart: (this was one of Bake Off Series 7’s technical challenge!)
Makes one 23cm/9″ Tart/Pie
For the Jam:
1. To make the jam, put the raspberries in a small saucepan and crush them. Add the sugar and bring to a boil over a low heat until sugar has melted. Turn the heat up and cook for a few more minutes until it has thickened, then remove from heat and leave it to cool and set.
For the Sweet Shortcrust Pastry
225g All Purpose Flour, plus extra for dusting
150g Butter, cold and cubed
25g Icing Sugar
1 Egg, beaten
2 Tbsp Water
1. In a bowl, tip in the flour and butter. Gently rub the cold butter into the flour until it resembles breadcrumbs. Mix in the sugar, then egg and then water to combine into a dough.
2. Flour your surface and rolling pin. Lay the dough out flat and roll the pastry out to about 5mm. If the pastry shrink back after you roll it, leave it for a minute or so, then try again. Once it is rolled out, carefully drape the pastry over a rolling pin and transfer it into the tin.
3. Carefully push the pastry into the tin so it fits without gaps. Trim away the excess but leave about an inch extra in case of shrinkage. Put the pastry into the fridge to chill for about 30 minutes.
4. Set your oven to 200°c/392°f. Line the tin with pastry with some parchment paper, put your baking beads/dry beans/rice into the parchment and bake the pastry for around 15 minutes. Remove the paper and beads/beans/rice and let it bake for another 5 minutes. It should look pale, it’s okay! Set aside to cool whilst you prepare the filling.
For the filling:
150g Butter, softened
150g Ground Almonds
1 Egg, beaten
1 Tsp Almond Extract
1. Cream butter and sugar with a mixer until the mixture is pale and fluffy. Then add the ground almonds, egg and almond extra into the butter mix.
2. Once your pastry case has cooled enough, spoon the raspberry jam and spread it on the bottom of the pastry. Try to smooth it out but it doesn’t need to be be perfect.
3. Scoop the fillings out and fill the pastry case. Use a palette knife if you need to smooth out the top.
4. Set the oven to 180°c/356°f. Bake the tart for about 25-35 minutes, until the top turn golden brown. Also you can skewer in the centre and it should come out clean. **make sure you set the tart tin on a baking sheet esp if it is a two piece tin with a removable bottom!!!**
5. Once baked, remove from oven and leave to cool in the tin. You may trim the excess pastry with a knife once it is all cool enough to handle.
For the Icing (oh so many component)
300g Icing Sugar
1Tsp Almond Extract
Pink food colouring
1. In a bowl, combine icing sugar, almond extract and around 3 Tbsp of water and make a thick icing. Keep stirring until it is all smooth.
2. Separate out about 3Tbsp of your icing into a a different bowl. Add in some pink food colouring until you get sorta a nice dark pink. Ours is a bit too light, you are arming for a sorta raspberry colour but sorta… pinker.
3. Once the tart has completely cooled. Spread the white icing all over the surface of the tart. Since the icing is quite thick be very gentle! Put the pink icing in a piping bag, use your smallest tip or just cut a hole on the bag, pipe horizontal lines across the surface. Then use a toothpick or a skewer or a chopstick and gently drag across the pink lines to create a feather effect. This icing doesn’t really set but you should still do it as soon as the icing is ready as it does sorta… turn a bit more solid with time.
4. Slice and serve!