Creative concept by Lou Fay.įor more recipes, view our online column, Bakeproof: Best of British baking. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. This tart will keep in an airtight container at room temperature for up to 2 days.Īnneka's mission is to connect home cooks with the magic of baking, and through this, with those they love.Alternatively cool in the tin and serve at room temperature. Place 1 tsp of strawberry jam in the bottom of each tart. Cool in the tin for 10 minutes before removing, dusting with icing sugar and serving warm. Mix the condensed milk, ground almonds, almond extract and egg together in a mixing bowl until smooth. Spread the mixture evenly over the jam in the tart case.īake in preheated oven for 40-45 minutes or until golden brown and a skewer inserted into the centre comes out clean. Combine the almond meal and flour, add to the butter mixture and beat on lowest possible speed until just combined. Add the eggs one at a time, beating well after each addition. Use an electric mixer to beat the butter, sugar and almond essence or lemon zest until pale and creamy. Reduce the oven temperature to 160✬ (140✬ fan-forced). Spread the jam evenly over the base of the tart case and set aside. Return to the oven and bake for a further 15-20 minutes or until cooked through and lightly golden. Remove the pastry case from oven and use the paper or foil to lift the weights out of the case. Line the pastry case with baking paper or foil and fill with pastry weights, dried beans or raw rice, making sure they press into the corners and they fill the case. Prick the pastry base with a fork about 12 times. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry. Then, working around the tin, press the pastry into the side using your thumb or finger. Use your fingertips to press it gently into the corners without stretching it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Place it over an ungreased round 23 cm (base measurement) tart tin with a removable base and then unroll the pastry being careful not to stretch it. Carefully drape the pastry loosely around the rolling pin. Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3 mm thick. A Bakewell tart is an English confection that is made up of a shortcrust pastry casing topped with a layer of jam and frangipane mix., The topping can be of flaked almonds or a soft Fondant icing.
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