The past week has been hard due to practically being in charge in work and thrown right in at the deep end and not having much time to rest at all. By Sunday, my google reader was going beserk because it had so many unread posts on it! I have a few hundred photos to upload off my camera still from various things and also 2 holidays to pack for and soon, a rabbit to look after for my sister! Phew! I am looking forward to going back to Uni if only for the slight rest I shall get.
Anyway, I baked a bakewell tart over a week ago now and still haven't shared the recipe. It was delicious, I plan on baking it again but alas, haven't had the time.
We had it with our sunday dinner, drizzled in warm custard. The weather has been so miserable and cold, we were in need of some nice, warm pudding more suited to winter really. It's quite apt that it was from a cookbook entitled 'Comfort Food' really. The almond flavour was just strong enough and was really lovely with the gooey jam. Yum. I want another piece now.
225g plain flour
75g icing sugar
130g butter, diced
1 egg, beaten
a pinch of salt
For pie filling
A good few tablespoons of strawberry jam
2 eggs, plus 2 egg yolks
115g caster sugar
115g butter, melted
50g ground almonds
A few drops of almond essence
1. Preheat the oven to gas mark 5. To make the pastry, sift together the flour and icing sugar in a bowl. Add the butter and rub together until the mixture looks like breadcrumbs. Add the egg and salt, then mix until it forms a smooth dough.
2. Knead the dough lightly on a floured surface and form a flattish circle, then wrap with clingfilm and chill in the fridge for about 10-15 minutes.
3. Roll out the dough until big enough to fit a 22cm pie dish and then place in the dish, chilling for another 10 minutes.
4. Place some baking parchment over the top of the pastry case and tip in some baking beans. (I used dried white kidney beans for this!). Place in the oven them remove after 10 minutes.
5. Make the filling for the tart. Whisk the eggs, egg yolks and sugar together until the mixture is thick and pale. This should take about 5 minutes with an electric whisk, maybe longer by hand.
6. Gently stir in the melted butter, ground almonds and almond essence into the pie filling. Spread a generous layer of jam on the pie base, then pour the almond filling ontop.
7. Bake for about 30 minutes, until the filling is set and slightly golden. Enjoy warm with custard!