![]() ![]() Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Spoon the pink icing into a small piping bag fitted with a small plain nozzle. Put the plain flour and 50g of caster sugar in a mixing bowl. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. This recipe combines the classic flavours of almonds and raspberry jam for a trendy spin on a traditional Bakewell tart, with rectangular slices perfect for sharing Preheat the oven to 165☌ (fan). Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Remove from the oven and leave to cool completely in the tin.įor the icing, sift the icing sugar into a bowl. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Spoon the mixture into the pastry case and smooth the surface using a palette knife. Add the ground almonds, egg and almond extract and mix together. Set aside to cool a little before adding the filling.įor the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.Ĭream the butter and sugar together until pale and fluffy. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Add the egg and 2 tablespoons cold water, mixing to form soft dough. Leave to cool and set.įor the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Remove from the heat and carefully pour into a shallow container. Increase the heat and boil for 4 minutes. Cooking time 30 mins to 1 hour Serves Serves 8 Dietary Ingredients For the shortcrust pastry 175g/6oz plain flour 75g/2oz chilled butter 23 tbsp cold water For the filling 1 tbsp raspberry jam. Add the sugar and bring to the boil over a low heat until the sugar has melted. Serve the Bakewell tart with clotted cream or vanilla ice cream.For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. ![]() Top off with flaked almonds then bake for about 30 min or until the filling is baked through and the almonds are golden. On top of the jam pour on the almondy, eggy filling. When cool spread a generous layer of raspberry jam onto the pastry base.If the base is still a little raw in the centre pop it back in the oven for a few min to to dry out. ![]()
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