recipe
May
15
2009

Friday Baking with NotQuiteJuneCleaver Week Three

I suppose this really really fun challenge we are doing will pick up as we go along. I have to say I am a teensy bit disappointed in the number of participants but its still new and hopefully we will have more entries soon!  Personally, I am going to keep trudging forward and welcoming the change to seek out new recipes to try and share.  Week Three’s recipe is a salute to England.  I place whose cuisine is much maligned at times and unjustly so, in my opinion. Meet your new goodie:  The Bakewell Tart!

There are as many variations of the famous (in the UK ;) ) tarts as there are folks who bake them!  I was first introduced when I spent a few days in England last October.  On my train ride from Norwich to London, when the service cart passed my seat, I spied this little tart that looked very yummy.  And so it was.  I realized about half way thru it contained almonds (allergy alert!) but I kept eating it anyway.  You know just about anything with almond flavoring is delish, so I just told myself it was flavoring and not the actual almonds!  And I lived, as you see. I understand after (too) much time spent reading about these little lovelies,  I didnt actually eat a Bakewell Tart or pudding as they are also called, since I didn’t eat it in Bakewell, a small market town in Derbyshire.  But it was tasty nonetheless.  Yep, some things we would never call a pudding are called just that across the pond.  Husband and I were discussing what he eats while at work.  They have an English cook on the rig and he makes and serves many things Husband is unfamiliar with.  Like Yorkshire Pudding.  Which we in no way would ever consider a pudding.  A popover maybe.  A biscuit?  A roll?  But pudding…nope. Oh! A future challenge maybe?

Several times since then, I have seen them in British food magazines (which I am obsessed with) and have thought I must try to make them.  As I started looking for a recipe, low and behold, they are IN THE NEWS!  Last month at the G20 summit in London, Jamie Oliver (cutie patootie and  Britain’s own Naked Chef, in case you live under a rock and don’t know who he is!) cooked THE meal served at 10 Downing Street for the dignitaries. Jamie is all about using fresh local foods but also wanted to bring notice to all corners of the UK.

On the menu was organic farmed salmon from Shetland, Scotland,  lamb from north Wales with foraged wild St George mushrooms and mint sauce and dessert was hot Bakewell Tart with custard made with free-range eggs from Prince Charles’s Duchy of Cornwall farms (which I will visit one day I hope).

tart-bakewell
(this of course is not a tart I have made, I will post our pictures later in the week)

WOW, I simply had to try them now! If they were good enough for that dinner…well they would be a treat for us!

As I was doing some recipe research, I found that some glaze the tarts, some don’t.  I am glazing mine!  So if you want to search out a version you would like better than this one, by all means, do so!  But same rules apply…you have to make it and blog it!

Without further ado, I give you The Bakewell Tart:

Bakewell Tarts

Pastry:

2 cups all purpose flour
6 ounces Unsalted butter, soft
1 Egg yolk
2 teaspoons caster sugar
Cold water as required – only a couple of teaspoons probably

Filling:

4 ounces Unsalted butter
4 ounces Caster sugar
2 Eggs
2 ounces ground almonds (you can do this in a coffee grinder – clean of course! or food processor)
2 ounces Self Raising flour
1 teaspoon Almond extract
Strawberry jam

Icing:

2 cups Confectioners Sugar
1-2 tablespoons water or whatever you need to make a glaze
Glacé cherries (half for each tart)

Rub the butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and sugar and mix with a knife (it’s more effective than a spoon). Add enough water to bring the dough together – you’re aiming for firm but not hard. I always use my hands to do this as it gives you better control. If you’ve added too much water and the dough is sticky, don’t panic – just add a little more flour. Wrap the pastry in plastic wrap or waxed paper and refrigerate for at least 15 minutes no more than 30.

Preheat oven to 400°F grease 12-14 individual pie tins or use a couple of muffin tins (12 muffin size) – Roll out the pastry using as little flour as possible.  Using a cutter slightly bigger than the diameter of your  tin, cut out circles. You will have to re-roll the pastry to get enough but it’s very good natured and will re-roll several times.  Line the greased tins with the pastry circles, crimping the edge as you would for a pie and spoon some jam (about a teaspoon) onto each pastry.  Now make the almond filling. Beat the butter and sugar until pale and fluffy.  Beat in the eggs one at a time, and after each egg, add half of the ground almonds. The mix will curdle but don’ panic – as soon as you add the flour it will correct itself.  Add the flour and almond extract and stir well. You can just mix it – there’s no need to fold or be careful.
Spoon this mix into each pastry and bake for 20 minutes. Remove from the oven and leave to cool completely before removing from the tin. This is because the pastry is fragile when fresh from the oven and firms as it cools.  Mix together the Confectioners sugar and water until smooth and glossy – adjust the measurements as required to get the right thickness for a glaze. You’re aiming for thick but still runny, opaque and glossy.  Spoon onto the top of each cooled tart. Before fully set, add half a glacé cherry on top – LOVELY to behold, LOVLIER to eat!

Happy Baking Everyone!

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I guess I am a bit confused Susan. When do we have to have this baked and posted about? Thanks! (I love Bakewell tart!)

I’m not so much confused by the directions of this “event” as I am time challenged. Although I am a bit confused on the event “rules” too. I thought it was because I missed something in a quick reading.

Could you please refresh our feeble minds? Thanks Susan!

These look yummy. I plan to give ‘em a whirl :)

Becky

I hope I got it cleared up! I put up a page specifically for this event. Check out the tabs at the top of the blog. If I still don’t have it mapped out let me know. Just because something makes complete sense to me doesnt mean a thing!!!

Oh and THANK YOU for your patience! And your participation!

Oh, yum. I love Bakewell tarts. :) My package came today! Thank you so much. I think that maybe the snaps are to gather the apron up for holding things in it, like produce from the garden maybe? They are in a funny place, aren’t they? Whatever they are for, the apron is darling, the little recipe book sweet and full of yummy, vintage treats and the yo-yos will go into my collection. Maybe one day I will have time to make something with all of them. Ha! Thank you again, Susan. You’re the best.

[...] Baking Everyone! How about giving Week Three’s recipe a whirl?  Come on, you know you want [...]