Monday, 30 April 2012

Baking for my man.



I am still trying to maintain my healthy eating habits, my only problem is that baking is not conducive to losing weight. Not baking is just not an option, so I have a new plan; I will only bake things I don't like, this way I can enjoy baking without putting on weight. I'm sure there are people reading this thinking where is your willpower woman?! Well when it comes to cake, I have none! If cake comes through my door it has to be at least sampled and even the good intentions of "I'll just have a small piece" go out the window once that cake has passed my lips. Anyway back to new baking regime. When discussing my new plan with  Mr Vander-Cave, he reminded me that he is very partial to Bakewell tart. I have never made one before because I dislike the taste of  almonds. Perfect, Bakewell tart fitted the rules of the new scheme.

I dug out all my oldest cookery books looking for a Bakewell tart recipe, which surprisingly, was not present in any of them. Of course good old Google came up trumps and I found a nice recipe on the good food network website.

The recipe was really easy and quick to put together. I used my own pastry recipe for the tart case but the only downside to this was that I ended up having some leftover pastry which I couldn't waste so I used it up for some jam and lemon curd tarts(which I love). Oh well the "D" word will start again tomorrow!

Bakewell tart


For the pastry case:

50g butter chilled
50g Trex or lard
200g plain flour
Enough chilled water to bring the pastry together

For the filling:
170g strawberry or raspberry jam
110g unsalted butter
110g vanilla sugar
110g ground almonds
3 eggs, plus one additional egg yolk
1 tsp almond extract
2 handfuls of blanched flaked almonds


Place the flour in a large bowl and rub in the Trex and butter until fine bread crumbs are formed. Add enough chilled water to bring the mixture together until a smooth pastry is formed.

If you have a food processor then put the ingredients in the mixer with the blade attachment and process until breadcrumb stage. Pour in chilled water with the processor still running and continue to process until the pastry comes together.

Roll the pastry out to line a 23cm tart tin and chill for 30 minutes, or until required.

Preheat the oven to 200C/Gas 6. If you are using a fan oven you may need to reduce the temperature to 190c.

 Spread a layer of jam generously over the tart base.

 Melt the butter and continue to heat until it smells nutty.

 Whisk together the sugar, ground almonds, egg yolks, egg whites and almond extract.

 Pour in the hot butter and whisk until smooth.

 Spoon the mixture over the jam.

Transfer the tart to the oven and bake for about 30 minutes, until lightly browned and just set, scattering the flaked almonds over the tart after 25 minutes so that they get a chance to brown slightly.

Remove from the oven and leave to cool for about 20 minutes.





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