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Recipe for family meals :

Bakewell Tart
 

Talyrand This was another recipe request solved by Tallyrand, a traditional UK favourite.

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Ingredients

Sugar / sweet paste:

flour

250

gm
butter (soft)

100

gm
icing sugar

100

gm
eggs (approx)

100

gm
salt sq

Method 1

1. Make a well in centre of the sifted flour
2. Cream the butter, salt and sugar together and then mix in the eggs
3. Put into the well and mix in the flour quickly
4. Knead two or three times until very smooth
5. Roll into a ball and flatten slightly then wrap in cling film
6. Chill for two hours

Method 2

1. Sift flour and icing sugar and make a well
2. Put in the butter and work with the fingertips until very soft
3. Add eggs and mix again
4. Gradually draw in the flour to make a homogenous paste
5. Knead the paste two or three times with the heel of the hand until very smooth
6. Roll into a ball, flatten slightly, wrap in cling film and refrigerate for several hours

Chef's Note:
Mainly used for tarts and tartlets, especially those that are required to be baked blind. This is a light delicate textured pastry due to the icing sugar used (most recipes call for castor sugar).

Ingredients

Frangipane:

butter

100

gm

ground almonds

100

gm

eggs

2

pc

castor sugar

100

gm

flour

10

gm

almond essence
  • Cream the butter and sugar
  • Gradually add the beaten eggs
  • Mix in the almonds and flour lightly

Ingredients

Extras:

raspberry jam

50

gm

apricot jam

50

gm

icing sugar

35

gm

Apricot glaze

  • Place the apricot jam in a saucepan with 50 ml of water
  • Bring to a simmer while stirring together
  • Simmer until a light syrup consistency is obtained (add more water if required)
  • Strain out any pulp etc and use immediately

Water icing

  • Add a little water to the icing sugar; just enough to form a slurry (a runny paste)
  • Use as required immediately

To make the tart

  • Line flan ring with three-quarters of the sugar paste, rest for one hour
  • Pierce the bottom with a fork
  • Spread with jam and then cover with the frangipane
  • Roll out the remaining paste and cut into 1/2 cm strips and arrange criss cross on the frangipane
  • Brush with eggwash
  • Bake at 210ºC for 30 - 40 minutes
  • Brush with an apricot glaze while still hot
  • Brush with a thin water icing when cooled

sq

=

sufficient quantities (to taste)

pc

=

whole one of (piece)

tbs

=

tablespoon

tsp

=

teaspoon

ml

=

millilitres

lt

=

litres

gm

=

grams

kg

=

kilograms

Tallyrand

 
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