Artisan Home Baking by Julian Day

Author:Julian Day
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-01-19T16:00:00+00:00

bakewell slices

If you like Bakewell tart but have only ever eaten the commercially produced variety, you’re in for a treat. No sign here of sickly sweet fondant icing or a neon-bright cherry on top – just a sweet pastry base, good raspberry jam and fragrant frangipane paste topped with almonds. It is excellent as a teatime treat or, served warm with cream, it makes a brilliant dessert.

base

1 quantity Pâte Sablée (page 127)

150 g/⅔ cup raspberry jam

filling

130 g/9 tablespoons salted butter, soft

160 g/¾ cup (caster) sugar

4 eggs

260 g/1¾ cups ground almonds

40 g/⅓ cup flaked/slivered almonds, to decorate

34 x 20 x 3-cm/14 x 8 x 1¼-inch baking pan

baking parchment

baking beans

Makes 12

Preheat the oven to 170˚C (325˚F) Gas 3. Remove the Pâte Sablée from the refrigerator and allow to rest at room temperature for 15 minutes before using.

On a lightly floured work surface, carefully roll out the Pâte Sablée until about 5 mm/¼ inch thick and use it to line the baking pan. The pastry is fragile to handle but any gaps can be repaired using surplus pastry. Gently press along the sides and into the corners and trim off the excess pastry with a sharp knife. Prick the base in a few places with a fork and line the tart case with a sheet of baking parchment. Fill the tart case with baking beans and blind bake in the preheated oven for 15–20 minutes. Remove from the oven and set aside to cool. Leave the oven on.

Spread the raspberry jam evenly over the cooled pastry base.

To make the filling, cream together the butter and sugar in a large bowl until pale and fluffy. Add the eggs one at a time, beating after each addition. Add the ground almonds and whisk thoroughly.

Spoon the filling over the jam base and spread to the sides of the pan. Sprinkle the flaked/slivered almonds over the top and bake in the hot oven for 30–35 minutes or until the filling is golden on top and feels firm in the middle. Remove from the oven and allow to cool before cutting into 12 slices.

The slices will keep for 5–7 days in an airtight container.

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