Ned’s Bakes No.6: Bakewell Tart


neds-bakes

 

We are all so sad that the Great British Bake Off is coming to an end, what are we going to do with our Wednesday evenings now? Next week we plan to have a baking party to celebrate Ned’s Bakes and the Great British Bake Off, but this week we bring you a gorgeously scrumptious Bakewell Tart recipe from Ned.

This recipe makes a delightful 23cm bakewell tart.

For the pastry:
140g plain flour, plus extra to sprinkle
85g cold butter, plus extra to grease
Pinch Salt
Ice COld Water

For the frangipane:
110g butter
110g caster sugar
2 eggs
110g ground almonds
25g plain flour
1/2 tsp baking powder
Zest of 1/2 lemon

For the compote (or use 100g low-sugar raspberry jam)
250g raspberries (fresh or frozen)
25-35g caster sugar depending on sweetness of tooth – in my case VERY
Juice of 1 lemon
25g flaked almonds, to top

To make the pastry, mix the flour and salt in a bowl and then grate in the cold butter. Rub this into the flour, then stir in just as much cold water as you need to bring it together as a dough; it should not be sticky. Alternatively use a food processor. Wrap in clingfilm and chill for at least an hour. Preheat the oven to 190C

Grease the 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans or dried pulses. Bake for about 15 mins until golden.

Meanwhile, make the compote, if using, by putting the berries into a small pan with the sugar and lemon juice and bring to the boil. Simmer for about 12 minutes until thickened. Allow to cool slightly.

To make the fragipane, cream together the butter and sugar, until fluffy, then beat in the eggs. Fold in the dry ingredients and zest and a pinch of salt.

Remove the paper and beans and return the pastry to the oven for a couple of minutes until all is golden. Spread the compote over the base and top with the frangipane. Level out nicely and then bake for 25 minutes until golden (everything is golden!) and well risen. Add the almonds on top in the last 5 minutes of baking.

Here are some I prepared earlier…… I’m afraid I didn’t actually – Ned baked and proved how yummy this recipe is and what an awesome baker he is!

It was so tasty – trust me I sampled it! So give it a go!!

For our top product pick this week, we have selected one of our new Bake at Home products ,which consists of all the dry ingredients you need to make delicious chocolate brownies, if you are feeling a bit lazy or you are short of time they are great. Check it out now

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