![]() ![]() Fill this with baking beans or uncooked rice and ‘blind’ bake the pastry for 15 minutes. Get a piece of parchment paper, and place it on top of the pastry. Carefully lift the pastry and press into the bottom and sides of the prepared tin really well. Roll the chilled pastry out onto a lightly floured work surface until it’s about the thickness of 1-2 £1 coins. In this time you can grease and flour a loose-bottomed 23cm/9” tart tin. I tend to wrap the pastry in clingfilm and place it in the fridge for 30 minutes. A little kneading on the lightly floured work surface and you will have a dreamily smooth shortcrust pastry.īecause you have worked the pastry you will need to let it chill again somewhat before using it. Then, you add in the egg yolk and the cold water to bind the pastry – I use my hands again here, along with a spatula, and then eventually after kneading in a bowl you will have a pastry. You just need to add the plain flour, cold and cubed unsalted butter and icing sugar to a bowl and rub together to form bread crumbs. I find the pastry so easy to make by hand so you don’t need to use any machines – and it also means the pastry dough isn’t overworked which is quite nice. There is also a splash of water, but I don’t tend to list that because, well, it’s just water. I use a mixture of unsalted butter, plain flour, icing sugar (because this is sweet shortcrust!), and egg yolk. I like to make my own shortcrust pastry, and it’s so much easier to make than you think. I had one of these on my blog years and years ago but through the years of transferring my blog data over and over it all got a bit blah, so I decided to post a new recipe for this beauty – and it is 100% worth the wait and all the many requests from you guys. Straight away I will admit that when I was younger (and I am talking about when I was about 10 years old) I used to think Bakewell was super icky and disgusting because it wasn’t chocolatey, and I had convinced myself that I hated almonds – needless to say, I was just being an utter fusspot.įor those of you who don’t know… A Bakewell tart is a typically English pudding which consists of a shortcrust pastry case with layers of jam, frangipane, and a topping of flaked almonds – and it is just wonderful. I LOVE the Bakewell flavour, and I have some delicious Bakewell bakes on my blog, but this is just the best. We all love a classic bake right?! Well, today’s new post is 100% one of the most classic bakes you can ever bake or even consume… a Bakewell tart. ![]() Please see my disclosure for more details!* A classic dessert we all know and love – homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart! Drizzle the icing over the cold cake, then scatter with halved cherries and leave to set for 20 minutes before serving.*This post may contain affiliate links. To decorate, mix the lemon juice with the icing sugar to make a smooth, drizzly icing, adding more icing sugar if needed. Leave the cake to cool in the tin for 40 minutes and then transfer to a wire rack to cool completely. Cover the top of the cake loosely with foil for the final 10 minutes if it is browning too much. Finally, scatter over the crumble mixture.īake for 1 to 1½ hours, or until well risen and golden brown. Scatter the remaining cherries and marzipan over the mixture in an even layer. Sift the flour, baking powder, ground almonds and a pinch of salt into the bowl and mix until combined.įold half of the glacé cherries and diced marzipan into the mixture, then spoon into the lined tin and spread level. Gradually add the beaten eggs, scraping down the sides of the bowl and mixing well between each addition. ![]() Add the vanilla paste, almond extract and lemon zest and mix to combine. To make the cake, cream the butter and caster sugar together in a stand mixer for about 4 minutes, or by hand in a bowl using a wooden spoon, until pale and light. For the crumble, combine the melted butter, flour, sugar and flaked almonds and mix well until the mixture starts to clump together. Prepare the crumble before starting to mix the cake. Dry them on a double thickness of kitchen paper, then cut into quarters and dust in 2 teaspoons of plain flour. Wash the glacé cherries in a sieve under hot running water to remove the sticky syrup. Grease a 20cm/8in round springform tin and line the base and sides with baking paper. ![]()
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