BAKEWELL TART – MARKET STYLE
Ingredients
For the Pastry
150g plain flour (see tip below)
pinch of salt
80g butter, cubed or an equal mix of butter and lard
2-3 tbsp cold water
For the Filling
2 Tbsp raspberry jam
150g butter
3/4 cup/ 150g caster sugar
3 medium eggs plus 1 yolk, beaten
1 ½ cups 150g ground walnuts
Zest of 1 medium orange
2 Tbsp lightly crushed fresh walnuts
1 egg white, lightly beaten
150g plain flour (see tip below)
pinch of salt
80g butter, cubed or an equal mix of butter and lard
2-3 tbsp cold water
For the Filling
2 Tbsp raspberry jam
150g butter
3/4 cup/ 150g caster sugar
3 medium eggs plus 1 yolk, beaten
1 ½ cups 150g ground walnuts
Zest of 1 medium orange
2 Tbsp lightly crushed fresh walnuts
1 egg white, lightly beaten
Method
Preheat the oven 170C
Pastry - Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes. Tart - Roll out the pastry on a lightly floured board to 5mm thick. Grease and then line a 20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool. Filling- Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground walnuts and orange zest.
Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 20 minutes. Sprinkle the lightly crushed walnuts on to the surface and bake for a further 20 minutes or until golden and set.
Leave to cool and serve with cream.
Pastry - Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes, up to 30 minutes. Tart - Roll out the pastry on a lightly floured board to 5mm thick. Grease and then line a 20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool. Filling- Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground walnuts and orange zest.
Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 20 minutes. Sprinkle the lightly crushed walnuts on to the surface and bake for a further 20 minutes or until golden and set.
Leave to cool and serve with cream.
Comments
This is my version of the fabulous Bakewell tart – not much has changed except I am using Butlers wonderful raspberry jam and freshly ground walnuts from the Nut Company and if you want you can even use shop bought pastry (I won’t tell).Serves 8 (20cm round tart tin) or the tart can also be made as individual portions. Use a 12-hole muffin tin instead of a tart tin and follow the methods as above.
Thanks to Butlers Berry Farm for supplying the jam for this demonstration.
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