Apricot, Almond and White Chocolate Bakewell Tart

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There are two main different variety’s of the classic Bakewell. the More common Cherry Bakewell also known as a “Bakewell tart” is a tart case filled with frangipane with a top layer of almond flavored fondant and glace cherry. While the less common Gloucester Tart is made using ground rice, raspberry jam and almond essence. In the recipe I have created we will be using a mixture of classics technics used to make this Classic British tarts with a twist.


For Pastry

180g Plain Flour

1/2 Tsp Fine Salt

120g Butter

2 Lrg Free Range Egg Yolk

1 Tbsp Water

Method

In a mixing bowl add Flour, Sugar, Salt and rub the Cold butter in with your fingers till creates a texture similar to fine breadcrumbs.

Add the egg yolk and water and work the mix and bring together into a ball with your hands. Cling film the mix and place in fridge for 30min.

After 3omin remove from the fridge and rollout on a floured surface till the thickness of a £1 coin.

Place pastry over a 20cm fluted tart tin and press into the tins corners. using a sharp knife to trim the sides.

Layer the inside of the pastry case with tin foil and fill either with baking beans or uncooked rice. An place in fridge for another 30min.

Remove and place into a preheated oven at 180°C for 18min . Then remove the rice or baking beads and cook for another 10min at 160°C.

Then while this is cooling you can begin to make your tart filling.

For Fillings

1 Lrg Egg + 2 Egg Yolks

100g Light Brown Sugar

1 Tsp Vanilla Extract

90g Butter

100g Almonds

6tbsp Apricot Jam

50g Flaked Almonds

Methods

Melt the butter

Whisk the egg, Yolk, Sugar and vanilla till it goes pale.. Once pale add the melted butter and ground almond.

leave on the side on 15-20 minutes so the mix can combine.

While this is happening Spread the apricot jam onto the bottom of the cooled tart case.

After the jam in spread pour the almond tart mix onto the top .

Scatter small handful of flaked Almonds onto the top.

Bake at 160°C for 35-40 min till nicely colored.

 

Garnish

150g White Chocolate

100g Cream

Method

Place the cream in a pan and bring nearly to boil. Remove from the heat and add the white chocolate and stir till chocolate has all melted. then using a dessert spoon scatter the chocolate across the top once the cake has cooled and enjoy.

(This can be done with white or dark chocolate depending on personal taste.)

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