I often get asked if I watch the reality cooking shows on TV and really I don’t. I just find they focus more on the drama than the recipes. I miss the old cooking shows where you actually worked through recipes. There is one however that I tend to be most loyal to and that is the Great British Bakeoff. I’ve always been a fan of Mary Berry’s, matter of fact, when I first started this blog, I made her Victoria Cake. So its fitting that after all this time (oh there have been lots of her recipes I’ve made, just not blogged about them as they were more for daily consumption) I blog about one of her favorites. This is 2017 Christmas Treat #10 –Bakewell Tart adapted from Mary Berry’s recipe.
I first got introduced to the Bakewell concept with my 2016 Christmas Cookie #4 – Bakewell Biscotti. Fell in love instantly with that layer of dark sweet jam. I made this in a 9″x9″ dish so right off the bat, I changed something. But that was really the only major change I made. For my purpose, I needed to cut small squares for the Christmas sweet table – just easier for me this way. These can be baked in any size container and I might just make these in mini-muffin tin size for the next bridal shower or engagement party I do. Just watch the baking time if you are going to try this – it will probably take a few minutes less – better check once, then have a dry tart.
This is such a nice treat. I cut mine in 1”x1” squares – just a perfect bite before you try the next one. Almonds, pastry crust, good quality (did I really have to say that?!) jam, the only thing I didn’t do was the sliced almond topping and the icing. Not a big fan of icing so I left it off. This is a wonderful treat so please try it. As always – enjoy!
For the shortcrust pastry:
175g/6oz plain flour
75g/2½oz chilled Churn 84 European Style butter, unsalted
2-3 tbsp cold water
For the filling:
4 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 egg, beaten
½ tsp almond extract
Spray and line with parchment, a 9×9 metal baking dish – leave an overhang to make removal from the pan easier, otherwise, just line the bottom and flip it over gently once cooled
Make the pastry by rubbing the butter and flour together until pea size crumbs form – use your fingers for this. It is a small quantity and it feels good
Add the water 1 tbsp. at a time and mix with a fork until it forms a soft dough
Once the dough forms, press to bring together, then place the dough into the baking dish and spread and compress the dough. This is important as it will give you nice clean edges when you cut the tart
Refrigerate for 30 minutes
After 30 minutes, heat the oven to 400f
Bake for about 15 minutes, remove from the oven and if it has puffed up, press gently to flatten
Warm up the jam in the microwave or small pot – when it becomes fluid, pour and spread it onto the baked surface
Melt the butter in a pan, take off the heat and then stir in the sugar
Add ground almonds, egg and almond extract
Pour and spread onto the jam coated pastry
Bake for about 35 minutes – a toothpick inserted into the center should come out clean
Let cool before lifting or turning out of the pan
Really, what’s not to love about this – enjoy!
