more favourite puds
There's been a bit of a retro vibe to the puddings I've been making lately.
This time, another favourite, Bakewell Tart ( or pudding, as it is called in the Derbyshire town from which it takes its name)
Recipes abound for this delicious treat, but most agree on a rich shortcrust shell filled with a layer of jam ( usually raspberry) and frangipane topping.
I used the last of my blackcurrant jam and blind-baked the pastry shell first.
For the frangipane topping beat together-
125g butter with
125g caster sugar
until soft,
then add
125g ground almonds
1 beaten egg and 1/2 teasp almond essence.
Mix well and spoon over the jam.
Bake at 200c/180c fan for about 35 minutes until well risen.
Dust with icing sugar and enjoy!
Crunchy, almond-moist and jammy all in one mouthful!
Mmm looks delicious :) looking forward to visiting Bakewell in a couple of weeks time!
ReplyDeletesorry...that comment is from me...not sure why its come up as from you!
ReplyDeleteHa ha!! Looks like I'm complimenting my own baking!
DeleteYour tart looks wonderful. This is one of my favourite traditional British puddings but I don't think I've ever made one. No excuses now! About that bowl, if you like you can drop me a line at debsdustbunny@gmail.com and I will email you more information about those little bowls. Thank you! : DX
DeleteOoo! Scrummy - one of my favourite tarts/puds - enhanced by the lovely photo.
ReplyDeleteYummy! One of my favourite cakes/puds. I especially like the sound of it with blackcurrant jam.
ReplyDeleteIt is impressive. What's the secret of that perfect crust?
ReplyDeleteAaaw! Thank you Colleen. I like a rich pastry for sweet tarts made with butter and egg and a little extra water. I whizz it all in the food processor until just mixed. That way it doesn't get handled too much.
DeleteI must try this. I've been saying that for too long - many thanks for the recipe. Hope it tasted as good as it looks!
ReplyDeleteHello Annjennyg,
ReplyDeleteWe adore ground almonds and would positively love to be eating a slice of your Bakewell Tart right now. We say your tart since anything constructed by us would be completely in edible and simply lead to expense at the dentist for cracked teeth. You will have rightly gathered from this that we are totally hopeless in the kitchen. We do love eating however!
We have found you by a most circuitous route in the Blogosphere but have had fun exploring your posts since we have arrived. We shall return!
Welcome! I'm glad you have enjoyed your visit and look forward to meeting again!
DeleteRetro or not that just looks delicious.
ReplyDeleteWow, no soggy bottom in sight. That looks absolutely amazing. My favourite treat! I use a recipe from the very first GBBO series, which is the only one that has ever worked for me but now I will try yours.
ReplyDelete