WHAT IS BAKERS SUGAR RECIPES

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THE HAIRY BIKERS' BAKEWELL TART RECIPE - BBC FOOD



The Hairy Bikers' Bakewell tart recipe - BBC Food image

A true British classic pudding, Bakewell tart is best served slightly warm with a dollop of lightly whipped cream.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 1

Number Of Ingredients 13

280g/10oz plain flour, plus extra for dusting
1 small free-range egg, beaten
1 free-range egg yolk
165g/5¾oz unsalted butter
65g/2½oz caster sugar
pinch salt
30g/1oz ground almonds
300g/10½oz ground almonds
130g/4¾oz caster sugar
6 free-range eggs, beaten
splash almond essence
3 tbsp raspberry jam
25g/1oz flaked almonds

Steps:

  • For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
  • Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed.
  • Wrap the dough in cling film and chill in the fridge for half an hour.
  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Grease and flour a 23cm/9in loose-bottomed tart tin.
  • Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).
  • Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
  • Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
  • Reduce the oven temperature to 165C/145C Fan/Gas 2.
  • Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
  • Add the beaten eggs and almond essence and mix well.
  • When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
  • Pour the filling mixture over the raspberry jam to fill the pastry case.
  • Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
  • Remove from the oven and allow to cool. Serve warm or cold.

THE HAIRY BIKERS' BAKEWELL TART RECIPE - BBC FOOD



The Hairy Bikers' Bakewell tart recipe - BBC Food image

A true British classic pudding, Bakewell tart is best served slightly warm with a dollop of lightly whipped cream.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 1

Number Of Ingredients 13

280g/10oz plain flour, plus extra for dusting
1 small free-range egg, beaten
1 free-range egg yolk
165g/5¾oz unsalted butter
65g/2½oz caster sugar
pinch salt
30g/1oz ground almonds
300g/10½oz ground almonds
130g/4¾oz caster sugar
6 free-range eggs, beaten
splash almond essence
3 tbsp raspberry jam
25g/1oz flaked almonds

Steps:

  • For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
  • Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed.
  • Wrap the dough in cling film and chill in the fridge for half an hour.
  • Preheat the oven to 180C/160C Fan/Gas 4.
  • Grease and flour a 23cm/9in loose-bottomed tart tin.
  • Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).
  • Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
  • Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
  • Reduce the oven temperature to 165C/145C Fan/Gas 2.
  • Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
  • Add the beaten eggs and almond essence and mix well.
  • When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
  • Pour the filling mixture over the raspberry jam to fill the pastry case.
  • Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
  • Remove from the oven and allow to cool. Serve warm or cold.

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