My first pie on the blog, as well as the first pastry recipe. As I have mentioned in other posts my Gran baked some of the best cakes and pies. Every Monday there would be a pudding ready and waiting for after dinner. From the gooiest brownies to the yummiest steam sponge pudding I have ever had. This week, however, I wanted to do her Bakewell Tart. A favourite of mine which had a delicious nutty flavour with raspberry jam through the middle. This often would always be fresh out the oven as well with some cream to finish it off- delicious.
This recipe is honestly so easy and so yummy. It’s just knocking a few ingredients together for the filling, nothing too complicated at all. In terms of pastry, it’s completely up to you. I have added the pastry recipe I used if you want to give it a go but, if you’re not feeling too confident get some of the ready-made stuff from the supermarket- but still blind bake to avoid a soggy bottom. I would recommend trying homemade pastry as it really adds to the flavour. I find pastry really hard myself and would be lying if I said I didn’t have to patch up some of my case- oops! But even if this happens, do not panic, patch it up and remember it’s going to put a filling in so no one’s going to be looking at the bottom. The pastry recipe is a standard shortcrust one so if you want to use it for a different filling it works just as well, lemon tart as an example.
Again, fresh out the oven would work best so perhaps make the pastry early in the day or blind bake ready to bake the filling when you plan on serving the tart. The warm with cold cream or custard is gorgeous! As I said it is so easy to make as well it would make a great mid-week pudding or weekend treat. If you want more decoration as well make/buy more pastry roll it out and cut out long rectangular strips. Crisscross these over the top of the filling before putting in the oven to make a lattice. I didn’t have enough so I just sprinkled with flaked almonds and dusted with icing sugar if you have raspberries in the fridge you can put a few of these on the top when the tart has cooled as well.
My pie is still currently baking as I type this up so fingers crossed if I’ve actually managed to do an alright job with the pastry I will try make more pies in the future/pastry orientated bakes. I’d love to try a lemon or millionaire’s tart!
Recipe inspired by my lovely lovely Gran and pastry recipe is Martha Collison.
Pack of Ready Made Shortcrust Pastry
- 200g Plain Flour
- 20g Ground Almonds
- 35f Icing Sugar
- 125g Cold Butter/Margarine
- 1 Egg
- 85g Margarine/Butter
- 85g Caster Sugar
- 57g Ground Almonds
- 57g Self Raising Flour
- 2 Eggs
- Vanilla Essence
- Raspberry Jam
- Flaked Almonds
- Icing Sugar
Making the pastry case:
- Start by making the pastry: In a large bowl mix the flour, ground almonds and icing sugar.
- Cut the margarine into cubes and add to the bowl. Using your fingers rub it into the flour mix until it resembles breadcrumbs.
- Separate the egg and add the egg yolk to the flour with a tablespoon of cold water. Using a knife with a curved edge mix the ingredients together.
- Knead the pastry a little to form a bowl and wrap in cling film- put in the fridge for 30 mins or until you want to blind bake it.
- Once cooled preheat the oven 180 degrees Roll out your pastry to line a 23cm tart tin either on a floured surface or between two sheets of cling film.
- Grease your tin and line it with pastry, don’t worry if bits are hanging off the side leave it like this. Prick the bottom a few times with a fork. Line the pastry with baking paper and weigh it down with either uncooked rice or lentils
- Bake in the oven with the baking paper for 10 mins, then take this off and bake for an extra 5.
-You can make this whilst the pastry is cooling/baking or in advance if you want a warm tart to serve.
- Cream the butter/margarine with the sugar for a couple of minutes using a spoon or an electric hand whisk.
- Add the eggs in one at a time and keep beating.
- Fold in the flour, ground almonds and almond essence.
- Spread the raspberry jam on to the bottom of the pastry base. Then add the filling spreading evenly.
- Top with flaked almonds/pastry lattice
- Bake at 180 degree for 15-20 mins, it should spring back when you touch it/be going brown on the edges/come out clean when you stick a skewer in.
- Take the tart out of the tin and cool on a wire rack and then dust with icing sugar.