Remove from the heat and carefully pour into a shallow container. Increase the heat and boil for 4 minutes. Add the sugar and bring to the boil over a low heat until the sugar has melted. Add the almonds on top in the last 5 minutes of cooking.Piping bag fitted with small plain nozzleįor the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Level out and bake for 25 minutes until golden and well risen. Spread the compote over the base, and top with the frangipane. Remove the paper and beans and return the pastry to the oven for a couple of minutes until golden. Fold in the dry ingredients and zest and a pinch of salt. To make the frangipane, cream together the butter and sugar until fluffy, then beat in the eggs. Simmer for about 12 minutes until thickened. Meanwhile, make the compote, if using, by putting the berries into a small pan with the sugar and lemon juice and bringing to the boil. Do so, then line with baking paper and weigh down with baking beans or dried pulses. Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Preheat the oven to 190C (170C fan)/gas mark 5. Wrap in clingfilm and chill for at least an hour. Rub this into the flour, then stir in just as much cold water as you need to bring it together into a dough it should not be sticky. To make the pastry, mix the flour and salt in a bowl, and then grate in the cold butter. Makes a 23cm bakewell tart For the pastry: 140g plain flour, plus extra to sprinkle 85g cold butter, plus extra to grease Pinch of salt Ice cold waterįor the frangipane: 110g butter 110g caster sugar 2 eggs 110g ground almonds 25g plain flour ½tsp baking powder Zest of ½ lemonįor the compote (or use 100g low-sugar raspberry jam): 250g raspberries (fresh or frozen) 25-35g caster sugar depending on sweetness of tooth Juice of ½ lemon 25g flaked almonds, to top Photograph: Felicity Cloake for the Guardian Extrasįelicity Cloake's perfect bakewell tart. As a bakewell, I think its moment has passed. It's more like a jam-flavoured treacle tart than anything else.White leaves the almonds out altogether in favour of a custard, made by pouring hot butter into eggs and sugar. Lowinsky doesn't use a frangipane at all: instead she adds a layer of ground almonds on top of the jam, and then tops it with a mixture made from butter, sugar, eggs and breadcrumbs, with a hefty dose of lemon juice. Grapefruit tastes weird here, and orange is too strident, so I'll be going with lemon, to match the juice in my compote. I prefer the slightly more savoury flavour of Vanilli's frangipane, which I attribute to the flour, but, like Bell, I'll be adding a little baking powder to the mixture too, for extra lift.ĭay-Lewis flavours her frangipane with bitter almond extract, which stops it from being too sweet, and Vanilli does the same with citrus zest. Both are pleasingly light and fluffy more so than the denser, moister frangipane in Day-Lewis's recipe, made by whisking hot melted butter into the remaining ingredients, which makes it more of a sophisticated, "just a sliver" dessert option. Photograph: Felicity Cloake for the Guardianīell and Vanilli both make their frangipanes in much the same way as one might make a sponge cake, creaming together butter and sugar, beating in eggs, then folding in dry ingredients (ground almonds for Bell, almonds and flour for Vanilli). Vanilli's do look very pretty indeed though: worth bearing in mind for a picnic, should the weather hold. She and White's source both make tartlets rather than full-sized tarts, which give a rather high pastry to frangipane ratio. I'm opting for a high butter to flour ratio, to ensure optimum crispness.īell, and London baker Lily Vanilli ( whose tarts, according to Vogue, are the "best in town") blind-bake the pastry shell, rather than adding the filling straight to the raw pastry, which also adds crunch. I don't think this, or the ground almonds Bell also adds, are necessary though: I much prefer the savoury plainness of Tamasin Day-Lewis's ordinary shortcrust, which sets off the rich frangipane nicely. Photograph: Felicity Cloake for the Guardianįlorence White's "early 19th-century recipe still used in Derbyshire", taken from her Good Things in England, simply specifies "rich pastry", which I take to mean a shortcrust enriched with egg, as used by Annie Bell in her Baking Bible.
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