Chicken & Egg Issue 11 - page 55

Blackberry & hazelnut
Bakewell tart
Makes one 23cm tart or 22-24 mini tarts
Shortcrust pastry:
170g
plain flour
85g
butter
2 – 3
tbsp very cold water
Filling:
300g
blackberries
50g
granulated sugar
juice of
½
lemon
110g
unsalted butter
110g
caster sugar
3
free range eggs
2 tsp
vanilla extract
150g
ground hazelnuts
1.
Make pastry in the processor by blitzing
the flour and butter and add enough cold
water to bring together. Put it to rest in the
fridge for 30 minutes.
2.
Make the blackberry jam: put the
blackberries, granulated sugar and lemon
juice in a pan over a low heat until the
sugar has dissolved, then turn up the heat
and boil for around 10 minutes until the
berries are soft and the mixture quite sticky.
Cool.
3.
Roll out the pastry very thinly to line a
23cm tart tin, or cut out circles to line 2 x 12
hole bun tins, prick the base with a fork,
spread with jam and chill again.
3.
Oven to 200˚C for the large tart, or 180˚C
for the mini tarts.
5.
Cream the butter and sugar until pale
and fluffy then beat in the eggs and vanilla
and fold in hazelnuts. Pour or spoon on top
of jam and bake: for large tart 8 minutes,
then lower oven temp to 170˚C and bake
for 20-25 minutes. For tartlets bake at 180˚C
for 15-20 minutes until frangipane is puffed
up and golden brown.
Recipe courtesy of
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