Author Notes
If this had to go by the WI, it would not tick a single box. To introduce the group, the WI is the Women’s Institute of The United Kingdom. Formidable women who have been present at village fetes and festivals for decades. They know a good Bakewell tart when they see one.
Baked in a round pan - yes. Lined with strawberry jam - yes. And I did none of those! Instead I availed myself of some mighty fine raspberry jam curtsey Bonne Mamam and frozen sweet raspberries. Light filling, with an even rise - Tick. Delicious - Tick, Tick.
Bakewell is a small town in Derbyshire, England and local legend has it that it was eaten as far back as the 1500s at Haddon Hall. The Bakewell Pudding was first created in the 1860s when Bakewell's coaching inn was the White Horse. The White Horse was built in 1804 on the site of an earlier inn. Back in the coaching days it was the landlady of the White Horse, Mrs Greaves, who usually did the cooking but on the monumental day, when entertaining important guests, the task of making a strawberry tart was left to an inexperienced assistant. The egg and sugar were omitted while making the pastry. Then the jam was spread over the unusual pastry base, and the egg and sugar mixture was put on top and an extra (secret) ingredient was added. The customers liked this new sweet, and the rest is history.
You know the English, they don’t joke with their puddings or tea time for that matter. And neither should you. So what are you waiting for, grab a slice and serve with some whipped cream or a healthy helping of vanilla custard.
Good afternoon to you too. - Kitchen Butterfly
—Kitchen Butterfly
Test Kitchen Notes
Kitchen Butterfly´s Raspberry Bakewell Tart is an undertaking (read: pastry making, chilling, par-baking), but the golden-brown, fruity, orange-scented ending is worth it. I was skeptical when she had me grating frozen butter, but the crust then came together easily with a pastry cutter (and all was right for a 10-inch tart pan). I could not round up orange blossom water, so used a touch of almond extract. I found the results to be a bit on the sweet side (which may always be true of Bakewells, to which I am new), so I might reduce the sugar by 1/4 next time around. And, of course there will be a next time! - janecf —janecf
Ingredients
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FOR THE TART SHELL
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200g plain flour, plus extra for dusting
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2 tablespoons icing sugar
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100g unsalted butter, frozen
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1 large egg, beaten
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1 tablespoon fresh cold milk
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FOR THE SPONGE
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150g unsalted butter, at room temperature
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150g golden caster sugar
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3 large free-range eggs, at room temperature, beaten
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1 teaspoon orange blossom water
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150g ground almonds
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Microplaned zest of 1 large orange
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4 tablespoons raspberry jam
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50 – 75g frozen raspberries
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2-3 tablespoons flaked almonds
Directions
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FOR THE TART SHELL: 1. Sift the flour, icing sugar and a pinch of salt into a large bowl. Grate the butter into the mix using a large-hole grater. Using 2 table knives, cut the butter into the flour till they form rough crumbs. Add the beaten egg and milk and lightly bring together to form a firm dough still using the knives to combine. Once the knives are redundant and have done their duty, wash your hands under cold water and then press the douigh to combine, using your finger tips. Shape into a disc (which will be easier to roll out later), wrap in cling film and chill for 30 minutes. Alternatively, make it in the food processor.
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Open up the cling film and roll the pastry on it to fit a loose-bottomed tart tin. When ready to put the pastry in the tin, hold the edges and turn it upside down so the clingfilm is on top and the rolled side is down. Then still with the cling film on, push the edges in (if using a square tin).
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Try not to stretch the pastry when tucking it into the edges. Trim the excess and prick all over with a fork. Chill for 30 minutes. In the last 10 minutes of the pastry chilling, preheat the oven to 180°C along with a baking sheet.
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Remove the pastry from the fridge and line it with baking paper and fill with baking beans or rice. Place on the pre-heated baking sheet and blind-bake for 15 minutes, then remove the beans/rice and paper. Cook for a further 5 minutes until pale golden and dry on top.
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MAKE THE FILLING: Beat the butter and sugar together with a wooden spoon or in a food processor until pale and fluffy. Beat in the eggs a little at a time along with the orange blossom water. Then fold in the ground almonds and orange zest.
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Spread the jam evenly across the base of the pastry case, scatter the raspberries and then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter over the almonds and bake for 35-40 minutes until golden, well risen and just set in the centre. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely
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Serve with cream or custard. And try not to think of the WI and their finnicky rules.
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