#MARY BERRY BAKEWELL TART PLUS#

Add the ground almonds, egg and almond extract and mix together. Cream the butter and sugar together until pale and fluffy.For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.Set aside to cool a little before adding the filling. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice.Preheat the oven to 200C/180C Fan/Gas 6.Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface to the thickness of a pound coin.Add the egg and 2 tablespoons cold water, mixing to form soft dough. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.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.

For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher.

#MARY BERRY BAKEWELL TART PLUS#

225g/8oz plain flour, plus extra for dusting.This tasty tart has a pastry crust which is covered with homemade raspberry jam, topped with almond cream, and glazed with almond icing. Life is too short – eat it warm.Fans of the Great British Bake Off will be familiar with Mary Berry and with all things Bakewell, a village in Derbyshire, UK where this dessert was perhaps created. If you wait til it is completely cool, you will get a clean slice. I recommend eating it warm (yum!) though I must warn you, it will melt and look a bit like a Salvador Dali painting. My icing set a little too quickly for perfect feathering – but hey, if it was perfect, you wouldn’t want to cut into it.

If the crust is baked well (wordplay 100% intended), the shell will slide right off to the counter below.Īnother thing I learned with this bake: feathering is a type of decorating where you drag a skewer or other thin object in parallel lines through multiple colors of icing or batter to create a pointed design. However, the opaque layer of icing made this irrelevant. As you can see, I kept testing to see if it was cooked through with a skewer. I had a good time reading through these possible explanations and I like the one that implies there was a miscomunication causing the French term “blanc” to turn into the English word “blind.” Baking white makes a tad more sense to me than blind, but I’ll let you be the judge.įrangipane time! There was an egg involved as well – but it kept wanting to roll out of the picture. Logic suggests that if you bake it with your filling on top, then you are taking a risk and don’t know if your crust is fully baked until after it’s too late. I’m still not entirely certain why baking it without filling on top is called blind baking. Have I mentioned recently that I love baking crust with butter? Just for the smell alone, honestly. Ready to roll! Such a happy little lump of shortcrust dough. The constant conversions to Fahrenheit from Celsius and the weighing of ingredients enhanced this feeling. There was a thunderstorm in Oakland while I was making this! It made it feel more British. British instructions are always so interestingly phrased. Some butter, ready to be “rubbed” into some flour. I prefer to pretend that it is an indicator that you can bake well if you can create this tart a la Mary Berry. This article has more details about the origins debate. There’s a town called Bakewell in Derbyshire that takes pride in making them, but apparently there’s no evidence that the treat actually started there (bummer.) The pudding version of the bakewell dates back to Tudor-era cookbooks, and the modern tart with jam as the base layer most likely comes from the mid-1800’s and involves mixing-up in the order of the layers in a jam tart.

The bakewell tart has a fuzzy past – there isn’t one defined origin. As well as the fact that it involves frangipane, which is basically like enhanced, baked marzipan. Have you ever heard of a bakewell tart? I hadn’t either! Mary Berry chose it as the technical challenge in episode 5 and the colors caught my eye. Baked well while watching Great British Baking Show Season 4 episodes back-to-back.

Mary berry bakewell tart