Fruit Bakewell tart For the pastry 1 quantity of short and sweet pastry (see page 183) For the filling 225g very soft unsalted butter 225g caster sugar 1kg bottled fruit (see page 226)
Z 3 large eggs Z 225g ground almonds
1. Roll out the pastry and line a greased 26cm tart tin. A loose bottom helps when the time comes to pop it out. Cover with clingfilm and refrigerate for at least an hour. 2. Preheat your oven to 200°C. It isn’t necessary to blind bake the tart case if you can manage sufficient bottom heat in your oven, so put a substantial oven sheet on the rack and allow that to heat up too. 3. Cream the butter and sugar for the filling, using a wooden spoon, then gently fold in the beaten eggs and ground almonds. Spoon the liquid into the chilled pastry case, then slide it into the oven on top of the hot baking sheet. 4. Bake for 20 minutes, then cover with foil to prevent burning and continue to cook for a further 20 minutes, or until set in the middle. You can test the filling by running a piece of uncooked spaghetti into it – if it comes out clean it’s set. 5. Remove the tart from the oven and allow it to cool. 6. Drain your bottled fruit and arrange in a layer on top of the tart. You can, if you wish, save the syrup and reduce it a little to create a glaze which you can paint over the fruit. 7. Serve with clotted cream, because there simply isn’t enough joy in the world.
184 F o o d D I Y
06Food DIY CH6.indd 184
Published on Mar 12, 2013
Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The D...