Sweetie Darling

Bake Off Make Off Week 5- Bakewell Tart

Date - 21st September 2016 / Author - Billie / Category - Bake Off Make Off, Recipes

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If you’ve been following the Sweetie Darling Bake Off Make Off series you may remember me mentioning in bread week that pastry also isn’t my thing… You will see some evidence of this in the photos throughout this post BUT it actually turned out good! Better than expected that’s for sure!

This is the actual Bakewell Tart recipe from the Bake Off book which you can buy now via this affiliate link.

This week’s Bake Off was, of course, all about pastry.

The signature

The signature bake was 24 Danish pastries. Yuuuuuum! I literally love a breakfast pastry and these are 100% on my list to bake at some point! The one time I tried to make a laminated pastry, in the form of croissants, I added the salt in tbs quantities instead of tsp quantities… Not promising is it!

Also, absolutely loving Val’s dental floss tip for slicing a log! I love a clean cut and that was genius!

The Technical

The technical challenge was the subject of this post: The Classic English Bakewell Tart.

You’ll see my process below but my biggest downfall was trimming my pastry BEFORE it went in the oven. It wasn’t a major issue but it would’ve looked prettier with a level crust!

The Showstopper

The showstopper involved a lot of filo pastry amuse-bouche. Filo terrifies me. When I’ve made baklava before, I’ve used *shhh whisper* shop bought filo pastry.

The pastry-fear is real.

No.

The pastry-making-fear is real.

Pastry-eating-fear isn’t even a thing.

Bake Off Make Off Week 5

I’ve gone for a Bakewell Tart this week because it’s a new love of mine. I’ve always despised almond flavour anything but now I like it, I feel like a grown up so I’m proving how much of a grown up I am by making my very own Bakewell Tart.

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Here Are My Top Tips For This Bakewell Tart Recipe.

I did find the pastry in this recipe to be supremely sticky but then, I did make it on the hottest day possible and my butter was definitely not cold enough so I think that didn’t help.

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I added an extra sprinkle of flour to help combat this but if your butter is chilled I don’t think there would be any need for extra flour.

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Take care when laying your pastry over your tin. You’ll see in the video mine SHREDDED on one side of the tin. It’s not the end of the world but it isn’t the most ideal thing to happen.

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I trimmed all my pastry before baking as per the instructions but it shrank down significantly. Next time I make this, I’ll leave some excess over the sides of the tin to allow for shrinking. My mum would’ve told me to do this had she been with me!

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The recipe states to add 3tbs of water to your icing sugar to make your runny icing for the top but mine definitely needed 4 tbs, it was far too thick before. Start with 3 and another tbs if it’s too thick.

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When marking your feather pattern in your icing, wipe your cocktail stick after every line to avoid build up so you get a nice, clean pattern.

Don’t forget Lakeland have a lot of gorgeous Bake Off merchandise until October and it’s all 40% off at the moment! Click here to see their range.

You can subscribe to my YouTube channel right here!

Want more Bake Off Make Off?

Click here for Week 1 Chocolate Orange Cake

Click here for Week 2 Banoffee Biscuit Whirls

Click here for Week 3 Cinnamon Swirls

Click here for Week 4 Churro Cupcakes

Click here for Week 6 Meringue Brownies

Click here for Week 7 White Choc Passionfruit Roulade

Click here for Week 8 Tudor Knots

Click here for Week 9 Chocolate Pinwheels

Billie xx

Bake Off Make Off Week 5- Bakewell Tart
Print Recipe
Servings Prep Time
12 people 1 hr
Cook Time
45-55 minutes
Servings Prep Time
12 people 1 hr
Cook Time
45-55 minutes
Bake Off Make Off Week 5- Bakewell Tart
Print Recipe
Servings Prep Time
12 people 1 hr
Cook Time
45-55 minutes
Servings Prep Time
12 people 1 hr
Cook Time
45-55 minutes
Ingredients
Pastry
  • 225 g plain flour
  • 150 g cold butter
  • 25 g icing sugar sifted
  • 1 large egg beaten
  • 2 tbs cold water
Almond Filling
  • 150 g butter
  • 150 g caster sugar
  • 150 g ground almonds
  • 1 large egg beaten
  • 1 tsp almond extract
Icing
  • 300 g icing sugar
  • 3-4 tbs water
  • 1 tsp almond extract
  • pink food colouring
Extras
  • 4 tbs raspberry jam
Instructions
Pastry
  1. Rub your flour and butter together until mix resembles breadcrumbs.
  2. Add your icing sugar and mix through.
  3. Add your egg and water and mix through until it forms a pastry dough.
  4. Turn pastry out onto a well-floured surface and roll out large enough to line a 9" (23cm) loose-bottomed flan tin. Lay your pastry over your greased tin and trim away any large amounts of excess pastry. Patch in any holes with your offcuts.
  5. Prick the pastry with a fork, refrigerate for 30 mins and preheat your oven to 200c fan.
  6. Cover your pastry with greaseproof and fill with baking beans. Bake for 15 minutes then remove the greaseproof and baking beans and bake for another 5 minutes. Leave to cool.
Almond Filling
  1. Preheat oven to 180c and place a baking sheet into the oven to heat up.
  2. Beat your butter and sugar together until light and fluffy.
  3. Add your almonds, egg and extract and mix until combined.
  4. Spread 4 tbs jam over your pastry base and then spoon your almond filling on top and spread out evenly.
  5. Bake on the hot baking sheet for 25-35 minutes or until a skewer inserted into the middle of the tart comes out clean. Leave to cool completely.
Icing
  1. Mix your icing sugar, extract and water to make a smooth and slightly runny icing.
  2. Separate a few tbs of the icing and colour it pink. Add this to a piping bag fitted with a no.2 nozzle (or just trim a small amount off the end of the piping bag if you don't have a nozzle).
  3. Spread your white icing over the top of your cooled tart. Pipe lines of pink icing and then use a cocktail stick to mark a pattern into the icing.
  4. Remove from the tin and serve.
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