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 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 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 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.
The pastry-making-fear is real.
Pastry-eating-fear isn’t even a thing.
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.
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.
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.
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.
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!
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.
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.
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