Scrunch up some baking paper and line the pastry, then add baking beans. Then chill it in the fridge for 30 minutes. Roll out the pastry on a silicone mat or a floured surface, then line the tin with it and trim the edges. Using your fingers, rub butter into plain flour and caster sugar until it resembles breadcrumbs. Again this will ensure accuracy and provide the best results.įor the full recipe with measurements, head to the recipe card at the end of this post. For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with.Digital scales are very low cost and can be purchased for around £12 ($16.50). It is the most accurate way to measure ingredients and will ensure the best results. Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*.Raspberry jam is the traditional filling for Bakewell Tart, but you can customise it with any jam of your choice.You can use shop bought pastry, or even a pre-baked pie shell, if you need to save time.I used unsalted butter for the pastry, you can also use a baking spread like Stork.I really love this yummy recipe for Bakewell Tart, it's full of almond and jammy goodness, and the pastry is lovely and crisp. The sweet shortcrust pastry is easy and quick to make, but you can use shop bought pastry too. This is optional and you can leave it plain or dust with icing sugar if you prefer. For my version, I've drizzled some icing over the top. ![]() Sometimes they don't have any decoration, and sometimes they are completely covered with icing and are decorated with glace cherries. A Bakewell Tart is a traditional British sweet tart made with shortcrust pastry, a raspberry jam and frangipane filling, topped with flaked almonds and a drizzle of icing.
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