Apologies if you have seen this post already – I posted it as a page rather than a blog post a couple of months ago, this blogging lark is all very new to me and I’m still feeling my way. However I’m having a bit of a tidy up and reorganisation anyone who has any tips on how I can make my blog better I would love to hear from you
I made this Bakewell tart last week and it threw up the perennial debate on making pastry versus buying pastry. I’m a huge fan of shop bought pastry, its so convenient and puff pastry in particular is just so much easier from a packet. However when it comes to sweet crust pastry I love making my own, its so simple to make and freezes well so you can always make more than you need and keep some for another day. The beauty of sweet crust pastry is also that its easier to mould back together so you get a good base for your pie no matter what the shape.
125g caster sugar
1 tsp vanilla extract
250g plain flour
125g salted butter ( cut into cubes)
Or – 375g packet shop bought sweet shortcrust pastry
100g softened butter
100g caster sugar
50g ground almonds
50g SR flour
½ tsp baking powder
½ tsp almond extract
5 tbsps seedless raspberry jam
In a processor whizz the eggs and sugar together.
Add the flour and whizz thoroughly.
Add the cubed butter and whizz some more!
Tip out and knead in the palm of your hands until all smooth and well mixed.
Wrap in cling film and put in the fridge for half an hour.
Grease and line a shallow tray 29 x 18cm
Roll until it is just a little bigger than the tin
the easiest way to transfer the pastry into the tin is to fold it top and bottom into the middle then the same from the sides.
and lift carefully into the tin
and line the tin,
pressing the pastry gently into the edges of the tin.
Trim the edges, making sure the pastry covers the lip of the tin
Wrap the remaining pastry in cling film and keep in a sealed bag in the freezer.
Prick all over the base with a fork and leave to rest in the fridge for a further 20mins.
In the meantime preheat the oven to 200C.
Once rested blind bake the base. A method recommended to me on twitter by Luis Troyano, GBBO finalist 2014, is to line your case with a large sheet of cling film and fill the case with rice. Fold back the cling film so it doesn’t stick to the tin. bake for 10 minutes in the oven.
Remove from the oven and leave to cool slightly carefully take out the cling film with the rice and paint the base with a beaten egg.
Return to the oven for a final 5 minutes.
Remove from the oven and dollop the jam all over the surface spread out carefully.
Reduce the oven temperature to 180C.
The sponge uses an all in one method so you simply put all the sponge ingredients into a large bowl and whisk well until smooth light and fluffy.
Spread the jam over the base of the pastry, top with the sponge mixture.
Cook in the oven for 25-30 minutes hour until the sponge is firm and bounces back.
Once cooled I decorated the top using some water icing and freeze dried raspberries.