The Bake Off: Bakewell Tart

How on earth is it Bake Off day again?! Last week's technical challenge was fairly complex of pastry, jam, frangipane and feathered icing... however Bakewell tarts aren't really my thing, but of course, through dedication to my blog, I had to attempt it! I'm pretty surprised with how this turned out - keep reading to find out how I got on...

Ingredients
For the jam
200g raspberries
250g jam sugar

For the pastry
225g plain flour
150g chilled butter
25g icing sugar
1 large egg, beaten
2 tbsp cold water

For the frangipane
150g butter, softened
150g caster sugar
150g ground almonds
1 large egg, beaten
1 tsp almond extract

For the icing
300g icing sugar
1 tsp almond extract
3 tbsp water
Pink food colouring gel

Method


1. We're back to making jam (similarly to my Viennese Whirls back in week 2!) and this time, I was determined to make it more like jam than jelly... I mean that didn't really work, although it still tasted good and once I'd used a fork, it certainly resembled jam! To make it, mush the raspberries in a pan, add the sugar and bring to the boil over a low heat. Once bubbling, turn up the heat and boil for 4 minutes. Pour into a container and chill, then refrigerate. 



2. For the pastry, rub the butter into the flour until it looks like breadcrumbs. Stir in the icing sugar, then add the egg and water and mix into a dough. Roll out the mixture and use to line a 23cm flan tin (I'd recommend that you don't use a dish like mine - use on which allows you to pop out the bottom!). Place the tin in the fridge for 30 minutes.



3. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Cut a square of baking paper big enough to line the tin and fill with baking beads. Blind bake for 15 minutes, then cook for a further 5 minutes without the paper and beads so that the base can dry out - no one wants a soggy bottom!

4. Spread the base of the flan with jam. For the frangipane, cream together the butter and sugar until pale and fluffy then add the the remainder of the ingredients for the frangipane then mix together - I didn't end up adding the almond extract as I'm not particularly keen, but it worked just as well!
5. Turn down the oven to 180°C/fan 160°C/ Gas Mark 4. Bake the tart for 25-35 minutes (I probably had to bake it for 35-40 minutes!) until a skewer comes out clean. 

6. Make the icing by sifting icing sugar into a bowl, stir in the cold water and almond extract (again, I left this out!). Separate 3 tbsp into a different bowl and colour pink. Spread the white icing across the tart once cool, then pipe the pink in lines and feather using a cocktail stick. 

I have to admit, I quite enjoyed making the tart - whilst there is a lot of stages, I didn't find it too difficult and rather satisfying (despite my pastry case shrinking from the edges slightly!)... I even quite liked the taste of it as I managed to avoid too much almond, which I've discovered is the part that puts me off bakewell tart normally! 

Patience Factor 9/10 (Maybe I was just in a better baking mood, but I didn't find this very frustrating at all!)
Easiness 8/10 (not too difficult, although to look perfect, I reckon it'll take a fair amount of practice... if you have any tips, let me know!)
Taste 9/10 (Possibly my second favourite other than the Jaffa Cakes!)

Have you made this yourself? Have I inspired you to have a try at any of the technical challenge? Have a great rest of the week!
Becky xx

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