sweet and nutty - what do you mean, just like me?:) |
I think this recipe is a little unusual in that it uses puff pastry instead of shortcrust, which most recipes for this dish include. Alison gives very few directions, including no baking temps. or what size tin to bake it in. So I have guessed a bit, and checked out recipes on the Net, and a wee bit to my surprise it turned out - well, I have to say it again, bloody delicious! I couldn't stop Mr P. from grabbing a slice straight out of the oven.
Serves: 12 elegant slices or 8 greedy ones
ingredients:
1 sheet of frozen butter puff pastry
280g. black cherry jam (or your fave)
225g. caster sugar
225g. butter, melted
225g. almond meal - organic and unblanched if possible
2-3 tsp almond extract
7 extra large or jumbo eggs - put all the yolks into a small mixing bowl, and place 2 of the egg whites into another small bowl - i.e. you will need 7 egg yolks plus 2 egg whites, whisked - for this recipe
Method:
Grab a 22cm. (9 inch) round springform tin and butter it lightly
Place the thawed puff pastry sheet into the tin and press down gently to fit it into the edges
Prick it gently all over the base then ...
Put a piece of baking paper over the pastry base and tip on pastry weights or uncooked rice
Now bake for 15 mins. at 185C, then remove the weights and the the paper and bake for a further 5 mins. till starting to go golden
Let it sit and cool while you make the filling
Melt the butter if you haven't already done so
Place the sugar, butter, almond meal and almond extract in a large mixing bowl and whisk it all in together
Whisk the egg whites firmly but don't go crazy - I used a hand whisk as they would have done in the 1890s, so the whites are frothy and whisked but not like a meringue
Whisk the egg whites gently into the almond mixture
Now spoon the jam evenly over the pastry base
On goes the almond mixture in an even layer
Bake at 185C for 35 mins., then turn it down to 180C, (cover with alfoil if it's getting too brown) and bake for another 8 mins. = 43 mins. all up (depending on your oven)
Notes:
I divvied up the 5 extra egg whites into 2 small ziplock bags; popping them into the freezer for later use in sorbets etc.
You could use a bit more or less jam; I just happened to have a 284g. jar of jam!
Keep an eye on the tart towards the end; your oven may be slower or hotter than mine:0)
ingredients gathered - including pastry weights on the base of the tin |
pastry baked and ready for the jam and filling |
frothing up the egg whites - not too madly |
gently whisk the egg whites into the almond mixture |
thick and gloopy - yum! |
slather on the jam me hearties! |
pour the almond filling over the jam |
just out of the oven, all golden brown and sweet-smelling |
yep, someone took a piece already:) |
golden, crumbly and very moreish |
my nutty almond doodle |
That's confusing! I thought that pudding was all dessert in England?
ReplyDeleteyes i think in her strange way, she was actually saying they called it pudding cos they had it at the end of the meal for dessert/pudding.:)
DeleteSo British! I don't think bakewell tarts have made it to the US at all yet, though the Great British Baking Show or Bake Off has made us very aware of many British pastries. We still don't quite understand pudding.
ReplyDeletebest... mae at maefood.blogspot.com
hi Mae
Deletejust remember that the sweet you eat after dinner is pudding!:) whatever it is...
Ohhh that would be interesting to have it with puff pastry - I reckon it's always called Bakewell tart even when you have it for pudding! Your photos are amazing how did you do that one whilst pouring? That's bloody amazing... to coin your phrase :)
ReplyDeleteWren x
Hi Wren
DeleteThanks for dropping by and thanks for the compliment about my photos! I’m an octopus 🐙 ha ha:). No really I just pour with one hand and take the photo with the other on my phone 📞. Cheers S x
This tart was so amazingly good. My staff all tried it too and agreed. Go Mrs P!
ReplyDeleteThanks Mr P!
DeleteI've never known what was in Bakewell Tart...I mean pudding...or tart. Whatever you want to call it-I'd be very happy to eat it!
ReplyDeleteHi Jem
DeleteIt’s fairly delicious:)
LOVING your nutty almond doodle! :)
ReplyDeleteThanks very much Jennifer!
DeleteThis looks delicious Sherry. I had to laugh as I often find a piece of cake or pudding missing when I'm not looking as well. At least my cooking is appreciated. It's also a great way to use up Jam. Pauline
ReplyDeleteThanks Pauline. I’m not really a jam eater but it tastes great in this:). Cheers S
Delete