Last year summer blessed us with a heavenly crop of raspberries. Nothing beats eating raspberries fresh from the bush, but I like to keep some of the harvest aside to make a special store cupboard item. Making a batch of homegrown raspberry jam preserves that bright summer flavour when the cold weather sets in. Preserving fruits and vegetables through pickling, jamming, freezing and bottling gives us a teeming array of store cupboard items to fall back on when the seasons crop is not so bountiful.
I reached for my last jar of raspberry jam for this recipe. In a few weeks time we will be bringing in fresh soft fruits from the garden but for now this recipe fits the bill.
This week it is my dear friend Bex’s birthday and the Bakewell tart is her absolute favourite thing, so much so that she has been on a pilgrimage to the Derbysire town of Bakewell to sample the Bakewell in its home place.
Mr Kipling put his twist on this classic with a layer of icing and a glacier cherry but traditionally the tart is finished with a scattering of sliced almonds. You can personalise your Bakewell topping however takes your fancy. Being indecisive I have gone for both which I think works rather well.
It is a very simple recipe using ingredients from your store cupboard to make something quick and delicious. The pastry does not need to be blind baked, I promise you will not get a soggy bottom and the almond filling known as the frangipane is a one bowl wonder. The individual tarts are a little fiddly, so if you prefer you can make one large tart. For this I would line a 20cm flan dish with pastry, assemble as usual and bake for 30 minutes, finishing off with sliced almonds.
200g Plain Flour
20g Icing Sugar
110g Butter – Chilled and Cubed
1 Egg – Beaten
1 Tsp Water
Pinch of Salt
100g Caster Sugar
100g Ground Almonds
2 Eggs – Beaten
Glacier Cherries – Cut in Half
- Rub the butter into the flour, icing sugar and salt until it resembles breadcrumbs
- Add the egg and enough water to form a soft, pliable dough. Add a little more water if it is crumbly or more flour if wet
- Roll out on a surface dusted with icing sugar to stop it from sticking
- Grease a muffin tray, and place two strips of greaseproof paper in a cross into the tin to help ease the tart out once cooked
- Using 10cm cutter, press out 9 disks and carefully place into your muffin tin
- Cover the tray with Clingfilm and place in the fridge for 2 hours
- Mix the butter, sugar, almonds and eggs in a bowl
- Spread 1 full tsp of jam over the bottom of your muffin cases
- Fill a piping bag with the filling ‘frangipane’ and pipe it over the jam, filling the cases a little below the top of the pastry. This can also be done with a spoon if you don’t have a piping bag.
- Scatter over the flaked almonds and bake at 180 for 20 minutes
- Leave to cool for 5 minutes and then remove to a wire rack. Warning – do not leave to cool in the tin otherwise they will stick.
- Mix together icing and water to form a thick paste.
- Drizzle over the icing and top with the cherry and enjoy!