Raspberry Bakewell Tart

Recipe # 19

Today I have another very light and simple recipe; but make the most of it, for my reservoir of mercy has all but run dry.  Soon there will be nothing left but the cracked, dry mud of my cruelty…. for Cake-pocalypse is nigh!

My original plan was to create one colossal behemoth of diet devastation. However, after careful consideration, I have altered my plans.  I shall instead be launching a four stage Cakes-krieg across the month of June, once a week, every week. The reason for this is partly tactical but mostly it’s because my fridge isn’t big enough….

STAGE 1 – THE PASTRY:

WHAT YOU WILL NEED

Equipment:

  • 9 inch loose base tart tin
  • baking paper
  • A large bowl
  • A fork
  • Clingfilm
  • Rolling pin
  • A knife
  • Baking beans – or rice
  • Pastry brush

Ingredients:

  • 125 grams of chilled butter, cut into cubes
  • 190 grams of plain flour
  • 60 grams of ground almonds
  • 70 grams of icing sugar
  • A pinch of salt
  • 1 teaspoon of almond extract
  • 2 eggs yolks – separated using the plastic bottle method
  • A splash of chilled milk (if needed)
  • 1 egg for egg wash

This is a basic short crust pastry similar to the one I made for the Lemon Tart, but altered slightly to include an almond flavour to go with the bakewell filling…

Preheat the oven to 180˚C/350˚F/Gas Mark 4.

Grease a 9 inch loose base tart tin with butter and line the base with a circle of baking paper:
IMG_6007Place all the dry ingredients into the bowl, the flour, the icing sugar and ground almonds.  Rub in the butter with your fingers until you have coarse breadcrumb texture:
IMG_6002 IMG_6003Stir in the egg yolks and almond extract with a fork.:
IMG_6004Bring the dough together with your hands into a firm ball.  You may need to add a splash of chilled milk to help the dough along; but in this particular instance I didn’t find it necessary – maybe because the egg yolks were unusually large because I got them from my the battery of mutant chickens I have been breeding for the purposes of Cake-pocalypse….
IMG_6005Wrap the dough in clingfilm and chill it in the fridge for about an hour:
IMG_6006Once the dough has firmed up, roll it out between two sheets of cling film to an all around circumference of about 12 inches:
IMG_6008 IMG_6009Peel away the top layer of clingfilm, then lift up the pastry and place it in the tart tin.  Push the pastry into the corners, smoothing it out with the clingfilm before peeling it away:
IMG_6011Trim away the excess pastry and fix any gaps with the spare trimmings:
IMG_6012 IMG_6013Place the tart tin on a baking tray – this will prevent lifting the tin up by the base by mistake and ruining the tart.  Line the pastry with fresh clingfilm and then fill the cavity with baking beans or rice:
IMG_6014 IMG_6015Blind bake the crust for fifteen minutes.  Take the tin out of the oven, carefully remove the clingfilm and rice.  Whisk an egg to make an egg wash and brush it onto the pastry.  Then bake the crust for another ten minutes until it is lightly golden.  Leave the crust to cool slightly:
IMG_6018 IMG_6023

STAGE 2 – THE FILLING:

WHAT YOU WILL NEED

Equipment:

  • Citrus zester
  • A pan
  • A large bowl
  • An electric mixer
  • A mixing spatula
  • A pastry brush

Ingredients:

  • 3 tablespoons of raspberry jam
  • 3 eggs
  • 125 grams of ground almonds
  • 125 grams butter, melted
  • 125 grams of caster sugar
  • Zest of one lemon
  • 1 teaspoon of almond extract
  • 40 grams of sweetened coconut
  • 150 grams of fresh raspberries

Preheat the oven to 180˚C/350˚F/Gas Mark 4.

Spread the raspberry jam onto the base of the crust and set aside:
IMG_6025Melt the butter and leave it aside to cool slightly:
IMG_6017Grate the zest of one lemon, and leave this aside as well:
IMG_6016Rinse the raspberry and pat them dry gently with some paper towels:
IMG_6022Whisk together the eggs and sugar:
IMG_6019Whisk in the butter:
IMG_6020Mix in the ground almonds, zest, coconut and almond extract:
IMG_6021Pour the batter into the crust, and then arrange the raspberries in a circular patterns:
IMG_6026Bake for 30 to 40 minutes.  Leave the tart in the tin and chill it in the fridge before you extract the tart and slide it onto a cake board:
IMG_6031 IMG_6030And now you have one week to get your affairs in order.  Run and hide if you want, but Cake-pocalypse will find you.  So say your prayers, kiss your loved ones goodbye, and bring a spoon…..

NUTRITIONAL ADVICE
Gladiator cake 2 copy

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