BAKE NUMBER ONE – CHERRY BAKEWELL TART
PASTRY 8oz/225g plain flour (I use 6 of plain and 2 of fine cornmeal)
1 large egg plus a little water
1oz caster or icing sugar
FILLING a jar of cherry jam (or your favourite fruit jam or compote)
4oz/115g caster sugar
3 eggs (beaten)
4oz/115g ground almonds
50g icing sugar + 2 tspn water
- Make the sweet crust pastry. put the flours and butter into a food processor and blitz for a few seconds until breadcrumb texture. Add the sugar, egg and a tablespoon or 2 of water, blitz for a few more seconds until it begins to come together as pastry (you could if you want make it by hand!) Put pastry in a bag and into the fridge to rest and cool. Put the oven on at 200°C.
- Line a pie, flan or cake tin approx 20cm across with the pastry. Bake the shell blind for approx 10 mins (weighting the bottom with baking beans or similar). Leave this to cool. Then gently spread the bottom with a good thickness of jam so all the bottom is covered.
- melt the butter (in a pan or microwave). Beat together the eggs and sugar then add the butter and beat in. Stir in the ground almonds. Tip this into the pastry shell (I recommend a large spoon at a time down the sides of the pastry to avoid bleeding the jam into the frangipani mixture. Smooth the surface over with a palette knife. Put in oven and bake for approx 40 minutes. The filling may rise and drop during cooking, this is normal. cook until firm but with the smallest of wobbles in it. Cool fully but leave it in the baking tin.
- Once cool remove from the tin and decorate with glacé icing. Sieve the icing sugar and add 1 – 2 teaspoons of cold water until it is runny but still thick. Poor over the tart, smooth with a palette knife and leave to set, decorate with some cherries.
- Eat and enjoy!
TIPS – use any jam you like in the bottom, or make a fruit compote. If you like you can add lemon or orange zest and a splash of juice into the tart mix for an extra bit of bite. Or, use poached fruit like pear or plum placed on top of the frangipani and miss the glacé off. Leave the edges of the pastry case long until the frangipani is baked and then trim them up and use a pastry brush to brush away the crumbs (or you can roll a rolling pin over it just before removing from the pan for a nice neat finish. I like to use a pie edge cover helps stop the edges burning whilst baking blind (mine is from lakeland) or a strip of foil over the edges could work too.
BAKE NUMBER 2 – CHERRY BAKEWELL PUDDING
PASTRY 150g plain flour
150g strong bread flour
2 large eggs
100ml cold water
250g cold salted butter
FILLING 4 eggs
4oz/120g caster sugar
pinch of nutmeg
30z/85g ground almonds
handful of dried cherries or red fruit jam
- Make the flaky pastry at least the day before you want to make the pudding, ideally it need 24 hours to sit and chill, even 2 if you have the time. Put all the ingredients, except butter, in a bowl and gently combine to form the dough.
- Tip out onto a board and gently knead for a couple of minutes to form a smooth, elastic, firm dough. Form a ball, pop in a bag and place in the fridge for minimum an hour (or overnight).
- roll the butter out (helps to do this between 2 pieces of cling or parchment) to a rectangle approx 40 x 20 cm then place this back in the fridge with the pastry.
- take both pastry and butter out and roll the pastry to approx 60 x 20. place butter onto edge (thinner one, furthest away from you) and lay it on the pastry so that you now have 2/3 of the pastry covered. fold the Unbuttered third up and then the buttered end down over this. This is called a single fold. Gently pinch the ends together and place in the fridge in the bag for a minimum of one hour.
- take the pastry our and you are now going to make a book fold. Place the pastry on board with narrower edge of it toward you. Roll to 60 x 20ish again. Now fold the bottom up to the middle, and the top down to meet the first fold at the middle, then fold the top over the bottom again and pinch the edges together. Guess whats next! Yes, back in the fridge for at least an hour!
- last roll and fold now, and I recommend a single here. Finally put back in the fridge for a minimum of 2 hours, but i try for overnight at this stage.
- Time to make the pudding filling. Place eggs, sugar, butter and nutmeg in a thick based pan, beat together and then heat gently on the stove, stirring continuously until the mixture thickens to a custard. Be patient and don’t leave it unattended or you will end up with sweet, scrambled egg.
- When the mix has thickened take from the heat and allow to cool totally. Put oven on at 200ºC.
- Once cool, stir in the ground almonds. Take a buttered pie dish (i recommend putting this in the freezer beforehand) roll out your pastry to size of dish and smooth it into the dish/plate. Put a handful of cherries/jam in the bottom and carefully pour the custard over this, smooth it over and place in the oven until the pastry is well browned. The egg mix will look quite caramelised and could also rise up in a bubble and then collapse a little when you take it out, totally normal do not panic!
- Allow to cool slightly and enjoy with custard, ice-cream or cream or allow to go cold and have with a hot drink.
so here are the two Bakewells, 2 different ways to make frangipani with almost the same ingredients yet 2 totally different desserts. Have to say I much prefer the tart to the pudding. In hind sight the dish I used for the pud was way to deep, I recommend you use a large pie plate; my frangipani was not cooked all the way down (had to cheat and microwave it for 3 minutes to finish it off as the pastry would have been burnt). However, was very proud of the amount of layers you can see in the flakey! The pastry is more or less Paul Hollywoods’ recipe though i drew the line at his recommendation for pre chilling the flour too! Mind you, i am blessed to have a fab pantry so it’s cool anyway.
I based this pudding an a recipe from a cookery book called “The Thorough Good Cook”, G Sala, 1896. It was called Transparent Pudding and did not contain any almond but from the little research i did this was what a cook by the name of Eliza Acton did (and cook booked) in 1845 (strangely preceding the ‘secret’ recipe original Bakewell pudding recipe by some 15 years!!) I wasn’t sure how much ground almond to put in so i tried 2oz first and felt it needed more so i popped in another ounce. However, i believe that one of the 3 shops that have the ‘secret’ recipe in Bakewell uses breadcrumbs too so you could always use 1 oz of them.
TIPS – Do not rush the custard, i used my trusty slotted bamboo spatula and also a coated whisk to ensure an even texture. keep it constantly moving and keep the heat low, until it thickens like custard, it could take up to 15 mins to do this so be patient.
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