Mini Bakewell Tarts
Waitrose Magazine published a wonderful feature in their February issue on the old school charms of a proper British pud. Referencing an on-going campaign to revive classic British desserts, it charted the humble beginnings of these sweet delights and showcased some of the chefs making puds powerful again (Rowley Leigh’s Bakewell Pudding, Marcus Wareing’s Custard Tarts, Gordon’s Rhubarb Layer Cake, to name a few).
Chefs, it seems, are on a collective mission to resurrect British desserts. And luckily so, because it seems to have been lost in recent years - a mere dot on the bottom of menus where fusion dishes, sharing plates and anything doused in chilli or miso are the hit of the day.
Like the Royals, English Tea and the Beatles, British puddings are part of our history and culture. Delivering nostalgia in spades whilst making good use of hero seasonal ingredients like blackberries, apples, plums and rhubarb - they are a cause for celebration and quite rightly need protecting and championing by the movers and shakers at the helm of the food industry.
And let’s not forget our favourite silk-clad home cook, swooping down the stairs, spoon in hand to saviour the last remnants of a spotted dick. If anyone knows the power of a great British pud, it’s the goddess of dessert herself - Nigella.
Out of the five Waitrose recipes, it was the Bakewell Tart that stopped me in my tracks, that stirred up that instant need to don an apron and get baking. The mere sight of it transported me straight back to Montrose Avenue (circa 1986) eating slices of tart with my cousins under a canopy of tent sheets whilst we watched Michael J Fox movies.
Admittedly, Mr Kipling and Mrs Sarah Lee mostly ran the dessert show back then. But on occasion, mum and I would bust out the bowls and wooden spoons, a bag of sugar in hand - seeking out solace in the shape of a homemade cake or tart. A classic vic sponge and Bakewell being the most favoured of all.
So - here it is. My beautifully British Bakewell tarts. Inspired by Waitrose and my own childhood, made smaller and icing sugar free for a ‘cakier’ experience. Go put the kettle on and enjoy!
INGREDIENTS:
For the pastry:
200g plain flour
1 heaped tbsp icing sugar
130g butter
1 egg yolk
Pinch of salt
Frangipane:
200g butter
200g golden caster sugar
3 eggs
200g ground almonds
2 tsp almond essence
200g homemade raspberry jam
Handful of flaked almonds to top
METHOD:
To make the pastry, sift all of the ingredients into a bowl and use your hands to work it into breadcrumbs. Add 2 tbsp of cold water and use your hands to bring the pastry together. Get it out onto the worktop and knead it until smooth. Wrap in cling film and place in the fridge for at least 30 minutes or until ready to use.
Preheat the oven to 190C. Remove the pastry from the fridge and tip onto a floured surface. Use a lightly floured rolling pin to roll out the pastry until you get a nice thin sheet (around 0.3-0.4mm thick), flouring as you need to prevent sticking.
Place the pastry into your tart case of choice (I used mini cases), cut a sheet of baking paper to fit inside the case and cover with baking beans. Put in the oven for around 15 minutes, then remove the baking beans and parchment and cook for a further 5-7 minutes until the pastry is nice and golden.
Make the frangipane filling - combine the butter and sugar in a bowl and beat together with an electric whisk for around 5 minutes. Add in the eggs slowly (one at a time) continuing to whisk to prevent the mixture from splitting, then fold in the almonds, almond essence and a pinch of salt.
Spread the jam over the base of the pastry case, top with a thick layer of frangipane and finally top with the flaked almonds. Put in the oven for 35-30 minutes (small tarts) or up to 45 minutes for a larger tart. Enjoy with a drizzle of cream, icing sugar or a good old fashioned dollop of custard!
