I was lucky enough to be given a food processor for Christmas so I decided to make pastry today! I made a Bakewell Tart which consists of a pastry case filled with a layer of raspberry jam and topped with an almond sponge and flaked almond pieces. Here's how to make it:
125g Plain Flour
75g Unsalted Butter, cold and diced
25g Caster Sugar
1 Egg Yolk
1 Egg White
For the Filling
2 Heaped tbsp Raspberry Jam
150g Unsalted Butter, at room temperature
150g Caster Sugar
3 Eggs, beaten
1 Egg Yolk
150g Ground Almonds
1 Lemon, zested
1tbsp Flaked Almonds
1. To make the pastry tip the flour, butter and sugar into a food processor with a pinch of salt and pulse until the mixture resembles breadcrumbs. Next add the egg yolk along with a tablespoon of water and turn the processor onto a low setting until the dough starts to come together.
2. Tip the dough out of the processor and flatten into a disc then wrap in cling film and chill in the fridge for 30-60 minutes.
3. Roll out the pastry on a floured surface to around 3mm thick and place into a fluted tart tin pressing down gently. Prick the base of the tin with a fork and place in the fridge for around 20 minutes.
4. Now switch on the oven to 180C/ Gas Mark 4.
5. Line the pastry case with baking parchment and fill with baking beans. Bake for around 20 minutes then remove the beans and parchment. Brush the pastry with a little egg white and bake for a further 2 minutes then allow to cool slightly.
6. Spread the jam in an even layer over the base of the pastry case.
7. To make the filling cream the butter and sugar together then gradually add the eggs. Now fold in the ground almonds along with the lemon zest. Next, carefully spoon the mixture over the jam and spread level.
8. Bake for 20 minutes then scatter with the flaked almonds then bake for a further 15-20 minutes until golden and set.
This is such a lovely dessert especially if you like almonds! It takes quite a while to made because of all of the different stages and chilling time but it is quite simple and straight forward. I also think that it looks pretty impressive!
I found this recipe on the BBC Good Food website.