Strawberry Bakewell

Sun, 12 June 2022

Patrick Ryan's Strawberry Bakewell

Ingredients

Almond Pastry

200g diced butter

130g icing sugar

2 medium eggs

300g plain flour

60g ground almonds

Pinch of salt

Frangipane

225g of softened butter

225g caster sugar

3 eggs

225g ground almonds

1 tsp almond extract

Method

1. For the pastry, cream together the butter and sugar in the bowl of a mixer using the paddle attachment .

2. Slowly add the eggs and mix together with the butter and sugar. Add the flour, salt and ground almonds. Mix until everything is combined.

3. Turn the pastry onto a lightly floured clean surface. Bring the pastry together using flour as required as the pastry will feel soft.

4. Form the pastry into a block, wrap in cling film and place into the fridge overnight.

5. For the frangipane, cream together the butter and sugar using a mixer with a paddle attachment .

6. Add the egg and beat until fully incorporated. Add the ground almonds with the almond extract and mix until everything is combined. Put the frangipane into a clean bowl and leave to one side until required.

7. Remove the pastry from the fridge about 20 minutes before you plan to roll out the pastry.

8. Brush a 9” tart case with melted butter and lightly dust with flour. Roll out the pastry to about a ¼ cm thickness. The pastry needs to be about 6cm larger than the pastry case. Roll the pastry up on a rolling pin and using the rolling pin to transfer the pastry.

9. Drape the pastry over the pastry case. Press the pastry into place. Run a rolling pin over the top of the pastry case to remove any excess pastry.

10. To assemble the bakewell, transfer the frangipane to a piping bag and pipe a line of frangipane along the other edge of the lined tart case.

11. Add to 2 to 3 generous tablespoons of strawberry jam to the centre of the tart case.

12. Spread the jam over the base of the tart case all the way out till it meets the piped line of frangipane. Cover the jam with the remaining frangipane. Top the Bakewell with a sprinkling of flaked almonds.

13. Bake the strawberry Bakewell for 45 to 50 minutes in a preheated oven at 175c. Once baked set aside to cool.

14. Serve with fresh strawberries and whipped cream.