Sun, 24 November 2024
Almond Pastry
200g diced butter 330g plain flour
130g icing sugar 30g ground almonds
1 egg and 1 egg yolk ½ tsp salt
Cream together the butter and icing sugar in a mixer using the paddle attachment.
Add the egg and egg yolk and mix into the butter and sugar. Add the flour, salt and ground almonds and mix until everything is combined. Turn the pastry onto a clean work surface. Form the pastry into in a block, wrap in cling film and place in the fridge. Allow to chill for at least 1 hour or ideally overnight.
After the pastry has been allowed to rest
Brush a 9” tart case with melted butter and lightly dust with flour. Roll out the pastry to about a ½ 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. 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. Place the lined tart shell into the fridge while you prepare the frangipane.
Frangipane
75g of softened butter
75g caster sugar
1 egg
75g ground almonds
Using a mixer with a paddle attachment cream together the butter and sugar. Add the egg and beat until fully incorporated. Add the ground almonds and mix until everything is combined. Put the frangipane into a clean bowl. The frangipane can be used immediately or kept in the fridge for up to a week.
To assemble the Bakewell
Preheat the oven to 170c
To assemble pipe a ring of frangipane around the outer edge of the lined tart shell. Add a couple of generous spoonsful of raspberry jam to the base of the tart shell. Piping the frangipane around the outer edges prevents the jam from leaking through the sides.
Cover the remaining tart shell with frangipane. Do not over fill the tart with frangipane as the mix will rise when baked. Cover the surface of the tart with fresh blueberries, pushing slightly into the frangipane. Sprinkle the surface with flaked almonds
And bake in the preheated oven for 40 minutes.
Almond Tuile
50g flaked almonds
45g icing sugar
10g flour
20g melted butter
1 egg white
Combine together the icing sugar and flour, add the melted butter and egg white. Mix in the flaked almonds
Leave to rest in the fridge for an hour
Preheat the oven to 170c
On a baking tray lined with parchment paper spread a thin layer of the tuile mix across the sheet.
Bake for approximately 10 to 15 minutes
The tuile can be baked to completely hard and then broken into shards or can be cut directly from the oven with a cutter to a desired shape
Serve the Bakewell warm with vanilla mascarpone and almond tuile
