Blackcurrant Bakewell Tart

Fri, 21 July 2017

INGREDIENTS:

 

Ingredients for the Sweet Pastry:

75g icing sugar

125g butter

1 egg beaten

250g Plain Flour

 

Ingredients for Blackcurrant Jam:

500g blackcurrant, cleaned

500g caster sugar

2 tablespoons water

Juice of 1 lemons

 

Ingredients for Blackcurrant Bakewell Tart:

400 g sweet pastry

200 g blackcurrant jam

100g butter, softer

100g icing sugar

100g ground almond

2 tbsp. cornflour

2-3 eggs

whipped cream to serve

 

METHOD:

 

Method for the Sweet Pastry:

In a large bowl, with a wooden spoon or an electric mixer, beat together the butter and icing sugar until creamy, combine to it the egg. ( it will be a little split looking but don’t  panic.)

On a work surface or a large bowl sieve the flour and make a well. Add the butter and egg mixture in the well and start to combine the flour with the mixture to form pastry dough. Shape in a rectangular shape and wrap in Clingfilm.

 

Allow to rest for at least 30 minutes. 

Roll on a well floured surface, and when lined set in the fridge for 20 minutes before using as required in the recipe.

 

Store for 3 - 5 days, or freeze for 2 months.

 

Method for the Blackcurrant Jam:

Place the berries in a sauce pan, add the sugar, water and lemon juice and slowly heat through until the sugar has dissolved.  Bring to the boil and simmer for 12 -15 minutes stirring occasionally to break down the fruit, you are looking for a rustic consistency rather than a jelly.

 

To check the jam is at setting point place some saucers in the fridge to chill and place a spoon of jam onto the saucer to check, cooked jam will set on the saucer within 2 - 4 minutes.

 

In the meantime, wash the jars in soapy water and rinse, fill again with boiling water.

Empty the water after 2 minutes and place the jars on a baking tray for 20 minutes in the oven at 140°C /320°F.

 

Transfer to sterilized jars and use as within 6 months.

 

Method for Blackcurrant Bakewell Tart:

First, using a rolling pin, roll out the pastry on a lightly floured surface.  Prepare 1 x 20cm diameter by lightly greasing and dusting with flour the edges.    Lay the pastry and fit around.   Spread a layer of blackcurrant jam onto the pastry then place in the fridge to set for 30 minutes.

 

Preheat the oven to 160˚C/325F/Gas Mark 3.

 

Then, prepare the almond mixture. Place the butter, sugar, almonds, cornflour and eggs into a bowl and whisk until the mixture is smooth.    Pour the mixture over the prepared pastry, scatter a few fresh blackcurrants over the top and sprinkle with icing sugar.

Bake in the oven for 30-40 minutes until golden brown on top.

 

When the tart is baked, remove and leave to cool for 1 hour then, serve some whipped cream in the centre and decorate with a few berries.