Bakewell tart

I made puff pastry from scratch for the first time and made it the base of a Bakewell tart. Bakewell pudding

preceded the Bakewell tart, a traditional English desert originating in the Derbyshire town of Bakewell.

I have always looked on puff pastry as one of those things you buy from the chiller or freezer in the supermarket- I mean all that fold, fold, fold, and memories of Paul Hollywood on the Great British Bake Off criticising bakers for the lack of flaky layers- give me strength! There is now no return to the chiller- puff pastry in the Thermomix is a piece of cake and taste wise there really is no alternative. This recipe comes from the Fast and Easy cooking book

This quantity will line two large tart tins. I always make double pastry quantities and put half in the freezer. Put 300g plain flour, large pinch salt, 300g chilled cubed unsalted butter (yes! puff pastry is buttery) and 110g chilled water in TM bowl. Combine at speed 6 for 15 seconds. Use reverse blade action for 10 seconds, Speed 2 adding up to 40g more chilled water if too dry. Turn the TM bowl upside down, divide into two equal portions on cling film. Wrap and refrigerate for about an hour.
When the pastry is well chilled roll on Silpat sheet in a rectangle, then fold in thirds. Turn the pastry round to repeat the process at least four or five more times. You can repeat lots of times, but if your kitchen is very hot, you may have to put in fridge for a few minutes.
Line an 8″ x 12″ flan tin and freeze the other half if not using in next day or two. Spread the puff pastry base liberally with jam. i used cherry jam to ring the changes. The bakewell mixture is a simple almond flavoured sponge, so pop all the ingredients into the TM bowl (or a food processor) and combine thoroughly. This size tin needed 120g unsalted butter, 120g caster sugar, 180g self raising flour, 1 tsp baking powder, 2 large eggs, 1 tsp almond extract, 2 tbls milk. Spread this over the jam base and sprinkle top generously with flaked almonds. I cooked on floor of roasting oven of aga for 20 minutes, transferring to baking oven for say 5 if it is over browning. If cooking in a conventional oven it should take about 30 minutes at 180°C

Mr Kipling bakewell has masses of water icing but a drizzle is enough! We had sun today – maybe summer is finally on its way to the Channel Islands- so I took the opportunity for an al fresco shot.

Thank you for visiting. I love to read your comments.

3 Comments Add yours

  1. Puff pastry from scratch – very ambitious! Your dessert looks delicious and worth the effort!


    1. vannillarock says:

      The thought that it would be tricky put me off for years. Now I know how easy it is – way easier to line the tin than a very short paté sucrée, I wll be doing again. Thanks for visiting. I appreciate your comment.


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