Bakewell Tart a la Zabwan
June 20, 2010 in Uncategorized
I love almonds. I have loved them since I was a little girl. I remember many years ago, my mother and I had traveled by bus from Salisbury, Rhodesia (it was a different world), to Lusaka in Zambia to visit one of my older sisters and her family. When we were leaving, one of my mother’s friends gave me a book of the most wonderful, imaginative stories for girls (I think that started my passion for Sci-Fi), to entertain me on our trip home, along with a little packet of sugared almonds. I think I was about 10 years old. I will always remember discovering the pleasure of pink or white sugared almonds, sucking the hard sugary outside coating away, to be left with an almond in its papery shell to crunch on. So delicious! Which reminds me – it’s been so long since I had some of these….do they still make them???
While scratching about for a good recipe for Inspiration’s challenge this week (bake a sweet tart), I saw a programme on the BBC in which the presenters made a Bakewell Tart (I think it was Economy Gastromony – love that show). And as it had almonds in it, I was intrigued. So with a bit of research, and a bit of tweaking, here’s a Bakewell Tart as per Zabwan. And it was pretty darn good too!!
Bakewell Tart a la Zabwan
100 grs ground almonds
100 grs soft butter
100 grs castor sugar
1 egg
vanilla extract
5 tbsp strawberry jam, or whichever jam you wish – this is important, as the flavour cames from the jam
1 – 2 tbsp flaked or slivered almonds
1 quantity shortcrust pastry
egg and milk ‘wash’ for pastry
- heat the oven to 200 C
- make a frangipane – blend together the ground almonds, butter and sugar, add the whole egg (beaten), and the vanilla, beat well, cover and chill to firm the mixture
- roll out the pastry (recipe below, or use bought defrosted shortcrust pastry), and using a rolling pin, lift the pastry onto a greased baking tray)
- spoon the jam into the centre of the pastry, and spread out to form a rough circle
- spoon the frangipane mixture onto the jam, and smooth it out
- draw the pastry up and tuck it in to form a rough tart crust – we’re talking rustic here, people!
- brush with the egg wash (beat an egg, add a little milk, brush the pastry with this so that it will be golden and delicious)
- sprinkle on the slivered almonds
- bake for 25-30 minutes, until the centre is golden and set, and the pastry crisp and browned
- lower the temperature, and bake for a few more minutes with the oven door open
I didn’t have shortcrust pastry in the freezer, but with a little research I found a recipe so easy that I will always make my own! It’s from taste.com.au Here it is:
Shortrust Pastry
250 grs flour
pinch of salt
125 grs butter, cut into small cubes
1 egg, chilled
1 tbsp chilled water
- process flour, salt and butter until fine breadcrumb stage
- whisk egg and water together, add to flour mixture with processor running
- add extra water if needed
- process until large clumps form, stop before it forms a ball (work it as little as possible)
- turn out onto a piece of grease-proof paper and, with your finger tips, draw it into a ball, wrap it up, and chill for at least 30 minutes
- roll out into a rough circle, and continue as above
This went down a treat, and I will definitely make it again! It was easy, and delicious. I really liked the no-fuss, rustic, “smash-it-altogether, it will taste great” sort of easiness of this tart.
Thanks to Inspiration for a great challenge, and I like the sound of this week’s one too!
Collywolly said on June 20, 2010
Hey what a great tart. Bakewell is one of my most favourite tarts….well done Zabs….and fab photos too!
) Hope you are well. Hugs xxx
tandy.sinclair said on June 21, 2010
this looks great!
Zabwan said on June 21, 2010
thank you! I enjoyed meeting your challenge, lol
Zabwan said on June 21, 2010
hello Browniegirl!!!!! so glad you dropped in
Bakewell is now one of my favourite tarts too, and my photos are improving, thank you!
debsie said on June 21, 2010
Almonds are one of my favourite things too and this tart looks amazing!
Zabwan said on June 21, 2010
thank you, Debsie *hugs*
janicetripepi said on June 21, 2010
Oooooh Z, I completely concur about almonds. I just just love them. I shall keep this recipe and make it for my sister on her birthday – Bakewell Tart is just about her most favourite sweet tart. Thanks for this easy recipe YAY!!! My sis gon looooooooove me mo xxxxxx
Zabwan said on June 21, 2010
lol, thanks Jan! let me know how it goes (maybe you should make the pastry a little neater)
sharonsmit said on June 21, 2010
Oh wow – this looks delish… lots of sweet jam… YUMMIE!!! xxx
Zabwan said on June 21, 2010
thank you Shaz! how you doing???
sharonsmit said on June 21, 2010
Im still kicking! Just been so busy.. Hope to be back in full force soon!
xx
Zabwan said on June 21, 2010
yay!
supagran said on June 21, 2010
I am also an almond fan and I love Bakewell Tarts. You can still get sugared almonds.
Zabwan said on June 21, 2010
well, thats good news! i was thinking of trying the sweetie shop at the mall…:)
pinkpolkadot said on June 21, 2010
This looks so nice!!!!! Enjoy the week!!
TheCreativePot said on June 21, 2010
I love those pink & white almonds too – I’m sure you still get them, think I saw them at Checkers the other day?
This tarts looks super delicious! Inspiration’s challenges always sound so interesting and yet I never get round to doing them. Bad bad blogger.
Zabwan said on June 21, 2010
lol, hardly! loved your lentil recipe, yum yum
i have given myself an absolute craving for sugared almonds, will have to track some down now!
Zabwan said on June 21, 2010
thanks Pink! you too *hugs*
BITSOFCAREY said on June 23, 2010
yummy! Gonna try this soon! thanks x
Zabwan said on June 23, 2010
this was a lot of fun to make, no fuss, and it works
Gaby866 said on July 1, 2010
good idea.. I also have fond memories of sugared almonds… growing up in Basel ( Switzerland) in winter you have these carts in town selling sugared almonds and roasted chestnuts.. The smell of both still stick to me today and long for little newspaper packets filled with them !
Zabwan said on July 1, 2010
you’re swiss!! i was wondering, thought maybe german (sorry!)
we had a swiss exchange student stay with us for a year, she is a wonderful girl, and will always be our swiss daughter! her family came to visit, too and one of these days we hope to visit Switzerland! thanks for sharing your memories