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
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:
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!