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If you were not already aware (which most of you in the UK or Australia are, due to the fact we get an extra Bank Holiday to celebrate) 2012 is the year of Queen Elizabeth II's Diamond Jubilee.
Also this year in April was my five year anniversary of stepping 'off the boat' in London and I have now received my indefinite leave to remain, which means they can't ever get rid of me now!!!
To celebrate these momentous occasions I wanted to bake something that to me in quintessentially English and since I had never even heard of a Bakewell Tart until a few months ago I though this would be the pefect celebration pudding.
To celebrate these momentous occasions I wanted to bake something that to me in quintessentially English and since I had never even heard of a Bakewell Tart until a few months ago I though this would be the pefect celebration pudding.
Considering I have never done a blind baked pastry before - I think the Queen would have been pleased with my efforts.
Congratulations Queenie!
Bakewell Tart recipe by BBC Good Food
PASTRY
125g plain flour
75g unsalted butter, cold and diced
25g caster sugar
1 egg yolk
1 egg white
FILLING
2 heaped tbsp raspberry jam
150g unsalted butter, at room temperature
150g caster sugar
3 eggs, beaten
egg yolk
150g ground almonds
lemon , zested
1 tbsp flaked almonds
To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with cling film and chill for no more than 1 hour.
Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm.
Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
Line the pastry case with baking parchment and fill with baking beans (or rice as I forgot to buy baking beans). Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level.
Bake for 20 minutes.
Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.
Happy Baking x
