Bakewell tart

Bakewell tart

By
From
Lamingtons & lemon tart
Serves
8
Photographer
Patricia Niven

During the shoot for this book I was trying to decide how to finish this tart when my wife, Cath, arrived home with the most amazing fruit from the market. There were juicy figs, amazing strawberries, nectarines and plums and I thought let’s just use these and not try too hard. The result was better than anything I could have spent days working on – the produce speaks for itself and the tart is extremely simple to put together. You’re not limited to using these fruits. Just pop down to your local market and see what looks great and it’s sure to work well.

Ingredients

Quantity Ingredient

Almond cream

Quantity Ingredient
60g unsalted butter, at room temperature
pinch salt
1 vanilla bean, seeds scraped
1/2 lemon, finely grated zest
60g icing sugar, sifted
60g ground almonds
1 egg
10g plain flour

Sweet tart case

Quantity Ingredient
280g plain flour
90g icing sugar
pinch salt
1 vanilla bean, seeds scraped
135g cold unsalted butter, diced
1 egg
1 egg yolk
50g Apricot and vanilla jam

Assembly

Quantity Ingredient
fresh seasonal fruit, cut into chunks, (I used nectarines, plums, strawberries and figs)

Method

  1. For the almond cream, place the butter, salt, vanilla seeds, lemon zest, icing sugar and ground almonds in a freestanding electric mixer fitted with the paddle attachment and mix on low speed until the paste is smooth and well incorporated.
  2. Use a spatula or scraper to scrape the paste from the inside of the bowl and mix well again.
  3. Add the egg and mix it in well before adding the flour.
  4. To make the tart case, place the flour, icing sugar, salt and vanilla seeds in a mixing bowl and, using your fingertips, crumble in the butter until you have a fine sandy texture.
  5. Add the egg and egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured work surface and knead it briefly with your hands to bring it together.
  6. Chill and rest the dough in the refrigerator for 45 minutes before rolling it out on a lightly floured work surface to a thickness of 2 mm. Roll the dough onto a sheet of baking paper on a baking tray and rest in the refrigerator for 20 minutes.
  7. Remove the pastry from the refrigerator and use it to line a 35 x 12 cm non-stick tart mould. You will have excess pastry, which can be frozen and reused.
  8. Preheat the oven to 170°C.
  9. Place the tart in the refrigerator to rest for 20 minutes before trimming any excess pastry from the rim. Blind bake the tart for 15 minutes or until nearly cooked. Remove the baking beans and leave the tart to cool before spreading the jam evenly onto the base.
  10. To assemble, spread the almond cream onto the tart, over the top of the jam, up to about a couple of millimetres from the top.
  11. Push the chunks of fruit into the almond cream.
  12. Place the tart back in the oven and bake for 25–30 minutes until golden brown. Remove from the oven and leave to cool completely before unmoulding and serving.
Tags:
darren purchese
burch and purchese
sweet studio
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