Posts tagged jam

Bakewell Tart

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Bakewell Tart

I

 love a traditionally made bakewell tart but its seems that those who don’t agree seem to have a tainted opinion founded into their childhood from thier experiences of Mr Kipling’s overly sweet and synthetic offerings. Found overdosed with grainy icing in your packed lunch that should ideally inspire and energise!? That said, on baking this tart over the weekend for my family his holy name was referenced three times without provoking! But I assure you that a homemade bake well is a good way to convince those haunted by Mr.K’s recipe and being such a traditional recipe I felt it needed a proud place on my blog archive.

I do already have a Rhubarb bake well tart recipe but this arguably this is not ‘traditional’ as is my style. And in fact this one is in my style also using some leftover homemade blackcurrant jam from the summer. But feel free to use a jam of choice here, traditional raspberry or strawberry, apricot or even marmalade!

Makes 1 tart

  • 1 pastry case (see here)
  • 100g unsalted butter
  • 100g caster sugar
  • 75g ground almonds
  • 50g plain flour
  • 2 eggs
  • Splash almond extract (optional)
  • 100g jam (raspberry, blackcurrant, strawberry etc)
  • Handful of flaked almonds
  • 6 tbsp icing sugar
  • Juice 1/2 lemon
  1. Make the pastry case – instructions here
  2. Preheat the oven to 180°C.
  3. Cream the butter and sugar together
  4. Then gradually beat in the eggs and the almond extract until the mixture is combined
  5. Gently fold in the ground almonds and flour until well combined.
  6. Spoon the jam evenly over the base of the pastry case.
  7. Cover with the almond frangipani mixture and use a palate knife or spatula to smooth out the surface until even and the jam is completely covered.
  8. Scatter over the flaked almonds
  9. Bake for 30 minutes until golden and the middle is set. Leave to cool completely.
  10. Sieve the icing sugar into a bowl. Add the lemon juice drop by drop being careful you don’t add to much to fast. You’re aiming for a really thick paste consistency that you can pipe.
  11. Spoon into a piping bag and snip a small end off. Pipe the icing in your desired pattern over the top.
  12. Serve with creme fraiche!

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Pumpkin Butter (Jam)

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I’ve been seasonally experimenting with pumpkins recently. They’re versatility and texture mean they are great in sweet recipes and desserts. This recipe is titled ‘butter’ but it doesn’t actually contain any……its more of a sweet, spicy, rich, deep jam that is great with pancakes, my pumpkin muffins, smeared on a toasted bagel or in a compote with yoghurt and granola for breakfast.

  • 1 can pumpkin puree [or you can roast and use the flesh from a pumpkin but this recipe called for the packed canned type….]
  • Approx 90ml apple juice
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • ½ tbsp cinnamon
  • Grating of nutmeg
  • 140g dark brown sugar
  1. Combine all the ingredients in a heavy based pan and heat. You may need to add a little more apple juice to make it thinner in order to heat it. Bring to the boil and simmer gently for 30 minutes until thick.
  2. Store in an airtight container in the fridge until needed.

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For the breakfast pots, I layered some pumpkin puree on the bottom, some Greek yoghurt mixed with a splash of vanilla extract and topped with blueberries and my granola!

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I saw the recipe called for pumpkin puree in a can and have always wanted to try this…..I slightly felt like I was cheating but it was good!