RECIPES
Strawberry bakewell tart with clotted cream
SWEET PASTRY ( for 4 26cm tart shells or 18-20 10cm individual tarts)
225g unsalted butter
170g caster sugar
4 free range egg yolks
4tbs cold water
110g corn flour
335g soft plain flour
5g salt
Cream the butter and caster sugar together. Beat until the mixture starts to go pale. Combine the egg yolks and the water and beat gradually into the butter mix. Mix the flours and the salt and sift onto the butter mix. Use a rubber spatula to fold the flour in. you are aiming for dough that is homogenous but has been worked as little as possible. Turn the dough onto a floured surface and bring together into a cylinder. Wrap in cling film and chill for at least 30 min.
FRANGIPANE ( for 1 large tart tart or 8 individual tarts )
150g un salted butter
150g caster sugar
150g Whole free range egg, 3 medium eggs
150g ground almonds
5g salt
50g self raising flour
Almond extract
Cream the butter and sugar in a mixer, gradually add the egg interspersed with the flour, add the ground almonds and salt. Flavour with a few drops of good quality bitter almond extract.
TART
Line your chosen tins and blind bake at 160°c until just set, remove the baking beans and cook until a light golden brown. Egg wash with two coats of yolk and water wash. Spread the tart case with a layer of your chosen jam and then pipe in the frangipane. Bake at 160°c for 20-25 min for a large tart and 10-12 minutes for individual, the frangipane should be golden and just firm.
Serve with fruit to match the jam and plenty of clotted cream
Both the sweet pastry and the frangipane can be frozen raw or kept in the fridge for 3-4 days.