As Bake Off continues, things are really starting to get serious on the show, with Pastry Week bringing a whole host of challenges to trip up the bakers, with timing and technique proving to be a real issue. Luckily, we can bake from the comfort of our home, without anyone shouting continuous time reductions at us, or worrying about being judged for our soggy bottoms...
This week, why not give this delicious twist on the classic Bakewell tart a go? Created by Sarah Cook over at BBC Good Food, this recipe uses apricot compote instead of jam, and providing a handy shortcut for the filling, this bake is sure to give people a sweet surprise, while also being substantially less stressful to make!
If you're looking for a spectacular, sweet shortcrust pastry this recipe from Ellie's kitchen is perfect. Ellie is a talented baker and her shortcrust pastry makes a great foundation for sweet pies and tarts. To take a look at some of her other recipes click here.
Photo by Brynn (click here for original version)
For the Pastry
- 450g Plain Flour, plus extra for dusting
- 260g Unsalted Butter, cubed
For the Filling
- 140g of self raising flour (plus extra)
- 140g of golden caster sugar
- x1 600ml jar of apricot compote
- Icing sugar (for dusting)
- Greek yogurt and honey to serve (optional)
For the Pastry
Step 1 -Start by sifting the flour into a bowl and sift the icing sugar over the top.
Step 2 - Then using your hands, work the cubes of butter into the flour and sugar. Do this by rubbing your thumbs against your fingers until the mixture is fine and crumbly. If you wish, at this stage you can add any flavours to it.
Step 3 - Add the eggs and milk to the mixture and gently work it together until it forms a ball of dough. Then flour it lightly.
Step 4 - Flour your surface and place the dough on top. Pat the dough into a flat round shape, then wrap it cling film and put it into the fridge to rest for at least half an hour.
For the Filling
Step 1 - Begin by rolling out the pastry with some flour, until it's big enough to line a deep (20-23cm) tart tin.
Step 2 - Preheat the oven to 180C/160C fan/gas mark 4. Line the pastry with baking paper, fill with baking beans, and blind bake for 20 mins.
Step 3 - Once the time is up, remove the pastry from the oven and take away the beans and paper. Bake for a further 5 mins, until the pastry is a pale biscuit colour.
Step 4 - In the meantime, make the filling for your tart. Begin by whizzing the madeira cake in a food processor, then tip it into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Beat the ingredients together until the mixture is smooth.
Step 5 - Reduce the oven to 160C/140 fan/gas mark 3.
Step 6 - Spoon the compote into the pastry case and spread over the base, then follow with the almond mixture, until it covers the compote evenly.
Step 7 - Scatter the tart with flaked almond, then place it into the oven to bake for 1 hour, until the mixture is firm and golden brown.
Step 8 - Remove from the oven, and once somewhat cooled, transfer the tart to a serving plate. Dust it with icing sugar, and serve while the tart is still slightly warm.
Step 9 - If desired, serve with Greek yogurt and a drizzle of honey.
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