It was Super Sunday for us, still unpacking the stuffs and rearranging the things, downloading the snaps from our trips, recounting our days in Florida, and in between watched two of the best films of recent years – Extremely Loud and Incredibly Close (ELIC) and The Artist.
If the word ‘film’ is more a colloquial term use to encompass the art of making pictures , ‘cinema’ is the word that deals with the finer nuances of film making with a more aesthetic approach, intellectually stimulating and in a more artistic way and the term ‘movie’ pertains to the economic commodity of the industry. It has been years I have not seen a good cinema, The Artist made me realized that. From the very beginning to the end of the story, it was super captivating and highly expressive without a single dialogue ! The transformation from the silent movie era to the motion pictures of talking faces was a great step in the history of cinema, and understandably a paradigm shift in the psych of the audience but is equally difficult to make a silent movie in this era and as engaging as this. The other movie (ELIC) is close to my heart too as I am a big fan of Tom Hanks and with a good narrative story that weaved around 9/11 was high on emotions and am sure many of us will be able to relate it in some way or the other.
Between the intervals, we enjoyed this Bakewell tart with a cup of freshly brewed Colombian coffee ( recently someone gifted us this) and some home-baked mini pretzels (which needs more rework ! ). I love a good tart with buttery crust and equally rich filling, full of flavors and this tart has all that you can ever ask for. Frangipane filling is rich and tasty to its last crumbs and raspberry jam is more traditional than blueberry / blackberry jam, apart from this flaked almonds on top makes it very almondy by nature. A generous spoonful of almond extract is a must, but if you are willing to sacrifice little on flavor parameters, you can use pure vanilla extract too. Above all this Bakewell tart is fairly simple with a buttery crust underlying a fruity jam layer and topped with frangipane, that gives a cakey texture to the tart.
For all those trivia crazy people, including me, Bakewell tart is a traditional British recipe, from Derbyshire in England, though Bakewell pudding is more of a heritage recipe than anything else, probably dating back to Tudor times and earlier even. In more recent times in early 19 th century a food connoisseur thought it might be a good idea to use the bake well pudding filling in the short crust pastry tarts and rest is history.
- For Pastry :
- 1 cup All Purpose flour
- 3 oz / 6 tbsp unsalted butter
- 2 tsp Caster sugar
- ¼ cup iced water
- 3 oz / 6 tbsp unsalted butter
- ½ cup caster sugar
- 2 large eggs (beaten)
- 3-4 drops Almond extract
- ⅔ cup Almond meal
- ⅓ cup self raising flour
- ½ cup Blueberry jam
- Icing sugar to dust
- Flaked almond slices to garnish
- Preheat the oven to 350 F.
- Grease lightly a 8 inch tart tin.
- In a bowl sift the flour, rub in the cubed and chilled butter until it resembles fine breadcrumbs.
- Stir in the sugar and make a well in the center.
- Add almost all the iced water and mix with the spatula using a cutting action and collect the dough.
- Add more water if the dough is too dry. Dough will be slightly sticky.
- Gather the dough and rolled it between two sheets of baking paper / parchment paper so as to line the tart tin.
- Line the tart tin with the pastry , trim the edges and refrigerate for atleast 20 minutes or until ready to use.
- Line the pastry with baking paper and spread the baking beads / or uncooked rice or lentils over it, spread it evenly and bake for 10 minutes.
- Remove the paper and baking beads, and bake the pastry blind for another 10 minutes or until golden. It should not look raw.
- Prepare the filling by cream the sugar and butter until light and fluffy, using a electric beater.
- Gradually add the beaten eggs one by one and combined it.
- Add the almond flour, almond extract and self raising flour gradually and combined it well after each addition.
- Cool the pastry.
- Spread the jam over the cooled pastry and level it up.
- Pour the frangipane filling or almond batter over it and level it up.
- Decorate the top with the almond flakes.
- Bake the tart for 35 minute until well risen , golden and done.
- Dust with icing sugar and serve the bakewell tart warm or at room temperature.
This recipe will be showcased in the event – Flavors of UK guest hosting here. If you have not send any recipes yet, then start cooking and bring some British flavors to your table, the event will be through March and kindly email the recipes to us.
Have a lovely day, stay tuned will be back with more delicious post soon !