Tuesday, September 20, 2011

Bake Well, Especially When Making A Strawberry Bakewell Tart

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Now playing: Neil Diamond - September Morn
via FoxyTunes



The Bakewell Tart's history seems to have come from a mistake. This story reminds me of John Cleese's character Basil Faulty giving Manuel very important instructions for a task....Always ending in a language barrier with pear-shaped results and a red-faced, shouting Basil. As the story goes, the landlady of the then White Horse Inn gave instructions to her Italian cook to make a jam tart. The cook didn't make a straight forward jam tart and spread a frangipane-like mixture over jam in a shortcrust. This pudding became popular at the inn. It seems it was a bit popular for brekkie in this house for a few days.

This is the next chosen recipe out of The Great British Book of Baking. Mine is garnished with fresh strawberries in a spot of spiced rum and I used slivered almonds on top. Start with a prepared short crust, blind-baked. Spread with jam, this time strawberry.

For the topping:

60g. unsalted butter
60 g. caster sugar (baker's sugar for US)
1 med. egg
30 g. self-raising flour
1/4 tsp. baking powder
50 g. ground almonds

Mix well and spread over the shell and jam. Bake at 180 deg./350 deg./gas mark 4 for 30 minutes, or until golden and set.

Cool and drizzle with icing glaze ( 100 g icing sugar, 1 tbsp water and a few drops of vanilla) and sprinkle with almonds.





The tomatoes keep coming!



Remember this collage of not too long ago?



Well, here the little beauty is!



Unless a tree has borne blossoms in the spring, you will vainly look for fruit o it in autumn. ~ Charles J. Hare

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