Leave to set, then serve in slices.Īny leftover jam can be kept in a sterilised and sealed jar for up to 6 months, or in a tub in the fridge for 3 weeks. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface.Spoon the pink icing into a small piping bag fitted with a small plain nozzle. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Put the eggs and caster sugar into a bowl and beat until light and fluffy. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Gluten Free Bakewell Tart Spoon the jam onto the pastry and spread it out evenly. For the icing, sift the icing sugar into a bowl.Remove from the oven and leave to cool completely in the tin. Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean.Spoon the mixture into the pastry case and smooth the surface using a palette knife. Add the ground almonds, egg and almond extract and mix together. Cream the butter and sugar together until pale and fluffy.For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.Set aside to cool a little before adding the filling. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice.Preheat the oven to 200C/180C Fan/Gas 6.Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface to the thickness of a pound coin.Add the egg and 2 tablespoons cold water, mixing to form soft dough. Leave the excess pastry overhanging, prick the base with a fork and chill for 30 minutes. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Roll out the pastry with a little flour and line a 23cm round tart tin.Remove from the heat and carefully pour into a shallow container. Increase the heat and boil for 4 minutes. Add the sugar and bring to the boil over a low heat until the sugar has melted. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher.This classic Bakewell tart is topped with feathered icing to give an impressive finish.
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