Last week I made Mrs. Marson’s Bakewell Tart. I love Bakewell Tart but I have never made one so I was excited to try. The recipe was very straight forward and the result was delicious!
After being brave and attempting to make pastry using Mrs. Marson’s All In One Recipe whilst making her Butterscotch Tart I decided to be even braver this time and use a more traditional method. I increased the pastry ingredients as, when I made the Butterscotch Tart, I found that there wasn’t enough. This time there was plenty but it was harder to make. I don’t know how Mrs. Marson catered for 100! My Bakewell Tart was 10” and the quantities below were perfect for a tart this size. As many of the recipes that I am going to make use pastry I decided to make a Pastry Page where you can find both methods and photos of the process.
7.5 oz butter
3 tbs water (I used a little more to help bring the pastry together.)
12 oz plain flour
* I didn’t manage to take as many photographs of this process as it is much messier than the all in one method.
1) Sieve the flour into a bowl.
2) Cut the butter into cubes and rub into the flour.
3) Add sufficient cold water to mix to a stiff dough.
4) Wrap the dough in cling film and put it in the fridge for 30 minutes. (This will make the dough easier to work with.)
5) Lightly flour your worktop and your rolling pin and roll out the dough.
6) Line a flan tin with the dough and blind bake.
* Cover the base with baking parchment and fill with dried rice or peas. Bake at 200 for approximately 15 minutes, until the pastry turn light brown.
The recipe didn’t say to blind bake but I did as I didn’t want a soggy bottom.
I cheated slightly with the filling. As my arms were aching from making the pastry, I turned to my trusty mixer. Sorry Mrs. Marson.
3 tablespoons raspberry jam. (Mine were very large tablespoons.)
4.5 oz Butter
4.5 oz Caster Sugar
3 oz Self Raising Flour
3 oz Almonds Ground Almonds
1/2 tsp Almond Essence
Icing Sugar for dusting
This recipe was an all in one but the cake maker in me will not allow me to do this. I cannot add eggs before I have creamed together the butter and the sugar and I must fold in self raising flour so I altered the method slightly. I am sure the all in one method would work, you just have to braver than I am to try it. If you are brave instead of following steps 2, 3 & 4 put the ingredients into a bowl and mix. If you do this please let me know how it turns out.
1) Spread the jam in the bottom of the pastry case.
2) Cream together the butter and sugar.
3) Gradually add the eggs.
4) Fold in the flour and ground almonds.
5) Fill the pastry case evenly with the mixture.
6) Bake in the middle of the oven at 190º for approximately 30 minutes.
7) Dust with icing sugar when cool.
As always, if you try any of our recipes I would love to hear from you! You can tell me all about it in the comments section below or you could post a photo on our facebook page.