Post by barney on Oct 14, 2013 8:28:24 GMT
Continuing with my drive to sweeten up this forum:
Bakwell Tart
Ingredients:
170g / 6 oz shortcrust pastry
2 tbsp strawberry jam
110g / 4 oz margarine or butter
110g / 4 oz soft brown sugar
2 eggs
55g / 2 oz self-raising flour
55g / 2 oz ground almonds
½ tsp almond essence
Method:
Line a 7in / 18cm flan dish or sandwich tin with the pastry and prick the base. Leave to rest in the fridge.
Cream the marge and sugar together with an electric whisk and then beat in the eggs.
Add the flour, ground almonds and almond essence and mix until smooth.
Cover the pastry base with the strawberry jam and then gently smooth the sponge mix over the top. Add some flaked almonds for decoration if desired.
This can be made in advance (perhaps not more than a couple of hours) and stored at room temperature.
Bake for 25-30mins at 180C, so pretty late in stored heat cooking. Remove and cool on a wire rack, serve either hot or cold with cream or custard.
It should look like this:
Not like this:
I had made it early and stored it in the fridge. Obviously baked it far too hot (I have lost all faith in my temperature sensor), but not only was it burnt outside, it was uncooked inside. Still learning.
Bakwell Tart
Ingredients:
170g / 6 oz shortcrust pastry
2 tbsp strawberry jam
110g / 4 oz margarine or butter
110g / 4 oz soft brown sugar
2 eggs
55g / 2 oz self-raising flour
55g / 2 oz ground almonds
½ tsp almond essence
Method:
Line a 7in / 18cm flan dish or sandwich tin with the pastry and prick the base. Leave to rest in the fridge.
Cream the marge and sugar together with an electric whisk and then beat in the eggs.
Add the flour, ground almonds and almond essence and mix until smooth.
Cover the pastry base with the strawberry jam and then gently smooth the sponge mix over the top. Add some flaked almonds for decoration if desired.
This can be made in advance (perhaps not more than a couple of hours) and stored at room temperature.
Bake for 25-30mins at 180C, so pretty late in stored heat cooking. Remove and cool on a wire rack, serve either hot or cold with cream or custard.
It should look like this:
Not like this:
I had made it early and stored it in the fridge. Obviously baked it far too hot (I have lost all faith in my temperature sensor), but not only was it burnt outside, it was uncooked inside. Still learning.