It’s my Dad’s birthday tomorrow, so we had a little celebratory lunch today in his honour. I made bakewell tart, my sister made chocolate-dipped Viennese biscuits and we had homemade sausage rolls to top off the savoury lunch! It was all very delicious, but I now feel like the size of a house…
Bakewell tart is one of my absolute favourites, but only the kind without icing. Weirdly (for me), I like a bakewell tart to be as basic as possible. Almond is an a amazing flavour on its own, with raspberry jam being the perfect accompaniment – no sugary icing needed!
Frangipane is the star of the bakewell tart, making up the majority of the filling. Its moist, buttery and melts in your mouth with every bite. Its basically my dream filling. Have I said how much I love bakewell tart…???
I won’t lie, I had SO many issues with the pastry this time around! I thought I’d cracked it recently, but pastry still seems to be my nemesis. I genuinely made this pastry twice and rolled each out like 5 times before actually managing to get it in the tin! I was in full 5-year old tantrum mode by the end. Baking is emotional guys. But for all its sins, pastry does patch up well and once the filling has been baked no one can tell the stresses that’ve been had! Its just yours and the pastry’s little secret.
Aside from pastry stresses above, it really is an easy dessert to assemble – promise!
Sometimes you just need to bake a tart right? And this weekend was one of those times. The crisp buttery pastry, sharp tang of raspberries and comforting frangipane makes this a favourite in my book. The rectangular tart tin also makes it look far fancier than it actually is, which means everyone thinks you’re an expert in patisserie. Win win!
After my Pear and Frangipane Tart post I decided to take the plunge and twist the ingredients for my take on a Bakewell Tart. This raspberry and frangipane tart with lemon drizzle is super simple to make and aside from the pastry chilling time takes no time at all! Though, for those of you with crazy social lives both the pastry and frangipane can be made in advance and kept chilled in the fridge for a few days until you need it.
Now I don’t profess to be a pastry expert by any means and using a rectangular tart tin has presented me with many challenges thats for sure. But practice makes perfect with pastry, and once your filling is in the pastry shell no one can see your patchwork pastry beneath! So go forth and impress with your rectangular tarts!
This Pear and Frangipane tart, dare I say it, may be the best tart I’ve ever made. Bold statement I know, but pastry has never been my strong point and this tart is rectangular! RECTANGULAR!! And I still managed to make it look appealing! So proud!
I first made this back in January and its now become a staple in my repertoire and a requested favourite of my Nan’s! The recipe is adapted from Edd Kimber’s book Patisserie Made Simple which is one of my absolute favourite dessert books. Not only to bake through but also just to flick through and look at the gorgeous photographs. I’ve met Edd on multiple occasions now at different baking festivals/events, including picking up this very book at the same time as him at last years Cake and Bake Show (which is totally my claim to fame)!
The recipe itself is actually pretty straightforward and doesn’t require too much frantic running around. Aside from the pastry chilling, the pears are the longest component to prepare as they need to be poached in a sugar syrup before being baked in the oven. Before this recipe I’d never poached, or actually even eaten a pear and my tart has always gone down well. So take comfort from that if required!
Now that I’ve made this on quite a few occasions I’m thinking of branching out and replacing the pears with raspberries and an icing glaze for a take on Bakewell Tart! Or perhaps studded with cherries or blackberries? The possibilities are endless!