Sunday, 5 October 2014

Bakewell tart that isn't

This can't possibly be a tart because it has no pastry, but for me this is its appeal. 

Pastry just adds time and complicates a recipe and there are some diners who detest the stuff, happily cutting it off and leaving it at the side of the plate. 

I can understand this behaviour in the gluten intolerant crowd but there are those who see pastry as an unnecessary barrier to dessert. If I've bothered to make that pastry then I find this behaviour a little rude. 

I'm not sure about the baking time for this recipe. It requires  45 minutes but kept failing the skewer test so had closer to an hour in the oven. I think that 45 minutes may have resulted in a more marzipan-like texture in the middle. More experimentation may be required. 

You need a flan tin or cake tin of roughly 20cm diameter. This must be well greased. 

  • 150g unsalted butter 
  • 150g granulated sugar (golden granulated our caster is also fine) 
  • 2 large eggs 
  • 1tsp vanilla extract (don't use that plastic essence stuff) 
  • 150g self raising flour (am sure gluten free works here) 
  • 150g ground almonds 
  • 6 tsp raspberry jam (may be easier to use a conserve that is less set) 
  • 150g fresh raspberries (I used frozen and think this was a mistake - see cooking time comment above) 
  • 50g flaked almonds (or fewer if you have fussy children) 

  • Preheat oven to 160ºC. 
  • Cream butter and sugar. 
  • Beat eggs and vanilla together then whisk into creamed mixture adding a bit of flour to prevent curdling. 
  • Fold in rest of flour and ground almonds (using a metal spoon). The mixture is diabolical at this stage and you will think you've made a mistake. Have faith, stick with it and when it finally combines as a cake mass then stop. 
  • Put just under half of the mixture in the cake/flan dish/tin. 
  • Add the jam trying to distribute evenly ish. 
  • Scatter a few raspberries. 
  • Try and put the remaining mixture on top. This isn't very easy. Do little bits at a time. 
  • Push the rest of the raspberries into the top and scatter with flaked almonds. 
  • Bake for 45 mins or until golden.

Serve with whatever takes your fancy. I like custard.

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