![]() ![]() I don't think this, or the ground almonds Bell also adds, are necessary though: I much prefer the savoury plainness of Tamasin Day-Lewis's ordinary shortcrust, which sets off the rich frangipane nicely. Boxer says she makes hers with short instead, but I stick with the original, and decide she's right this would work well with a soft, wobbly custard filling, but it's too flimsy for frangipane.įlorence White's "early 19th-century recipe still used in Derbyshire", taken from her Good Things in England, simply specifies "rich pastry", which I take to mean a shortcrust enriched with egg, as used by Annie Bell in her Baking Bible. Puff seems to be more traditional, quoted in both the 1836 recipe and an 1837 one held by the Derbyshire Record Office, but the only modern version I find using it is Ruth Lowinsky's 1931 version, included in Arabella Boxer's Book of English Food. Let's start with the relatively straightforward matter of pastry. The pastry mustn't be cardboardy, or soft. (Or pudding.) But that frangipane shouldn't be stodgy, or wincingly sweet. Strangely, recipes up to the mid-20th century tend towards the custard sort, but these days, if it doesn't contain frangipane, it's not a bakewell tart. Although, according to this incredibly comprehensive article on its origins, the first recorded recipe dates from 1836, its medieval precursors came in two main forms: flavoured custard tarts with candied fruit, and Lenten almond-paste tarts. The more interesting discussion, as far as I'm concerned, concerns the filling. In Bakewell itself, it's definitely a pudding, the name by which it was apparently known until the 20th century, though, as Alan Davidson's Oxford Companion to Food observes, truth be told it's "more of a tart", wherever it's baked. Well, how would you bake a bakewell?Ī modest Derbyshire tart, this, but one whose very name excites controversy. Add the almonds on top in the last 5 minutes of cooking.Whether you call it a pudding or tart, this Derbyshire favourite can be made with puff or shortcrust pastry, with frangipane or custard. Level out and bake for 25 minutes until golden and well risen. Spread the compote over the base, and top with the frangipane. Remove the paper and beans and return the pastry to the oven for a couple of minutes until golden. Fold in the dry ingredients and zest and a pinch of salt. To make the frangipane, cream together the butter and sugar until fluffy, then beat in the eggs. Simmer for about 12 minutes until thickened. Meanwhile, make the compote, if using, by putting the berries into a small pan with the sugar and lemon juice and bringing to the boil. Do so, then line with baking paper and weigh down with baking beans or dried pulses. Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Preheat the oven to 190C (170C fan)/gas mark 5. Wrap in clingfilm and chill for at least an hour. Rub this into the flour, then stir in just as much cold water as you need to bring it together into a dough it should not be sticky. To make the pastry, mix the flour and salt in a bowl, and then grate in the cold butter. 25-35g caster sugar depending on sweetness of tooth.140g plain flour, plus extra to sprinkleįor the compote (or use 100g low-sugar raspberry jam):.The recipe below is the original recipe from Felicity Cloake at The Guardian. This is to give it more of a syrupy consistency – the rhubarb would have been too watery to add straight to pastry. *To make the rhubarb filling, I used 1 jam jar of the honey roasted rhubarb and reduced it in a saucepan on a low heat, stirring occasionally. This is an adaptation of a bakewell tart just as I had a jar of Honey Roasted Rhubarb to finish off and thought it would make a novel filling instead of jam. Rhubarb bakewell with homemade vanilla ice cream
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