Pastry week on The Great British Bake Off is always a tricky one. Making those mouth-watering pastries is an art form in itself.
Candice conquered the breakfast pastries, but Jane’s filo pastry amusebouches stole the show, and she walked away star baker.
Despite doing just as bad as Tom (who put granola on pastry - who does that!?), Val, queen of our hearts and the nation’s Northern Nanna, was cruelly sent home.
Booooo!
And then there's the heart-breaking news that Bake Off is basically falling to pieces (just like a flaky pastry) with Mel, Sue and Mary Berry announcing that they all will be quitting the show after this series and will NOT be moving with the show over on Channel 4 – leaving Paul Hollywood as the last man standing.
So to soften the awful mood, we’ve got a cracking Bakewell Tart recipe you can get stuck into – just like the one in last night’s signature challenge, but with a lot more instructions.
It’s gluten free, too! Winning.
Here you are:
Ingredients:
For the pastry:
-
100g of icing sugar
-
50g of ground almonds
-
250g of rice flour
-
1 tsp xanthan gum
-
1 pinch of salt
-
1 vanilla pod, seeds only
-
125g of unsalted butter
-
2 eggs
For the filling:
-
300g of raspberry jam
-
250g of unsalted butter
-
250g of caster sugar
-
2 eggs, beaten
-
275g of ground almonds
-
1 vanilla pod, seeds only
-
50g of rice flour
-
1 pinch of salt
-
1 tbsp of Amaretto
Alternatively, you could perhaps buy your pastry and your frangipane/jam. But that would be cheating, wouldn’t it?
Bakewell Tart method:
-
Begin by making the pastry. Place all the dry ingredients in a blender and blitz until fully combined. Add the butter and blitz until the mixture resembles breadcrumbs.
-
Add the vanilla and beaten eggs and blitz until the mixture comes together to form a dough. Wrap the pastry in cling film and place in the fridge for 30–45 minutes to chill.
-
Meanwhile, make the frangipane filling. In a medium bowl, cream together the butter and sugar until light and fluffy. Gradually add the eggs, a little at a time, followed by the remaining ingredients, then whisk until smooth. Refrigerate until ready to assemble the tart.
-
Preheat the oven to 180°C/gas mark 4.
-
Roll the pastry between 2 sheets of cling film to the thickness of a £1 coin. Remove the top layer of cling film and upturn the pastry into a 10 inch tart tin. Press the pastry gently into the tin, then press the edges with your thumb to remove any excess.
-
Gently remove the cling film. Place the tart case in the freezer for 20–30 minutes, or until very firm. There is no need to blind bake gluten-free pastry.
-
Spread the raspberry jam over the base of the pastry. Dollop the frangipane filling on top of the jam and use a palette knife to smooth over the top. Scatter over the flaked almonds and bake for 40–45 minutes, or until the filling is firm and golden.
-
Leave the tart to cool slightly before turning out onto a serving plate.
This recipe by Victoria Glass first featured on Great British Chefs. Take a look at their recipe collections for some more great Tart Recipes.
Voila! Happy baking! Make Mary proud...
**Please send us pictures of all your bakes (the funnier the better)! **
For loads more yummy recipes, head over to Great British Chefs.
You may also like:
17 reasons why Great British Bake Off's Val Stones is everyone's Northern Nanna