cooking chocolate berry bakewell
May 06, 2014
What’s better than a Bakewell tart? I’m not sure I can answer that question, but this Chocolate Berry Bakewell tart is just as good. Technically it’s not a traditional bakewell, the jam layer is replaced with whole berries but it has the other elements of a Bakewell, only kind of easier.
If you haven’t made frangipane before, then let me explain. It’s an almond butter filling, that when baked envelopes whatever fruit you’ve chosen. The frangipane rises and cuddles the berries and forms a tart that is perfectly cakey and moist. It’s very easy to make and hard to fuck up.
I used frozen berries, but fresh cherries would be even better. Sadly Morrison’s didn’t have any in :(
Find the recipe here
NB Here is the recipe for the best sweet pastry in the entire world. The recipe in the link doesn’t include a pastry recipe because it’s the slutty way of doing things, but if you’re not a slut see below :)
For the sweet pastry: - 250g plain flour - 100g icing sugar - 100g unsalted butter - 1 egg
Blitz the flour and icing sugar in a food processor, add the butter and finally the egg. Bring the dough together with your hands, cling and refrigerate for over 3 hours, best is overnight.
To bake the tart cases, roll the pastry really thin, no thicker than a 50p. Line the tins and fill with greaseproof and baking beans. Refrigerate for a further 2 hours to prevent it shrinking when it bakes.
Bake on 180C for about 20 mins, then remove the greaseproof for a further 10. Wash the baked cases with egg white and allow to cool. Click the recipe link above for the chocolate frangipane filling.