Spread the jam over the base, then dollop spoonfuls of the nut filling on top. Remove from the oven but leave the oven on at the same temperature.Ĩ. Allow the pastry case to cool for 5 minutes, then use a small paring knife to trim off the overhanging pastry. Immediately reduce the temperature to 190C (170C fan-forced) and bake for a further 7 minutes, or until a light golden brown. Place in the oven and blind bake for 20 minutes, then scoop out the baking beans, lift off the paper and return the tart to the oven. Line the chilled pastry case with a sheet of parchment paper and fill with baking beans. Place in the fridge to rest and chill for at least 30 minutes.ħ. Preheat the oven to 200C (180C fan-forced). Line the tart tin with the pastry, allowing an overhang of about 2cm. Finally, fold in the almond extract.Ħ. To make the tart case, remove the cling wrap from one of the pastry discs and roll out on a lightly floured bench to about 4mm thickness. With the mixer on low speed, add the dry ingredients to the butter and sugar mix, beating just until everything is combined. Add the eggs, one at a time, beating well after each addition.ĥ. Sift the flour, baking powder and salt together into a small bowl, then add the ground almonds and pistachios. (Use only one disc for this tart freeze the other for another time.)Ĥ. To make the filling, place the butter, sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment, and beat until lightened. Divide the pastry into two, wrap each half loosely in cling film and press gently to form flattish discs.ģ. Chill in the fridge for at least an hour (and up to 3 days) before using.
Tip the dough out onto a lightly floured bench, and dusting your hands lightly with flour, pat gently to bring together. Add this to the mix, pulsing just to combine. Add the butter and lemon zest, then pulse a few times until the mixture is the consistency of fresh breadcrumbs.Ģ. Lightly whisk together the egg yolk with the ice-cold water.
Fig bakewell tart plus#
Heat the apricot jam with a tablespoon of water and use it to glaze the top of the tarts.200g unsalted butter, cold, cut into cubes, plus an extra 10g, melted, for greasing the tinsġ large egg yolk, plus 1 large egg for glazingġ50g butter, cut into cubes, at room temperatureġ tbsp chopped pistachios or flaked almonds, for sprinkling on topġ. To make the pastry, sift together the flour, icing sugar and salt and place in a food processor. Allow to cool in the tins to help crisp up the bases. Bake in the preheated oven for 25-30 minutes, or until the frangipane is a luscious golden colour. Pipe the orange frangipane on top of the figs so that it comes just a couple of millimetres from the top edge of the pastry.
Remove the lined tin from the fridge and divide the fig mixture between them. Beat in the eggs, almonds, pistachios and zest, until you have a perfect batter. This can be done by hand with an electric mixer, or in a freestanding mixer with paddle attachment. To make the orange frangipane, beat the butter and sugar together until pale and fluffy. Stir in the rose water and allow to cool. Boil down, stirring, until the moisture is evaporated and you’re left with soggy prunes. Put the figs and pomegranate juice into a small saucepan and bring to the boil. Pop into the fridge to chill until needed. Roll out the pastry and use it to line the mini tart pan holes, then prick the base of each with a fork. Preheat the oven to 200C/180C fan/gas mark 6. Ingredients 500g shortcrust pastry 180 dried figs 150ml pomegranate juice 1tsp rose water 120g salted butter 120g caster sugar 2 eggs 60g ground almonds 60g pistachio kernels, ground Zest of 2 small oranges 3tbsp apricot jam (smooth)Įssential Equipment 6 holed 10cm/4-inch hole mini tart pan Piping bag fitted with 10mm plain nozzle To help us get ready for our 25th anniversary show on Thursday, we're welcoming back two of our favourite Summer Pudding Club chefs to show two delicious party food recipes, Cathryn Dresser and Bake Off champion John Whaite, who's showing us his fig and orange tartlets, plus a baking-inspired cocktail, the Bakewell Collins.
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