Black Forest Bakewell Tart #GBBOBloggers2016 #GBBO Week 5: Pastry
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Cook time: 
Total time: 
Serves: 10
 
My take on a classic bakewell tart
Ingredients
  • *For The Pastry*
  • 200g plain flour
  • 25g good quality cocoa powder
  • 150g cold butter, cut into cubes
  • 10g icing sugar
  • 15g ground almonds
  • 1 egg, beaten
  • *For The Fragipane*
  • 150g butter, room temperature
  • 125g caster sugar
  • 150g ground almonds
  • 1 egg, beaten
  • 1 tsp almond essence
  • *Jam*
  • Cherry jam - about ½ a jar
  • *For The Icing*
  • 300g icing sugar
  • 1 tsp Kirsch
  • water
  • *Decoration*
  • 25g chocolate shavings
Instructions
  1. Grease and dust a large loose bottomed tart tin - mine was 23cm
  2. If you are lucky to have a food processor type machine, then place all of the ingredients into its bowl and whizz until the mixture comes away from the side and starts to form a ball.
  3. If not then you can make pastry by hand by rubbing the flour and butter together until they resemble fine breadcrumbs.Stir in the coca powder, ground almonds and icing sugar with a fork. Make a well in the middle and add the beaten egg, take a knife and cut through mixture until it leaves the sides and forms a ball. You might need a little cold water, if the mixture is too dry (mine did not need this).
  4. Once you have your ball of dough, roll it out onto a lightly floured surface with a lightly flour dusted rolling pin into a large circle.
  5. carefully drape into the prepared tin, taking care not to break off any excess pastry, prick the base with a fork and chill in the fridge for 30 mins
  6. Pre heat the oven to 200oC / 180oC, and place some baking parchment and baking beads (I used dried pasta) on top of your chilled tart and place in the oven for 15 minutes. Then reduce the oven to 180C /160C and remove the baking paper and bake for 5 more minutes
  7. While your tart is baking, you can make a start on your frangipane:
  8. *Frangipane*
  9. Place the butter and sugar in a bowl and cream together for about 5 minutes, until soft and pale.
  10. add the almonds , essence and egg and mix well to make a paste
  11. *Assembling*
  12. Once you tart has rested for about 10 minutes after its blind bake time in the oven, spread jam across the base, and then cover that with your among mixture and spread over as smoothly as you can
  13. Return to then oven for about 25-35 minutes until golden on top and a knife comes out of the filling clean
  14. Leave to cool completely and then carefully remove from the tin and place on a wire rack
  15. *icing*
  16. mix the icing sugar with the kirsch and a little water to make a fairly thick paste, but one that can be spread easily
  17. Once your tart is cold, spread the icing sugar paste over it and smooth it over
  18. sprinkle with the chocolate shavings
  19. Hopefully, yours will have come out of its tin in tact!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/09/black-forest-bakewell-tart-gbbobloggers2016-gbbo-week-5-pastry.html