Bakewell tart

AT A GLANCE

  • Serves 10 people

  • For brushing: eggwash
  • 200 gm softened unsalted butter
  • 200 gm raw caster sugar
  • 4 eggs, lightly beaten
  • 200 gm almond meal
  • Finely grated rind of 2 tangelos
  • To serve: thick vanilla yoghurt
  •  
  • Sweet shortcrust pastry
  • 500 gm (3 1/3 cups) plain flour
  • 200 gm pure icing sugar, sieved
  • 200 gm unsalted butter, coarsely chopped
  • 4 eggs, at room temperature
  •  
  • Tangelo jam
  • 4 tangelos, segments coarsely broken
  • 220 gm (1 cup) caster sugar
  • Thinly peeled rind and juice of 1 lemon
  •  
  • Sweet and sour tangelos
  • 220 gm (1 cup) caster sugar
  • 3 tangelos, broken into segments
  • Juice of ½ lemon
01   For sweet shortcrust pastry, pulse flour, sugar and a pinch of salt in a food processor to combine. Add butter, pulse until mixture resembles fine crumbs. Add eggs, pulse until dough just comes together. Turn onto a lightly floured surface, shape into a disc, wrap in plastic wrap, refrigerate to rest (1-2 hours).
02   Meanwhile, for tangelo jam, bring ingredients to the simmer in a saucepan over medium-high heat, stir occasionally until sugar dissolves and mixture is jammy (15-20 minutes). Transfer to a sterilised jar, set aside to cool. Makes about 400ml.
03   Preheat oven to 180C. Roll pastry to a 5mm-thick round, line a 24cm-diameter straight-sided tart ring (see note) placed on an oven tray lined with baking paper, trim edges, refrigerate to rest (30 minutes). Blind bake until golden and crisp (10-15 minutes). Remove paper and weights, brush with eggwash, return to oven until golden and sealed (2-3 minutes). Cool to room temperature, spread jam evenly over tart base to about 1½cm thick. (Excess jam will keep refrigerated for 2 weeks.)
04   Beat butter and sugar in an electric mixer until pale and creamy, gradually add beaten egg, fold in almond meal and rind. Spread evenly in tart, bake until golden and set (25-35 minutes), set aside to cool.
05   Meanwhile, for sweet and sour tangelos, combine sugar and 100ml water in a saucepan over medium heat, stir to dissolve sugar, cook until golden (5-7 minutes). Add tangelos and juice (be careful as hot caramel may spit), stir to combine, simmer until syrupy (5-7 minutes), cool to room temperature and serve with bakewell tart and vanillla yoghurt.
Note Straight-sided tart rings are available from select kitchenware shops. If unavailable, use a fluted 24cm tart tin.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.
View Full Site