Bake Off 2015: Week Six – Pastry
Week 6. Pastry. I love good a tart, so I went with a blueberry frangipane tart, something fairly straightforward and very tasty. Keep reading on for the recipe..
In hindsight, I would add some lemon to the tart to give it a bit more flavour. As much as I love blueberries, they just lose all taste once they go in the oven, so some lemon should give it a bit of flavour.
My pastry turned out pretty well too, a little on the thin side as I miscalculated the amount I needed to cover but all in all, no soggy bottoms here!
Blueberry Frangipane Tart
2015-09-17 23:11:54
Shortcrust Pastry
- 250g plain flour
- 125g unsalted butter
- 1 egg
Blueberry Frangipane
- 85g butter
- 175g caster sugar
- 175g ground almonds
- 2 eggs, beaten
- 1 tsp almond extract
- 250g blueberries
Shortcrust Pastry
- Place the butter and flour into a bowl and rub in until you get a breadcrumb consistency
- Beat the egg in a cup, then add to the flour and butter mixture
- Gently clump together until it all comes together, knead very slightly for a few seconds
- Wrap it in clingfilm and set aside for at least 30 minutes in the fridge
- After this time, take out the pastry and roll out, lining a tart tin (10cm loose-bottom tin worked for me), be sure to press the pastry into the sides, making sure to leave enough to fold over the sides
- Prick the base with a fork and blind bake using some beans or rice for 15 mins at 190 degrees, then remove the beans/rice and trim the edges, then bake for a further 10 mins and set aside
Blueberry frangipane
- Cream together the butter and sugar until light and fluffy
- Stir in the almonds, egg and extract until well combined
- Stir in half the blueberries, then spoon into the pastry case. Add the remaining blueberries across the top, pressing them in slightly
- Bake for 40-45 minutes at 190 degrees, until pastry is crisp and the filling is firm to the touch
Sam's Cupcakery https://samscupcakery.spalding.gg/