I hope you’ve all had a good Christmas and New Year. It’s been a bit quiet here at The Monday Baker as I haven’t been doing much baking in the last few weeks – I’ve been busy and the only baking I’ve been doing has been a white milk loaf for LSH’s packed lunches. And whilst it’s a good loaf (it’s a Dan Lepard recipe after all) it’s not an exciting “blog worthy” bread.
Finally though I’ve got round to baking something more interesting than a white sliced with my first go at baking a traditional Bakewell Tart. This is a bit of nostalgia for me as childhood weekend teas would often have a slice of a Mr Kipling cake for afters. Mr Kipling is still going but it’s been years since I’ve bought any. Instead any Bakewell fix has come from coffee shops.
This weekend though we had our regular “kitchen cupboard audit” and I discovered that I had loans of flaked almonds that needed using. So what better way than a homemade Bakewell Tart. Oddly none of my baking books had a recipe for one, at least not the old fashioned one I was after. Thankfully the Guardian came up trumps with this version. This is a straightforward version with a buttery flaky shortcrust pastry, jam and frangipane filling. The Guardian version suggests you make a fruit compote but as I had a jar of strawberry jam lurking at the back of the fridge I used this mixed with 1/8 tsp of rose water.
I made sure that I chilled the pastry case before blind baking and trimmed it before popping it back into the oven to colour. The only issue that I had was with the cooking times and temperatures – it seemed to take longer to go golden than the recipe said and I ended up turning the oven up to try and get some colour on the almonds. Next time I may toast them before scattering them on top.
It certainly hit the spot though. LSH polished off two slices within minutes of coming home and I think that the rest of it is on borrowed time. Hopefully it won’t take me quite as long to bake its replacement.