I keep a small notebook for future blog ideas and each time it’s time foe the bakewell tart i always feel lazy and skip to the next recipe. But this week i was determined to finally bake it with a little personal touch: swapping the traditional raspberry jam for homemade fig and vanilla jam that gave an interesting taste to the dish. This pie is a great summer treat and will be best served with a scoop of vanilla ice cream. In kitchen sometimes mistakes can ruin the dishes , but sometimes can also be a good surprise like for this recipe. When i went shopping i forgot to buy ground almonds and i only had 80 grs in my jar so i replaced the missing 70 grs with ground hazelnuts which gave the frangipane a nutty flavor and took this recipe to a new level.I will definitely used this recipe again!!!
For the pastry:
*125 grs of plain flour
*75 grs of butter
*25 grs of caster sugar
For the filling:
*400 grs of fig jam ( or any other jam)
*150 grs of butter
*150 grs of caster sugar
*80 grs of ground almonds
*70 grs of ground hazelnut
*1 small handful of flaked almonds
1.Preheat the oven at 180 degrees Celsius.
2.In a food processor mix the flour,butter and sugar until a dough start to form , add the egg yolk , mix again and place the dough in the fridge for an hour.
3.Once chilled roll the dough to the desired size, and place in a lined tart dish , prick with a fork and chill for 30 minutes.
4.Place baking beans in the pastry and bake for 20 minutes,then remove the beans
5.With a brush spread the egg white on the pastry , this technique will prevent any leaks from the jam. and bake for another 5 minutes then cool.
6.Spread evenly the jam in the bottom of the pastry.
7.With a hand mixer, cream the butter and sugar, add the eggs and then fold in the ground almonds and hazelnuts.
8.Spread the mix over the jam and level with the back of the spoon.
9.Bake for 20 minutes , then scatter the flaked almonds and bake for another 20 minutes.
10. Once chilled serve with ice cream or freshly whipped cream.