5/26/2018
Bakewell Tart
(for tart crust)
1 1/4 cups all purpose flour
1 t sugar
1/2 t salt
6 T very cold unsalted butter, cut into bits
1 large egg
1 t ice water
(for filling)
1 1/4 cups almond flour
1/2 cup all purpose flour
1 t baking powder
pinch of fine sea salt
1 stick unsalted butter, very soft
1/2 cup sugar
2 large eggs, at room temperature, lightly beaten
1/2 t almond extract
340~370g raspberry jam
1/3 cup sliced almonds(optional)
(for icing-optional)
1/2 cup confectioners' sugar
1/2 to 1 T water
>how to make<
(for tart crust)
1 1/4 cups all purpose flour
1 t sugar
1/2 t salt
6 T very cold unsalted butter, cut into bits
1 large egg
1 t ice water
(for filling)
1 1/4 cups almond flour
1/2 cup all purpose flour
1 t baking powder
pinch of fine sea salt
1 stick unsalted butter, very soft
1/2 cup sugar
2 large eggs, at room temperature, lightly beaten
1/2 t almond extract
340~370g raspberry jam
1/3 cup sliced almonds(optional)
(for icing-optional)
1/2 cup confectioners' sugar
1/2 to 1 T water
>how to make<
(for crust)
*Put the flour, sugar and salt in the processor and whir a few times to blend.
*Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour.
*Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one.
*Turn the dough out onto a work surface, gather it into a ball, and flatten it into a disk.
*Chill the dough for at least 3 hours.
*Butter a 9" to 9 1/2" fluted tart pan with a removable bottom.
*Roll out the dough between sheets of wax paper or plastic wrap.
*Lift the paper or plastic often so that it does not roll into the dough, and turn the dough over frequently.
*The rolled out dough should be about 1/4" thick and at least 12" in diameter.
*Transfer the dough to the tart pan, easing it into the pan without stretching it.
*Press the dough against the bottom and up the sides of the pan.
(If you would like to reinforce the sides of the crust, you can fold some the excess dough over, so that you have a double thickness around the sides.
*Prick the base of the crust in several places with a fork.
*Chill (or freeze) the dough for at least 1 hour before baking.
*Preheat the oven to 400 degrees.
*Press a piece of buttered foil against the crust's surface.
*Fill the covered crust with rice or dried beans to keep the dough flat.
*Place on a baking sheet, and bake for 15 minutes.
*Remove the foil and weights, and bake for 3 minutes more, until lightly colored.
*Set aside to cool.
(for filling)
*Reduce the oven temperature to 350 degrees.
*Whisk the almond flour, all purpose flour, baking powder and sea salt together.
*Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy.
*Gradually beat in the eggs, scraping the bowl as needed.
*Beat in the almond extract.
*Reduce the mixer speed to low, and add half the dry mixture.
*When incorporated, add the rest, and beat only until it disappears into the batter.
*Finish blending with a spatula.
*Spread the jam in the crust, and top with the filling, covering the jam as completely as you can.
*If you would like, sprinkle with sliced almonds.
*Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center.
(Check the tart after about 25 minutes, and if it is browning quickly, ten it loosely with foil.)
*Transfer to a rack, and let it cool before icing and serving.
(for optional icing)
*Stir the sugar and 1/2 T water together.
(If the icing does not run off the spoon slowly and steadily, add more water drop by drop.)
*Drizzle over the tart, and let it dry at room temperature.
-makes 8-
Note: I found this recipe in The New York Times.
Labels: Bakewell Tart recipe, tart recipe
