Recipe of the week – Beef & Pudding’s Baked Bakewell Tart

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As part of Gourmet Society’s official Bake Off, we got busy in the kitchen cooking up cakes and sweet treats from some of our favourite restaurants. Each week, we’re going to share the tricks of the trade with our followers, so you can recreate your favourite desserts at home. This week, it’s Maggie’s Baked Bakewell Tart from Beef & Pudding – a popular Manchester pub that makes up part of the New Moon Co. brand of sophisticated restaurants and pubs.

Baked Bakewell Tart

Maggie’s beautiful Bakewell won hearts and rosettes at our Bake Off competition. Inspired by Beef & Pudding’s Baked Bakewell Tart recipe, this winning dessert picked up the award for ‘most creative bake’, mainly for her inspiring use of drizzled chocolate and the very sweet heart crafted from glace cherries. She even baked her own pastry – from scratch! Go Maggie!

For the shortcrust pastry:
175g plain flour
75g chilled butter
2-3 tbsp cold water
For the filling:
1 tbsp raspberry jam
125g butter
125g caster sugar
125g ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g flaked almonds
For the icing:
80g icing sugar
2½ tsp cold water

Preparation method

  1. If you’re making your own pastry, begin by rubbing the butter into the flour using your fingertips. Once the mixture begins to look and feel like fine breadcrumbs, slowly add the water and mix to form a dough.
  2. Roll the dough out on a work surface sprinkled with flour, before using it line your flan tin. Leave the tin in the fridge to chill for about half an hour.
  3. Now you need to blind bake your pastry. Cover the pastry case with foil and top it with baking beans. Bake on 200C/400F/Gas 6 for about 15 minutes, then remove the beans and foil and bake for another five minutes. This dries out the base of the pastry – avoiding the dreaded soggy bottom!
  4. For the sweet and fruity filling, spread the base of the flan generously with raspberry jam (you can make your own, but watch out for the seeds!)
  5. To make the frangipane filling, begin by melting the butter in a pan on a gentle heat, before taking off the heat and stirring in the sugar. Add the ground almonds, egg and almond extract and gently stir. Pour the mixture into the flan tin over the pastry, and sprinkle the flaked almonds on top.
  6. Bake your tart for around 35 minutes on the same temperature as before. If the almonds seem to be browning too quickly, cover the tart with foil to stop them burning.
  7. Whilst waiting for your tart to bake, sift some icing sugar into a bowl. Stir in cold water and transfer the icing to a piping bag.
  8. Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect. Maggie got creative by crafting a beautiful heart shape from glace cherries, and even drizzled some melted chocolate on top.

Not so great in the kitchen? Our members get 25% off the total bill at Beef & Pudding, meaning you can sample the real thing for less! If you’re not local to Manchester – not to worry! The New Moon Co. have a great selection of unique venues all over the North West, including The Montgomery, Wirral; Casa Matta, Weaverham; The Lord Binnings, Kelsall; The Old Blind School, Liverpool; and Mockingbird Taproom, Chester.

Had a go at baking our recipe? Share some snaps of your results on our Twitter page at @GourmetSociety!

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