My Mum’s Bakewell Tart

Method

1-

• 1)

  Place the sugar and the butter in a food processor and pulse a few times until just combined.

• 2)

  Add the egg and pulse for a few seconds.

• 3)

  Add the flour and pulse for a few seconds.

• 4)

  STOP as soon as the dough comes together.

• 5)

  Add 1 tbsp of ice cold water if the dough seems dry.

• 6)

  Over processing will result in a tough dough.

• 7)

  Knead lightly on a floured surface. Shape into a flat disc, cover in cling and let it rest in the fridge for 30min min.

2-

• 1)

  Roll the pasty dough to a thickness of about 3mm. Line a 23-25cm pie dish with a removable base (4cm deep).

• 2)

  Leave a bit of overhanging pastry above the edge (as pastry dough shrinks after baking). Chill for 30min.

• 3)

  Preheat oven to 190C

• 4)

  Re-roll the extra pastry dough into a rough rectangular shape and place on baking paper on a baking sheet. Cut 1cm long strips and chill.

3-Blind bake the pastry:

• 1)

  Carefully line the pastry dough with foil paper. Fill it with dried or ceramic beans.

• 2)

  Bake for 15-20min until firm and the edges are golden.

• 3)

  Carefully remove from the oven, remove the foil and beans, and return to the oven for 5-8min until the whole tart shell looks dry and a light beige color.

• 4)

  Take the tart out, place on a rack to cool a bit and reduce the oven to 150C.

4-Prepare the filling:

• 1)

  Beat the butter and sugar with a mixer until light in color and fluffy.

• 2)

  Add the eggs and the vanilla, whisk well.

• 3)

  Gently fold in the flours.

• 4)

  Using a very sharp knife, gently trim the overhanging pastry.

• 5)

  Spread the jam inside the baked tarot.

• 6)

  Use the strips of dough to create a lattice design on top of the tart, leaving gaps between the strips.

• 7)

  Cut the excess pastry.

• 8)

  Bake for 30-35min until golden.

• 9)

  Take out of oven and while still warm, use a brush to paint the top with the apricot jam glaze.