Bakewell tart can be seen as a cake on a tart base or as a tart with a topping that looks like a cake. Anyway, it is delicious. Maybe too heavy for a desert, but perfect to accompany coffee or tea.
Ingredients for the Shortbread Base:
170 grams plain flour
60 grams sugar
Pinch sea salt
100 grams cold unsalted butter, cubed
6 tbsp raspberry jam (Dalfour is my favourite)
Ingredients for the Topping:
120 grams unsalted butter, melted
120 grams caster sugar
2 medium eggs
75 grams ground almonds
75 grams plain flour
1 tsp baking powder
30 grams flaked almonds
1 tbsp of vanilla paste (easily exchangeable for vanilla pods)
Pre-heat your oven to 175° C. Butter and line a 18cm x 20cm x 5cm baking pan with baking parchment.
For the shortbread base: combine all the ingredients, except the jams, in a food processor and blitz until the mixture has just come together into a ball. Press (do not exaggerate) the pastry evenly into the prepared pan. Bake for 20 minutes and remove from the oven.
Turn the temperature down to 165° C. Let the base cool for 10 minutes. Gently spread the jam over the pastry. Stop before the edges, so the jam does not come off when you put the topping.
For the topping: beat the butter and sugar with a electric mixer. Once creamy, add the eggs and beat well. Mix the ground almonds, flour and baking powder in a bowl and then fold in the mixture in the liquid mixture. Add the vanilla paste and mix. Spread this over the jam evenly and sprinkle with flaked almonds. Return to the oven for 45 minutes or until golden and set.
Cool before slicing and serving. It serves 5 people for a afternoon tea (2 fingers, as in the photo above, each).
The recipe above was adapted (reduced and slightly changed for my taste) from kitchenlioness.blogspot.co.uk/2016/04/bakewell-tart-fingers-by-londons.html and it was originally published in a book by Claire Ptak, owner of Violet Bakery in London. I had the chance of eating her bakewell tart fingers at the street market in London and that is the reason I tried this recipe for the first time. It was delicious! I do recommend it.
Nvivo is the proprietary software most widely used by researchers to analyse their qualitative data. The software is very mature and offers a wide range of tools available through clicks. However, it has some problems:
This list of reasons made me develop a software to help me organize and analyse the data I collected during my PhD research. But this post is not about my baby. Instead, I want to talk about BarraQDA - NvivoTools.
This set of tools allows you to export projects built on Nvivo to some more flexible (and open) formats. The options are RQDA (an open add-on to R that enable text coding) and a "standardized SQL format" that is coherent with current schemes for qualitative data and very user-friendly for non-experienced programmers.
Recently, I used the script to convert Nvivo to SQL to help a colleague generate a report ordered by an criteria that was not supported by Nvivo. Once exported, I opened it using SQLite Manager on Firefox and run a query doing what she needed. Lovely!
If you are stuck with Nvivo, you may consider these scripts to get some freedom if you need...
From a museum in Viena.
Foto tirada em um museu em Viena.
Doughnut, as simple as that.
Although they do not sell the delicious freshly baked doughnut typically found in street festivals, they still do a great job with regular doughnut. And they are not pretentious. Among the options, you can find flavours that could be considered at least questionable, such as Creamy Egg (a chocolate doughnut with a creamy egg hidden in it). However, they really do a great job with the basic and, as a result, the end product are usually very good.
My favourite flavours are Death by Chocolate and Salted Caramel (they have version with and without filling).
It definitively worth a visit! (even though the coffee is not good)