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 160° 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. 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.
This recipe started with the recipe published by escabeche on the Nottingham Cookbook and suffered a lot of changes until this version, the first one I am really satisfied with.
I love the idea of a spanish croquetas: small fried breaded bits of an almost gooey filling with small pieces of something very tasty, like jamon or some strong cheese. (I do not buy the pollo version)
This recipe is for jamon and cheese croquetas and, as most of my recipes, is adjusted for a small portion. In this case, enough for 8 small croquetas which, in my opinion, is a good ammount for a starter for two.
150ml of milk
1/4 small onion very thinly chopped
1 garlic clove very thinly chopped
1 slice of jalapeno
15g of butter
15g of wheat flour
A hint of american mustard sauce
15g of any hard cheese (parmisan, grana padano) frated as thinly as possible
15g of jamon (or any other strong smoked ham) sliced very thinly
Salt to taste
Warm the milk on low heat and add the onion, garlic and jalapeno. Leave it to infuse for 20 minutes keeping the temperature warm using as low fire as possible.
Strain the mixture and save both parts.
Melt the butter in a pan and the the flour slowly, stirring, in order to make a roux. Slowly add the liquid part of the previous mixture, mixing them well.
When it becomes a smooth and uniform dough add the mustard, cheese, ham, salt and the solid part from your strain, one at a time always mixing them together.
Spread the mixture in a plate, cover with foil and bring to the fridge to cool down for about 30 minutes.
Then, make small balls with the dough, pass them on flour, then on eggs and finally on breadcrumbs. Ibeally, they should be fried by immersion, but you can also do it with less oil (covering the balls at least to the middle) and turning them often.
In the UK, it is easy to make home-made chantilly with only 2 ingredients; no need of adding egg whites.
1 regular portion of double cream (I test some different creams and the best result was with the simple double cream)
4 tablespoon of caster sugar
Put the cream into a mixing bowl with half of the sugar. Beat the mixture using a whisker attached to a mixer until the texture starts to change from liquid to a smooth cream. Add the other two tablespoon of sugar separately while beating. After some time (no more than a few minutes) you will have a home-made chantilly tasting much better than any ready-to-eat canned version.
The amount of sugar can vary according to your preference.