Bake for 40-45 minutes until golden and domed (it will flatten as it cools). Gradually beat in the eggs, scraping the bowl as needed. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Push the balls into the filling so just their tops show, then sprinkle over the flaked almonds. To make the filling: Reduce the oven temperature to 350. Arrange the marzipan balls on top, starting with one in the middle and forming concentric circles around it. Fill the pastry case with the frangipane, pushing it to the edges and levelling with a palette knife or back of a spoon. Chocolate Bakewell Tart Clare England Medium Makes: 8 Dating back to the 20th Century, this classic British Recipe has been updated with Great British Chocolate. Use a spatula or wooden spoon to fold in the orange zest, then ½ the ground almonds, then the remaining ground almonds, and subsequently the flour and chopped chocolate. With the paddle (or beaters) running at a slow-medium pace, add the eggs one at a time, beating until fully incorporated before adding the next. Beat the butter and sugar in a freestanding mixer with the paddle attachment (or use a bowl and electric beaters) until light in colour and texture. Using a sharp or serrated knife, trim away the overhanging pastry to create a neat edge leave to cool to room temperature.ģ. Toss the cherries in 1 tbsp of the flour, then set aside. Butter and line a 900g loaf tin with baking parchment. Remove the paper and its contents, then bake for a further 10 minutes. STEP 1 Heat the oven to 160C/140C fan/gas 3. Leave yourself an extra hour preparation so that the. When chilled, line the pastry with baking parchment, fill with baking beans or rice*, put on the hot baking tray and bake for 10 minutes. This delicious pear and chocolate Bakewell tart is best served with a drizzle of hot choc sauce. You can vary the vegetables and herbs in this puff pastry tart according to what you have. Preheat the oven to 200˚C, gas mark 6 put a baking tray in to heat up. Use to line a 3-4cm deep, 24cm loose-bottomed tart tin, leaving a 1cm overhang, then chill for 30 minutes.

Unwrap the pastry and, between 2 sheets of baking parchment, roll out to a 28cm circle with a thickness of 0.3cm. Wrap the pastry in baking parchment, then shape into a disc around 2cm thick. Add the vinegar and 2 tbsp cold water and press together into a ball (use an extra 1 tbsp water if necessary). Using your fingertips, rub together the flour, butter, cocoa powder, icing sugar and salt into a fine breadcrumb-like consistency (or pulse briefly in a food processor).

Chocolate bakewell tart