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  1. #1
    Utopian Expat
    Chittychangchang's Avatar
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    In search of a blooming tart in Bakewell..

    It's a roasting hot August bank holiday!

    What shall we do?

    Let's go hunt down and devour a tart in Bakewell..


    Very nice but where's the tart?



    My nose is starting to twitch..



    The white knuckle ride AF Rayspeed Lambretta can top 100mph!



    That's all well and good but where's the tart?...

    Those 'angin baskets are pretty and that ale smells nice..



    Lot's of romance and declarations of love here, that's a fancy fishy padlock..



    Not as big as these trout jumping out of the water to be fed without fear of a portion of chips..



    Cupids everywhere, feel the loove?..



    The eye is twitching now as well as the nose, so where's the tart?..

    Back through the market...



    Blooming 'ell i do believe we've found the holy grail...





    The anticipation was so great that i fooked up the last pic of the world famous Bakewell Tart!
    The traditional pasty was the best i've ever tasted and well worth the trip.

    Loads to see and do and a quaint English market town with visitors from around the world.

    CCC

  2. #2
    Thailand Expat
    wasabi's Avatar
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    Nice pictures, I like Blackwell tart. Can't be better than what you tasted.

  3. #3
    Utopian Expat
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    A true British classic, Bakewell tart is best served slightly warm with a dollop of lightly whipped cream.

    Ingredients
    For the pastry
    425g/15oz plain flour, plus extra for dusting
    1 free-range egg, beaten
    2 free-range egg yolks
    250g/9oz unsalted butter
    100g/3˝oz caster sugar
    ˝ tsp salt
    50g/2oz ground almonds
    For the filling
    400g/14oz ground almonds
    175g/6oz caster sugar
    8 free-range eggs, beaten
    ˝ tsp almond essence
    3 tbsp raspberry jam
    50g/2oz flaked almonds
    How-to-videos
    Method
    For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.
    Add the eggs and egg yolks one at a time and pulse until a smooth dough is formed.
    Wrap the dough in cling film and chill in the fridge for half an hour.
    Preheat the oven to 180C/360F/Gas 4.
    Grease and flour a 23cm/9in loose-bottomed tart tin.
    Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).
    Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.
    Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.
    Reduce the oven temperature to 165C/330F/Gas 2.
    Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.
    Add the beaten eggs and almond essence and mix well.
    When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.
    Pour the filling mixture over the raspberry jam to fill the pastry case.
    Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over.
    Remove from the oven and allow to cool. Serve warm or cold.


  4. #4
    Thailand Expat
    beerlaodrinker's Avatar
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    Good tarts are bloody hard to find. Soi cowboy has a few good uns though

  5. #5
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    ^ they are rare Good tarts because they get married very quickly.

  6. #6
    Thailand Expat Dillinger's Avatar
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    ^^I would trade a cowboy tart for that bakewell right now

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