It’s
Sweet Adventures Blog Hop Time – This month’s adventure is hosted by
Christina of The Hungry Australian
So
it’s “Berry Nice to Meet You” – Let me tell you who I’d like to meet - Jamie
Oliver. I’d love to umm shake his hand. He’s gorgeous and he can cook and he’s rich
enough to keep me in cookbooks and a style I’d like to become accustomed to. Of
course he’s also younger (which wouldn’t stop me, I can be a cougar), married
(to a lovely woman which would stop me) and I’m married (to a lovely man oh yeah that would stop me too, darn morals) so I think I am out of
luck there but everyone is entitled to a little fantasy.
Anyway
I digress, back to sexy Jamie Oliver. For this month’s Sweet Adventures Blog
Hop I give you
Jamie
Oliver’s Bakewell Tart – Blackberry style.
On TV a couple of weeks ago Jamie was exploring the English country side in his refurbished army truck now a mobile pub.
I was
salivating as Jamie poached an egg to go with steamed asparagus and smoked
salmon. Next I could practically smell the Bakewell Tart as he made it. Jamie
used American cranberries in his version and I am not a fan of those. I decided
to use blackberries. It isn’t the right season here for either so I used some blackberries I
froze last summer.
Jamie's Cranberry
Bakewell – Now my Blackberry Bakewell Tart
Ingredients
Jammy Bit
300g frozen berries of your choice
zest and juice of one orange
150g sugar
Batter/ Frangipane
100g walnuts crushed or blitzed
100g hazelnuts crushed or blitzed
250g butter
250g sugar
zest and juice of a lemon
zest and juice of an orange
3 eggs
60g plain flour
St Clements icing
1/2 orange juiced and zested
Jammy Bit
300g frozen berries of your choice
zest and juice of one orange
150g sugar
Batter/ Frangipane
100g walnuts crushed or blitzed
100g hazelnuts crushed or blitzed
250g butter
250g sugar
zest and juice of a lemon
zest and juice of an orange
3 eggs
60g plain flour
St Clements icing
1/2 orange juiced and zested
1 lemon
juiced and zested
150g icing sugar
Sweet shortcrust pastry
200g plain flour
150g icing sugar
Sweet shortcrust pastry
200g plain flour
75g cornflour
5 grams baking powder
50g sugar
180g cold butter cubed
zest of one lemon
75ml milk or an egg + a little water if needed
Instructions
50g sugar
180g cold butter cubed
zest of one lemon
75ml milk or an egg + a little water if needed
Instructions
Jammy bit
Make the filling. Place the sugar, berries, juice and rind into a saucepan on a low heat and stir occasionally until the liquid reduces and it goes jammy.
Pastry
In the food processer blitz the butter and flours until it resembles bread crumbs, add the sugar, lemon zest and milk. Process until it is a soft dough. Wrap in cling film and refrigerate for 30 mins.
In the food processer blitz the butter and flours until it resembles bread crumbs, add the sugar, lemon zest and milk. Process until it is a soft dough. Wrap in cling film and refrigerate for 30 mins.
Roll the
chilled pastry out on a floured surface to about 3 mm thick. Press it into a
greased and floured 23 cm fluted loose bottom pie tin.
Line the pastry with bake paper and then fill with baking beans
or rice. Bake for 12 – 15 minutes in a 180° C oven (170°C if your
oven is fan forced). Remove the paper and beans. Cool before proceeding with
the rest of the dish.
Frangipane
Frangipane
Blend the
sugar and butter in the food processor or mixer until light and fluffy.
Add the
blitzed nuts, lemon and orange zest, juice and eggs.
Mix well
and add the flour, mix until smooth.
To finish
Place ¾ of
the berry filling into the pastry case.
Top with
spoonfuls of the batter.
Put
teaspoonfuls of the remaining berry jam on the top. You could use any
left-over pastry to decorate the top.
Bake on 170C for 45-50 minutes. (160° C for fan forced). Cool in the tin.
Bake on 170C for 45-50 minutes. (160° C for fan forced). Cool in the tin.
Icing
Mix the sifted
icing sugar with a little lemon and orange juice until a thick runny
consistency is made. Drizzle over the cooled tart and serve with runny cream
6 comments:
LOL - I'd never imagined you were such a hardcore Jamie Oliver fan. Too funny.
Thanks for joining this hop!
I love this post Peta. I think you summed up how I feel about Jamie too (now that I think of it). The tart looks delicious and quite simple, so I've bookmarked your page for future reference. Thanks for sharing.
Yum! I love a good Bakewell tart, they remind me of my OH's grandma who is mad for them.
I think everyone has a soft spot for Jamie :)
I love blackberries. Such an underrated fruit. Wish we had access to more fresh stuff in Perth. The pie looks scrumptious!
That topping looks amazing. I must try this one!
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