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Jamie Oliver blueberry Bakwell tart from last weeks news of the world mag


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Old 06-03-2010, 18:13
Abriel
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The teenagers want to make this, I don't want to discourage any cooking enthusiam but unfortunately threw the mag away.


Anyone have it, please.


thanks
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Old 06-03-2010, 18:16
stvn758
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That sounds lovely.

http://foodaholic.wordpress.com/2006...bakewell-tart/


http://becksposhnosh.blogspot.com/20...ell-tarts.html

Is this it, you are not the only one.
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Old 06-03-2010, 18:21
mummypigget
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http://www.goodtoknow.co.uk/recipes/...-bakewell-tart

I found this one after googling Jamie Oliver blueberry Bakwell tart , is this any good? Sound Yum!!
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Old 06-03-2010, 18:54
Abriel
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None of those look quite right, his had flaked almonds on top. Will have a go at a highbreed of those I guess,but will have to get involved -sigh.kids are good at following step by step instructions, I was hoping to let them get on with it.


Thanks though
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Old 06-03-2010, 20:02
natures_law
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The teenagers want to make this, I don't want to discourage any cooking enthusiam but unfortunately threw the mag away.


Anyone have it, please.


thanks
If you can give me half an hour I can type it out for you
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Old 06-03-2010, 20:35
natures_law
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Jamie Oliver's Blueberry Bakewell Tart

2 heaped tbsp plain flour, plus extra for dusting
375g sweet shortcrust pastry
200g butter, at room temperature, plus extra for greasing
200g golden caster sugar
3 large eggs
1 vanilla pod, scored and seeds scraped out
200g ground almonds
4 heaped tbsp blueberry jam
25g flaked almonds
1 lemon
3 heaped tbsp icing sugar
Creme Fraiche, to serve

Preheat oven to 180/350/gas mark 4. Dust a clean work surface and rolling pin with flour. Roll out pastry til 1/2 cm thick, then roll it out over the rolling pin and lay it over a greased loose-bottomed 25cm tart tin. Ease pastry into the tin, gently pressing it into the corners. Trim off any excess pastry then prick all over with a fork and place in the freezer for 30 minutes to firm up.

Meanwhile, whizz the butter and sugar in a food processor until smooth. With the processor still running, crack in the eggs one by one, then add the vanilla seeds, flour and ground almonds. Whizz again, and as soon as the mix comes together, switch off.

Place the tart tin on a baking tray. Scrunch up a large square of greaseproof paper and flatten it out to line the pastry case. Fill it with uncooked rice and bake for 10 minutes, or until golden at the edges. Carefully remove the rice and paper (keep the rice for another time), then bake for another 3 minutes until golden all over.

Spoon in the jam and spread out to the edges. Add the almond butter mix over the top, sprinkle with the flaked almonds and return to the oven to cook for 30 minutes until golden. Remove from the oven and allow to cool.

Finely grate the zest of the lemon, and mix with the icing sugar. Squeeze in just enough lemon juice to make a thick runny paste, and drizzle over the cooled tart. Cut into wedges and serve with dollops of creme fraiche.

I had to re-type it all twice cos I lost it first somehow

Hope this helps
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Old 06-03-2010, 20:56
kezby_2k
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Aww bless, I dont like blueberrys, but that last poster was dead sweet for doing that!
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Old 06-03-2010, 21:12
natures_law
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Aww bless, I dont like blueberrys, but that last poster was dead sweet for doing that!
Thank you I don't know what I did to lose it like that the first time
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Old 06-03-2010, 22:19
Abriel
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If you can give me half an hour I can type it out for you
Sweetie I'm so sorry to be so slow to reply. thanks so much
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Old 06-03-2010, 22:28
natures_law
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Sweetie I'm so sorry to be so slow to reply. thanks so much
You are very welcome. So glad I could help
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Old 07-03-2010, 08:47
mummypigget
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Thanks Natures_law...I know what I am baking today
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Old 07-03-2010, 19:45
natures_law
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Hello mummypigget Just wondering if you or Abriel's children had tried this recipe? My oven is old now and gets too hot for me to bake cakes or anything. The picture in the magazine looked delicious though
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Old 13-03-2010, 19:12
Abriel
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Hello mummypigget Just wondering if you or Abriel's children had tried this recipe? My oven is old now and gets too hot for me to bake cakes or anything. The picture in the magazine looked delicious though
Hi sorry to be so late but it was lovely! make sure you bake the pastry blind first, as it was a bit soggy in the middle, but aprt from that utterly scrummy. our local shop was a bit rubbish, so fair play to the kids, they made pastry, and (unbelieveably the shop had no jam, but did have fresh blueberries) they cooked up the fresh fruit with some sugar to make a jam
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Old 13-03-2010, 19:40
marisa8481
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Jamie Oliver's Blueberry Bakewell Tart

2 heaped tbsp plain flour, plus extra for dusting
375g sweet shortcrust pastry
200g butter, at room temperature, plus extra for greasing
200g golden caster sugar
3 large eggs
1 vanilla pod, scored and seeds scraped out
200g ground almonds
4 heaped tbsp blueberry jam
25g flaked almonds
1 lemon
3 heaped tbsp icing sugar
Creme Fraiche, to serve

Preheat oven to 180/350/gas mark 4. Dust a clean work surface and rolling pin with flour. Roll out pastry til 1/2 cm thick, then roll it out over the rolling pin and lay it over a greased loose-bottomed 25cm tart tin. Ease pastry into the tin, gently pressing it into the corners. Trim off any excess pastry then prick all over with a fork and place in the freezer for 30 minutes to firm up.

Meanwhile, whizz the butter and sugar in a food processor until smooth. With the processor still running, crack in the eggs one by one, then add the vanilla seeds, flour and ground almonds. Whizz again, and as soon as the mix comes together, switch off.

Place the tart tin on a baking tray. Scrunch up a large square of greaseproof paper and flatten it out to line the pastry case. Fill it with uncooked rice and bake for 10 minutes, or until golden at the edges. Carefully remove the rice and paper (keep the rice for another time), then bake for another 3 minutes until golden all over.

Spoon in the jam and spread out to the edges. Add the almond butter mix over the top, sprinkle with the flaked almonds and return to the oven to cook for 30 minutes until golden. Remove from the oven and allow to cool.

Finely grate the zest of the lemon, and mix with the icing sugar. Squeeze in just enough lemon juice to make a thick runny paste, and drizzle over the cooled tart. Cut into wedges and serve with dollops of creme fraiche.

I had to re-type it all twice cos I lost it first somehow

Hope this helps
What a LOVELY thing to do!!
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