|
||||||||
Jamie Oliver blueberry Bakwell tart from last weeks news of the world mag |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Aug 2006
Posts: 7,170
|
Jamie Oliver blueberry Bakwell tart from last weeks news of the world mag
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
|
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Sep 2005
Posts: 17,338
|
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.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jun 2008
Location: piggetville
Posts: 4,619
|
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!! |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Aug 2006
Posts: 7,170
|
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
|
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Dec 2009
Location: Derbyshire
Posts: 230
|
Quote:
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 ![]()
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Dec 2009
Location: Derbyshire
Posts: 230
|
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
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Dec 2004
Posts: 842
|
Aww bless, I dont like blueberrys, but that last poster was dead sweet for doing that!
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Dec 2009
Location: Derbyshire
Posts: 230
|
Quote:
Aww bless, I dont like blueberrys, but that last poster was dead sweet for doing that!
I don't know what I did to lose it like that the first time
|
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Aug 2006
Posts: 7,170
|
Quote:
If you can give me half an hour I can type it out for you
![]() |
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Dec 2009
Location: Derbyshire
Posts: 230
|
Quote:
Sweetie I'm so sorry to be so slow to reply. thanks so much
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: Jun 2008
Location: piggetville
Posts: 4,619
|
Thanks Natures_law...I know what I am baking today
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Dec 2009
Location: Derbyshire
Posts: 230
|
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
|
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Aug 2006
Posts: 7,170
|
Quote:
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 ![]() |
|
|
|
|
|
#14 |
|
Forum Member
Join Date: May 2009
Posts: 1,097
|
Quote:
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 ![]() ![]() ![]()
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:57.



kids are good at following step by step instructions, I was hoping to let them get on with it.