Thursday, 26 February 2015

Cherry Bakewell Tart

There are times when you look at a food you used to be able to eat and you dream of eating it again. Those are the moments when I become determined to make it without dairy, lactose or gluten.
This Cherry Bakewell Tart was borne of one of those moments!


As I have previously done I have adapted a BBC good food recipe to make it #freefrom. You can find the original recipe here:

Ingredients

For the pastry
  • 200g Doves Farm plain flour
  • 100g Pure Sunflower
  • 50g Stork Block (not the tub)
  • 25g caster sugar
  • 1 egg
  • 2 tbsp Alpro rice milk
  • 1/2 tsp xanthum gum
For the filling and topping
  • 150g Pure sunflower spread
  • 150g caster sugar
  • 150g ground almonds
  • 3 eggs
  • 1/2 lemon finely grated zest only
  • 30g Doves Farm plain flour
  • jar cherry jam
  • icing sugar
  • water
  • cocoa powder (I use Tesco own in brown pot)
  1. To make the pastry, place the flour, xanthum gum, Pure, Stork and sugar in a bowl and rub together, be careful not to over rub as this makes it too greasy. 
  2. Add the beaten egg and the milk until the mixture comes together. It should be a little sticky but not wet. 
  3. Place the dough on a sheet of cling film, place an equal size piece of cling film over the top and roll out until large enough to line a 20cm tart tin. Carefully lift into the tin, then place into the fridge to chill for an hour.
  4. Preheat the oven to 200C/400F/Gas 6.
  5. Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 10-15 mins.
  6. Remove the paper and beans. Return to the oven for a further five minutes, until golden-brown. 
  7. Remove from the oven and turn the oven temperature down to 180C/350F/Gas 
  8. For the filling, beat the Pure and sugar together in a bowl until pale and fluffy.
  9. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition - don't worry if the mixture begins to split, just add a little of the flour.
  10. Fold in the lemon zest and the flour.
  11. Spread some of the jam generously across the base of the pastry, leaving a 2.5cm gap around the edge.
  12. Spread the filling mixture over the jam.
  13. Transfer to the oven and bake for 15 - 20 minutes, or until set and golden-brown. Allow to cool in the tin before decorating.
  14. Mix icing sugar with water for the white icing. The consistency needs to be fairly stiff so it doesn't leak over the edge. Mix a sepearte smaller amount of icing sugar, cocoa powder and water to make the chocolate decoration. Pipe the chocolate icing (with a fine hole in the end of a piping bag) in lines across the tart. Drag a knife across the chocolate icing in the opposite direction to make the lines squiggle!



No comments:

Post a Comment