So guys we're going to make a beautiful Sour Cranberry Bakewell Tart with gorgeous St Clements icing, it's going to be so good
and I'm going to be bigging up my beautiful bake-ware range. So first up let's make the pastry
Super simple, super quick. So were going to go in with 250 grams of plain flour
Then I'm going to sift in 100 grams of icing sugar
then we go in with 125 grams of nice, non salted butter
1 egg
and the zest of one orange
add a little pinch of salt
like that
add a tiny swig of milk
and we are done.
I'll wrap this up, put it in the fridge and let it rest for about an hour
Here's one I did earlier, so I'm just going to show you how to roll it out
Push down on our pastry like that just to kind of, take the thickness out a little bit
Then were going to use our rolling pin and just a little flour for dusting
Move it around, catching a little bit more of that flour
Get your mold, and kind measure it up. And this part if really simple
we take our rolling pin, we roll the pastry back up on the rolling pin and just unwind it on top
and just push it like so. Once you've done that just get your trusty rolling pin and roll it across, like that
and it does all the hard work for you, you can save this little bits. You can just make little jam tarts or something like that
I do like to just get a fork and just make little holes, this stops seam gathering
when it bakes and kind of pushing up the base so it's uneven
So once you've done that you can cover it in cling film and you can put it in the freezer for weeks, months. Sitting there ready and raring to go.
And you can cook it from frozen. I want to get it in the oven now so I'm going to bake it blind
To do that you can use a little bit of grease proof paper
Just fold it in half, and like that
and like that
Put the tip in the middle, have a little measure up, have a little bit extra
Crumple it all up, that just makes it a little softer
and then in we go
Next little gadget, baking beans. So what I need to do is just push these balls to the edge, we don't want this pastry to shrink
and we don't want the edges to kind of shrink down, and then I'm going to put this in the oven and bake it blind, for about 15 minutes at 180 degrees Celsius
which is 350 Fahrenheit
So the pasty is cooking beautifully in the oven, lets make a quick frangipan, now first up
100 grams each of the walnuts, and the hazelnuts
So that comes out now and then were going to kind of, go back to 250 grams of butter
250 grams of golden caster sugar, the zest of one lemon
and orange
And then what I'm going to do is add 60 grams of plain flour
and then I'm going to put the mixer on
and one by one add 3 lovely eggs
Lets just add the nuts in. This is going to make it more rustic but it's going to give it amazing flavour
Beautiful
Let's have a quick look our pastry here, so now I just want to remove these baking beans
Nice!
So what we've got here is cooked pastry but it's not cooked on the bottom
OK, so were literally going to flash this for a couple of minutes
What I'm going to do is I'm going to pull out this pastry shell now, it's had just a minute or 2
Over here I've got some lovely sour cranberries, I want to add about 3 quarters in
Put the jam on the bottom, then use the spatula to get that lovely walnut and hazelnut frangipan on top, look at that, beautiful
Oh it smells amazing guys
So I'm going to take the last of that jam and just kind of, ripple that about
So back in the oven we go, still at 180 degrees Celsius, 350 Fahrenheit, and that's going to cook for about 40 to 45 minutes
So the tart is out it's just cooling down a little bit of course you can have it hot.
I want to show you a little pimp that I love
OK, were going to use orange juice and lemon juice the classic flavours of the St Clements drink
and 'm just going to add a little bit to a couple of table spoons of icing sugar
You want it to be gooey and thick
So let's cut the tart, it's probably a nice time to introduce this fantastic little cake cutter, serrated edge and also its also the right size, it's good for portion control
You can measure your portion there
Absolutely delicious, I'll finish it with a little bit of that St Clements
So there you go guys, beautiful Sour Cranberry Bakewell Tart with St Clement's drizzle
Lovely, if you want more information of my lovely bake-ware set then hit the "I" box up there
and if you want the recipe it's in the information box below
Take care