Halloween is just a few days away so here is my Bakewell Tart tray bake recipe with a no need to blind bake, and not a soggy bottom in sight!
This tart is delicious with a brew and oh so simple to make. I use ready made pastry, well why wouldn’t you?! Put your favourite jam inside and cover with the most simple to do almond frangipane. For Halloween i’ve done scary spider crawling over a web, but this recipe is really fantastic for any day of the year. It slices perfectly into thin fingers, ideal for when those trick or treaters come knocking on your door…..or you could just keep it all to yourself……mwahahahaha!
Stored in an airtight container it keeps for around 5 days.
You will need a 30cm x 20cm traybake tin, I use the Silverwood loose bottom one.
Click on the pictures below to see bigger versions.
Enjoy and let me know how you get on!
Ingredients for the frangipane:
- 1/2 pack ready made shortcrust pastry
- 2 – 3 tbsp raspberry jam
- 190g soft unsalted butter
- 190g caster sugar
- 3 MEDIUM eggs
- 60g plain flour
- Finely grated zest 1 lemon
- 190g ground almonds
- 1 tsp almond essence
For the icing:
- 400g icing sugar
- Splash of Amaretto, lemon juice or just water
Firstly place a flat metal tray on the middle shelf of your oven and preheat to 200c fan. Next line the tin with a piece of silicone coated non stick baking paper. I use the Lakeland one. Use paper clips to hold it firmly in place.
Take half of a pastry block and roll it larger than the tin using plenty of flour to stop it sticking (it’s easier if you leave it at room temperature for about 45 minutes before using it). Trim it about 5mm larger all the way around and drop it into the bottom of the tin. Pop it in the fridge or freezer while you make the filling.
Make the frangipane. Just cream the butter and sugar, don’t go to crazy as we don’t want too much air in it. It should still be quite yellow and gritty. Throw in all the rest of the ingredients and give it a really good mix until smooth and incorporated. Pop it into a disposable piping bag or a freezer bag will also do.
Take the tin with the pastry and spread a thin layer of jam over the bottom, but leave about 1cm uncovered around the side. Don’t go crazy with the jam, less is more. If you add too much it will boil and cause the frangipane to erupt. Next pipe a thin amount of the frangipane all around the edge, this seals the jam in. Next pipe the rest of the filling over the jam then use the back of a spoon to gently smooth it out. Don’t worry about being too perfect as it melts in the oven and self levels anyway. Using a piping bag to put the filling on stops the jam mixing with it.
That’s pretty much it. Place it on the hot tray in the oven, doing that prevents a soggy bottom! Lower the temperature to 160c fan and bake for about 35 – 40 minutes until firm and golden. It should have just slightly shrunk from the edge. Leave it to cool for about an hour, don’t take it out of the tin though.
When the tart has cooled make the icing. Place all the icing sugar in a large bowl and add your chosen fluid until really thick and smooth. MAKE SURE IT ISNT TOO RUNNY OR IT WILL TAKE AGES TO SET!! I use half Amaretto and half lemon juice. Add it bit by bit as you don’t want it too runny. Take about 5 tablespoons of the uncoloured icing and place it in a small bowl. Colour the large quantity orange and the small quantity black. Place the black icing in a piping bag ideally fitted with a 1mm plain round nozzle.
Make some marks around the top of the paper on all sides about 2cm apart, this will give you a guide to pipe and feather to. Pour the orange icing all over the tart then immediately pipe black lines across it. Using a cocktail stick pull down the icing to create a web effect. Next pipe some spiders then leave the tart to set for about 5 hours, or preferably overnight before slicing and enjoying!