The Great Bloggers Bake Off - Week Five - Mary Berry's Bakewell Tart

Monday, 26 September 2016

Picture of My finished tart!
My finished tart!
With the release of this post I am officially half way through the Great Bloggers Bake Off! I feel like we've only just begun, and that there should be a tonne of weeks left, in reality we have five more... With that being said let's continue to enjoy Bake Off and the blogger version with my submission for week five, a copy of Mary Berry's Bakewell Tart.


Photo of the Tesco Branded Ingredients that I used in this bake
Tesco Branded Ingredients
This is a Mary Berry recipe so the full ingredients and method can be found by clicking here. I won't be sharing the ingredients in this post but I will talk you through my steps to recreating this classic! Before we get into the recipe I would like to say a massive thank you to Tesco who are actually sponsoring this post as well as the entire Great Blogger Bake Off! I was lucky enough to be sent a £20 Tesco voucher to put towards my ingredients for my bake this week, which really helped with it being the end of the month. They also have their own Baking section on their website which has a tonne of recipe ideas, as well as a section to help you find everything you need for your bakes, which you can check out here.
Photos of the steps for Making the Jam
Making the Jam
Jam's are something that are actually really easy to make, but a lot of people can be put off by them. All you need is your chosen fruit and jam sugar and you have everything you need. Place both in a saucepan and then bring to the boil on a low heat, once the sugar is dissolved you can increase the heat and boil for 4 minutes. Alternatively you can use a sugar thermometer to let you know when the Jam reaches the right temperature. Once that is boiled for the correct amount of time simply pour it into a container and leave to cool completely. I also decided to add a step and strain my jam, I'm not a massive fan of the seeds in fruit.
photographs of the steps for Making the Pastry
Making the Pastry
Pastry is one of the first things I ever baked, back when I was in Secondary school and it's something I like to think I am good at! To start you want to place your flour and butter into a bowl together and then rub the butter into the flour until the mixture looks like breadcrumbs. Then add all of the other pastry ingredients and bring together with your hands until it forms a dough. Turn this out onto a floured surface and then roll until it is just under 0.5 cm thick.

photos of the steps for Making the Tart case
Making the Tart case
Once you have rolled out your pastry you can transfer it to your tart tin and carefully begin pressing it into the tin with your fingers. When you are happy with that you can trim the edges carefully using a sharp knife, and then place the case and tin into the fridge to cool for half an hour. Then when the tart case has chilled preheat your oven the 200 degrees and put some baking paper on top of the tart before adding some uncooked rice or baking beads to weigh the pastry case down, this will help to prevent bubbling in the oven. Cook the case for 15 minutes, then remove the rice/baking beads and cook for a further five minutes. Place this aside to cool whilst you make the frangipane.

Photos of the steps for Making the Frangipane
Making the Frangipane
The frangipane is also fairly simple to make, start by creaming together your butter and sugar until pale and fluffy, then add all the other ingredients to the bowl, mixing well until combined.

Photos of the steps for Baking the Tart
Baking the Tart
To assemble the tart, spread a thing layer of your jam over the base, spreading out evenly with a spatula. Spoon the frangipane on top of this, spreading it out evenly with a clean spatula so that the Jam and frangipane don't mix. Put this in the middle of a 180 degree oven and bake for 25-35 minutes. You will know it is done when the frangipane is lightly browned, or you can insert a skewer into the centre, then remove it, if it is clean, it is done. leave this to cool completely in the tin.

Photos of the steps for Finishing the tart
Finishing the tart
To make the icing sift your icing sugar into a bowl then add the almond extract and a few tablespoons of water, mix this together until you have a stiff icing. Put a few tablespoons of the icing into another bowl and colour this pink, then place the pink icing into a piping bag with a small regular nozzle. Spoon the white icing onto the tart smoothing out with a spatula. Then pipe horizontal lines across the tart, evenly spacing them apart, using a toothpick drag it lightly through the icing at 90 degree angles to the pink lines, alternating between dragging it up, and then down, this will give you the feathered icing effect. Remove the tart from the tin and then leave the icing to set.

Photo of my completed Mary Berry's Classic Bakewell Tart
Mary Berry's Classic Bakewell Tart
Then all that's left is to enjoy your tart! Thanks again to the lovely Jenny from Mummy Mishaps for hosting the Blogger Bake off, don't forget to head on over to her blog if you want to see what everyone else has made this week! If you have enjoyed reading today's post then don't forget to come back next week for another first in the history of GBBO, Botanical week...

Mummy Mishaps
 photo signature_zpsdqnlsjzz.png

No comments:

Post a Comment

Hey Rose Petal
Thanks for stopping by. Please feel free to leave a comment, I read and enjoy every single one. Have a good day now xxx