Bakewell tart
To make the jam: Start by making the jam. Put the sugar, raspberries and lemon juice into a saucepan and set over a low heat, until simmering. 1 Keep the jam at a low simmer for 10-20 minutes until the jam passes the drip test: a 2p sized blob of jam when left on a […]
Rhubarb and Orange Frangipane
I like to make this tart in a long rectangular tin as the rhubarb sits nicely along the top. You can however make it in a 22cm round tin – search for ‘geometric rhubarb patterns’ on the internet for inspirational patterns to cover the top. Start with the pastry; combine the flour, icing sugar and […]
Kate Lyon’s Ruby Chocolate Tart
For the pastry 1. In a large bowl rub together the flour and butter until the mixture resembles breadcrumbs 2. Add the water, salt, egg yolk and sugar to the mixture and bring into a dough using your hands 3. Knead very lightly (take care or the dough can become tough) until there are no […]
Easter White Chocolate & Raspberry Tart
In a mixing bowl, add the flour and sugar and stir. Divide the butter into chunks and rub into the flour until it looks like breadcrumbs. Add the yolks and vanilla and bring together with your hands to form a smooth dough. On a piece of cling film, make a disc out of the dough, […]
Bakewell Tart Traybake
Preheat the oven to 165°c (fan). Put all of the plain flour and 50g of caster sugar in a mixing bowl before rubbing in 100g of unsalted butter with your fingertips. When the mixture resembles crumbs, pour it into a lined traybake tin, spread it evenly and press it down so the crumbs loosely join […]