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Paul hollywood bakewell tart recipe Patch#
Paul hollywood bakewell tart recipe free#

Remove from the oven, allow to cool slightly, then remove from the tin and dust with icing sugar.

If the tart seems to be browning too quickly, cover with a sheet of foil. Return the tart to the baking sheet and place on the middle shelf of the oven for 30–35 minutes, or until the filling is golden on top and feels firm in the middle.

Spoon the mixture over the jam and spread out with the back of a spoon.

Add the almond extract and fold in the ground almonds. Begin adding the eggs, a little at a time – they could curdle if you add them too fast. Place the butter and sugar in a bowl and beat together until pale and fluffy.

To make the filling, turn the oven down to 180☌, gas mark 4.

Remove the baking beans and parchment and return to the oven for 5 minutes until lightly golden and dry to the touch.

Place on a baking sheet and bake for 15 minutes. Lightly prick the pastry with a fork, then line with baking parchment and fill with baking beans. Chill for another half an hour in the fridge. Press well into the corners, using a ball of spare pastry to gently stretch it into place. Pick up the pastry with the rolling pin and use to line a 23cm fluted tart tin. Lightly flour a rolling pin and roll the pastry out until it is 3mm thick – about the thickness of a pound coin. Transfer the pastry to a lightly floured work surface.Wrap in clingfilm and chill for half an hour in the fridge. Push the pastry together and shape into a flat circle. Stir in just enough egg yolk to form a dough that is soft but not sticky.Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Sift the flour, pinch of salt and icing sugar into a large mixing bowl.

Serve warm or at room temperature with a dollop of crème fraîche. Cool in the tin slightly, then remove and transfer to a wire rack. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Lift into the pastry case and arrange in a circle. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out.

Cut the pears in half lengthways and, using a teaspoon, scoop out and discard the core from the centre.

Trim off any excess pastry and spread the frangipane evenly on top.

Paul hollywood bakewell tart recipe Patch#

Don’t worry if it breaks up, as this is a very short, crumbly pastry – you can just patch it together in the tin and mould it up the sides, making sure it is even all over. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Cover the dough with parchment paper and put on a large quantity of dry vegetables (chickpeas or beans for example). Preheat the convection oven to 360 F / 180 C (or 390 F / 200 C for a conventional oven).

Preheat the oven to 190☌/fan170☌/gas 5. Prick the pie shell with a fork and place in the refrigerator for 1 hour.

Remember – they will continue to cook in the oven.) (Angela Hartnett’s tip: Don’t overcook the pears – a knife should just pierce them easily. Set aside for 15 minutes, or until cool enough to handle. Simmer for 20 minutes, then remove the pears to a plate with a slotted spoon and discard the liquor and solids. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Preparation time 1-2 hours Cooking time 30 mins to 1 hour Serves Serves 12 Dietary Ingredients For the jam 200g/7oz raspberries 250g/9oz jam sugar For the sweet shortcrust pastry 225g/8oz plain.

Cut out a circle of baking paper large enough to fit inside the pan, and lay on top of the pears.

Add some more water to just cover the pears. Split the vanilla pod in half, scrape out the seeds and add to the pan with the pod.

Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange zest. Peel the pears and add to the pan, along with the cinnamon and cloves. Put the sugar in a saucepan, pour in 500ml water and place over a medium heat. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Cream the butter and sugar together in a large bowl until light and fluffy.

Paul hollywood bakewell tart recipe free#

(Angela Hartnett’s tip: I make the pastry on a floured work surface in the traditional Italian way, but feel free to do it in a bowl if you prefer.) Wrap in cling film and chill for at least 30 minutes. Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is very crumbly. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Cut the butter into cubes and dot over the flour.