There is a small cafe there, nothing too extraordinary, but we stopped for a cuppa one day and decided to sample one of their bakewell tarts. It was far superior to anything Mr Kipling has to offer, so I vowed we should make one sometime for our local congregation of catholics.
Some 4 months later I finally got around to doing it. The first recipe to come up on my Google search was one of the GBBO's Mary Berry. It looked simple enough, so I gave it a shot.
She wanted me to do the pastry with my hands, but I instead my usual method of grating the butter into the flour. This makes it a good size for pastry purposes.
Nothing too exciting here, just a simple butter and flour mix.
Plus enough cold water to be able to bring it all together.
I put the lump that turned into inside my fridge, then rolled it out in a haphazard fashion to produce the following result:
One day I will master the art of rolling out pastry...just not today. I used the rolling pin to just roll along the top and cut off the edge. and then set my oven to heat up while I popped this in the fridge to help it keep its shape while baking.
Meanwhile I worked on the filling of melted butter and sugar...
Plus egg, ground almonds, and almond extract.
Frangipane, or something like that. I like to think of the cottage of Hansel and Gretel when I read that word - that in the windows she had frangipanes. You wouldn't be able to see anything out of frangipanes, but they'd sure taste nice.
Now that the oven was hot, I put a big sheet of baking paper on top of the pastry and in went my "pie weights". I've been baking this jar full of pulses for about 12 years now.
I baked the shell for a while with them in, then took out the weights and baking paper.
Then put the shell back in to dry out a bit more.
Onto the warm pastry went a thick layer of raspberry jam.
Then the frangipane mixture.
And last of all, a scattering of almonds.
Then into the oven at went. It said to check and cover it with foil to prevent over-browning halfway through the bake but I ignored that, resulting the following appearance:
Oh. Oops. It was well received nonetheless, and I think I may make it again sometime. Maybe next time I'll even remember to put the glaze drizzle on the top when it's cooling.
The recipe I used was as follows: