MARY BERRY'S FEATHER-TOPPED BAKEWELL TART RECIPE - BBC FOOD
This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks.
Provided by Mary Berry
Prep Time 2 hours
Cook Time 1 hours
Yield Serves 12
Number Of Ingredients 14
Steps:
- For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
- For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough.
- Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling.
- For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.
- Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.
- Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.
- For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle.
- When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices.
MARY BERRY'S LEMON MERINGUE PIE RECIPE | BBC2 LOVE TO COO…
Try Mary Berry's twist on the classic lemon meringue pie. Served in a tranche tin, the added lime helps the buttery shortcrust pastry and fluffy meringue sing.
Provided by Mary Berry
Yield Serves 8 - 10
Number Of Ingredients 1
Steps:
To make the pastry, measure the flour, butter and sugar into a food processor. Whiz until the mixture resembles fine breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll thinly. Carefully line the tin and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6 and place a baking tray in the oven to get very hot.
Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150°C/130°C fan/Gas 2.
To make the filling, measure the cornflour and 200ml (⅓ pint) water into a pan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.
Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk, until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1½cm (⅝in) nozzle and pipe even blobs over the surface of the chilled custard in a neat pattern. If you don’t have a piping bag, you can use two dessertspoons.
Bake in the oven for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with pouring cream.
Mary’s tips:
Can be made up to 8 hours ahead and reheated gently to serve.
Not for freezing.
Do not serve the pie hot, as the filling may be a bit soft and will spill out of the pastry case.
More about "mary berry custard tart recipes"
FRANGIPANE TART WITH CUSTARD RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine French
- To serve, cut the tart into wedges, place onto plates and pour the custard alongside.
TRADITIONAL PUDDING RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
41 DELICIOUS DESSERTS FOR TWO - TASTE OF HOME
From tasteofhome.com
APPLE COBBLER RECIPES | ALLRECIPES
From allrecipes.com
PORTUGUESE CUSTARD TARTS - TASTE OF ARTISAN
From tasteofartisan.com
41 DELICIOUS DESSERTS FOR TWO - TASTE OF HOME
From tasteofhome.com
TARTE AU CITRON: LEMON TART RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
50 TIMELESS FAMILY RECIPES - TASTE OF HOME
From tasteofhome.com
BAKEWELL TART RECIPES - BBC FOOD
From bbc.co.uk
CHRISTMAS DESSERTS - BBC FOOD
From bbc.co.uk
CUSTARD - WIKIPEDIA
From en.m.wikipedia.org
PORTUGUESE CUSTARD TARTS - TASTE OF ARTISAN
From tasteofartisan.com
50 TIMELESS FAMILY RECIPES - TASTE OF HOME
From tasteofhome.com