MARY BERRY' EASY BAKEWELL TART RECIPE - BBC FOOD
For those that only like a little icing, Mary's drizzled version of the classic Bakewell tart will be a hit at tea time.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8
Number Of Ingredients 12
Steps:
- To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
- Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
- For the filing, spread the base of the flan generously with raspberry jam.
- Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
- Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
- Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
- Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.
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.
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MARY BERRY'S LEEK AND STILTON QUICHE RECIPE
From thehappyfoodie.co.uk
Chilling time: 15 minutes / Cook time: 1 ½ hours, plus resting
1. Preheat the oven to 200C/180C fan/Gas 6 and grease the tin with butter.
2. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and water and whizz into a smooth ball of dough. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips before adding the egg and water.
3. Roll the pastry out on a lightly floured work surface to a disc slightly larger than the tin and about the thickness of a £1 coin. Carefully transfer the pastry to the tin and press it into the base and sides. Form a little lip around the edges of the tin, trim off any excess and prick the base with a fork. Place in the fridge to chill for about 15 minutes.
4. Line the pastry case with baking paper and baking beans and bake blind in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes or until just cooked and pale golden. Reduce the oven temperature to 180C/160C fan/Gas 4.
5. Meanwhile, make the filling. Heat the oil in a wide-based frying pan, add the leeks and celery and fry over a high heat for 2–3 minutes. Reduce the heat to low, cover with a lid and simmer for 20–25 minutes or until the vegetables are completely tender. Take off the lid, then increase the heat and fry for another minute to drive off any excess liquid. Remove the pan from the heat.
6. Beat the eggs and cream together in a jug and season with salt and pepper.
7. Spoon the cooked leeks and celery into the pastry case, scatter with the cheese and parsley and season with salt and pepper. Pour over the egg and cream mixture.
8. Bake in the oven for about 35–40 minutes or until golden brown and just set on top (see tip). Leave for 5–10 minutes to rest before turning out.
Prepare Ahead:
Can be made up to 8 hours ahead and reheated. The pastry base can be cooked up to a day ahead.
Freeze:
Both the cooked tart and the unfilled pastry base freeze well.
Mary’s Classic Tip:
* Check the tart halfway through cooking and if it is browning on one side more than the other, turn it around on the oven shelf.
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From bbc.co.uk
Reviews 4
Cuisine British
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