75 Minutes
Caribbean Bakewell Tart

Caribbean Bakewell Tart

Caribbean bakewell tart -a crispy short crust tart with a lime marmalade base and a frangipane topping sprinkled with almonds and served with crème fraiche

 

How it's doneDirections

Step 1

Sieve together the flour and salt.

Step 2

Cut the butter into cubes.

Step 3

Mix a tbsp of cold water into the egg yolk, add the sugar and mix together.

Step 4

Mix the flour and butter, blend until the contents form a crumb, by hand or using a food processor.

Empty the contents of the food processor into a large bowl, add the egg mixture and mix using a few swift movements.

Form a ball and flatten, place in the fridge to cool.

Step 5

Set the oven to 200C 400F or gas mark 6

Step 6

15 Minutes

Lightly dust a clean work surface with flour.

Roll out the pastry into a circle to fit the flan dishes.

Fit pastry into flan dish and trim the pastry to fit the flan dish.

Prick the pastry cases and place in the fridge to cool for 15 minutes.

Step 7

8 - 10 Minutes

Bake blind by adding parchment and baking beans into the tart dish.

Bake for 8 to 10 mins then remove from the oven.

Step 8

Set the oven to 190C 375F or gas mark 5.

Remove the beans and paper.

Paint the pastry base with egg white and bake for 8 to 10 mins or until golden brown.

Remove from the oven and set aside.

Step 9

Zest the lime(s)

Step 10

Sieve the flour

Step 11

Beat the egg(s).

Step 12

Cream together the butter and sugar.

Add the eggs a bit at a time.

Fold in the ground almonds and the flour.

Add the rum and the zest.

Step 13

Spread the base of the flan with marmalade.

Add the almond egg mixture.

Sprinkle the flaked almonds on the top.

Cook for 30 mins or until golden brown then remove from the oven and cool.

Step 14

Place the tart on the plate, serve with some creme fraiche.

Inspired by the recipe from Levi Roots recipe book “Sweets” but with a few SoCook tweaks

What you needIngredients

Servings 8
Utensils
  • 1 Food Processor
  • 1 Medium Bowl
  • 1 Chopping Board
  • 1 Large Knife
  • 2 Flan Dishes
  • 1 Rolling Pin
Pastry
  • 50 grams Butter
  • 100 grams Plain Flour
  • 30 grams Caster Sugar
  • 1 Egg Yolk
Tart
  • 100 grams Butter
  • 100 grams Caster Sugar
  • 2 Eggs
  • 75 grams Ground Almonds
  • 50 grams Flour
  • 2 Limes
  • 1 tbsp Rum
Sauce
  • 3 tbsp Lime Marmalade
  • 1 handful Almonds (Flaked)
  • 10 grams Icing Sugar

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