Sieve together the flour and salt.
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
Cut the butter into cubes.
Mix a tbsp of cold water into the egg yolk, add the sugar and mix together.
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.
Set the oven to 200C 400F or gas mark 6
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.
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.
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.
Zest the lime(s)
Sieve the flour
Beat the egg(s).
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.
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.
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
- 1 Food Processor
- 1 Medium Bowl
- 1 Chopping Board
- 1 Large Knife
- 2 Flan Dishes
- 1 Rolling Pin
- 50 grams Butter
- 100 grams Plain Flour
- 30 grams Caster Sugar
- 1 Egg Yolk
- 100 grams Butter
- 100 grams Caster Sugar
- 2 Eggs
- 75 grams Ground Almonds
- 50 grams Flour
- 2 Limes
- 1 tbsp Rum
- 3 tbsp Lime Marmalade
- 1 handful Almonds (Flaked)
- 10 grams Icing Sugar