![]() ![]() Gently lift the pastry base to the line the baking tray, however do not worry if it should fall apart as you can just patch it back together in the baking tray. Add enough cold water to bind the dough together with your hands, then roll the dough out on a lightly floured surface. For the pastry, put the flour and butter cubes in a bowl and using your fingers, rub them together until the mixture resembles fine breadcrumbs. Pre-heat the oven to 180C/Gas 4, and grease and line a shallow baking tray (30cm x 23cm). The MB recipe for this blog is for Bakewell Tart Slices, so they are not enveloped in pastry, however it can be easily adapted and baked in a cupcake tin to produce the classic tarts of our childhood. ![]() Stemming from the Bakewell Pudding which originated (by accident according to legend) in the picturesque town of Bakewell, these treats have graced the lunch boxes of many children over the years, as well as a delicious addition to any tea break. So in honour of our baking sovereign, I thought that I would share her recipe for one of our nation’s favourite treats, The Bakewell Tart. Currently gracing our screens on this year’s series of The Great British Bake Off, she is proving why there are few other people who know as much about sweet treats as she does (and also bringing the work ‘scrummy’ back!). However, there is only one figure who can rightfully be named ‘The Queen of Cakes’, and that is Mary Berry. ![]() Delia Smith (the only picture-less cookbook that I have ever been able to bear), Rick Stein, Nigel Slater, Marcus Wareing, Jamie Oliver (the Americans really just did not get it), Lorraine Pascale and Angela Hartnett are just a few to name who we have turned to at dinner time in search of different yummy recipes. Enjoy.The UK is a nation of innovative and creative chefs who have been gracing our cookbook shelves and TV screens over the years. Allow cooling slightly before tucking into it with some freshly whipped cream.
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