Caribbean bakewell tart
You will need
For the pastry:
125g plain flour
25g caster sugar
75g butter, cubed
1 free-range egg, separated
For the filling:
150g butter, softened
150g caster sugar
3 free-range eggs, beaten, plus
1 yolk
100g ground almonds
Finely grated rind of 2 limes
1 tbsp white rum
3 tbsp lime marmalade
To finish:
Handful of flaked almonds or
Sweetened coconut shavings
Icing sugar
Cream, to serve
Method
1. To make the pastry, put the flour, sugar and butter in a food processor and whizz until the mixture resembles breadcrumbs. Mix the egg yolk with ½ tablespoon cold water and pour into the food processor. Whizz again until the pastry comes together into a ball. Wrap the pastry in clingfilm and place in the refrigerator for 45 minutes.
2. Roll the pastry out and use it to line a 20 centimetres in diameter, three and a half centimetres deep loose-bottomed flan tin. Prick the base all over with a fork and put the tin into the freezer for 20 minutes.
3. Meanwhile preheat the oven to 220°C/gas mark 7. Line the pastry case with nonstick baking paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans. Lightly whisk the egg white and paint the pastry with it. Return to the oven for five minutes then remove the tin. Reduce the heat to 200ºC/gas mark 6.
4. Now make the filling. Beat the butter and sugar together until pale and fluffy. Gradually add the beaten eggs plus the extra yolk, beating after each addition. Fold in the almonds, lime rind and rum.
5. Spread the base of the tart case with the marmalade, then spoon in the almond mixture and spread it out using the back of a spoon. (It will look like you don’t really have enough filling but don’t worry.) Bake in the oven for 20 minutes.
6. If you are topping with almonds, remove the tart from the oven and scatter over the flaked almonds. If you are not, omit this step as you will scatter over the coconut shavings once the tart is cooked. Return to the oven.
7. Bake for a further 15 to 20 minutes or until the filling is set and golden on top. Leave to cool then scatter over the coconut, if using, and dust lightly with icing sugar. Serve with pouring cream.
Recipe, Sweet by Levi Roots
Click here to go to the original article on Red Online
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