Most items ship same day!
in the Continental U.S. and most items ship same day!
This recipe is perfect because one, I always have a few bags of fresh frozen blueberries on hand. Freezing fresh fruit in-season is a win-win all winter long! My stash of fresh frozen blueberries is the perfect antidote when the autumnal equinox has arrived and I've already started counting the days till the next summer solstice. Their sweetness also works perfectly with the almond filling.
Reason number two? Watching Mary Berry on old episodes of The Great British Baking Show never gets old. The original British show, The Great British Bake Off (or GBBO as it’s known across the pond) is in its 10th season while we've only had the pleasure of seven. I’m absolutely certain I wasn’t the only American who tried to find a way to stream those missing British episodes back in May during peak lock-down! Ok, enough with all that. Let’s don our aprons, flour up our pastry boards, pull out those rolling pins, and start channeling our inner baker.
UPDATE — New Season Great British Baking Show!!!!!!
Announced last week while I was on vacation new episodes of this beloved baking competition are coming to Netflix starting this Friday, September 25th. A new episode will drop every Friday until the winner is crowned. Thank god for British TV (and Netflix)!
A traditional bakewell tart is composed of 4 things:
1. Sweet short-crust pastry. Mary’s recipe is lightly sweet, super flaky and perfect.
2. Fruit filling. Mary, our queen of bakes, uses a homemade raspberry jam; I made a blueberry filling instead.
3. Almond Cream (aka frangipane) is a thick, batter-type filling made of finely ground almonds, butter, castor sugar, and whole eggs. I substituted vanilla extract for almond in my version, for a less in-your-face almond flavor.
4. Simple Icing. Mary ices the entire top of the tart and then adds a lovely feathered pattern. I just drizzled a little from side to side and tossed some thinly sliced toasted almonds on top. Then, just before serving, she added a quick dusting of powdered sugar. Many folks in England will argue that a bakewell tart shouldn't have icing at all! Apparently, when the “Bakewell” episode first aired in Britain, it caused quite the row on Twitter.
Courtesy LHTC (via Mary Berry and the BBC)
Servings: 8-10 | Prep Time 1-2 hours | Cook Time
A Few Important Notes About Ingredients.
The ingredients are measured in grams. A kitchen scale will be able to measure in grams, as well as ounces. If you don't have one, you should. A good kitchen scale comes in handy for more than this recipe alone. We have several to choose from and they all easily switch between ounces and grams. Browse our Digital Kitchen Scales »
The recipe calls for a common baking ingredient in Britain, castor sugar or baker’s sugar, which can be hard to find in the United States. No worries. A few quick pulses in a small food processor, blender or a clean spice/coffee grinder will do the trick. You’ll need to add a bit more sugar than the recipe calls for. The pulsing process will reduce the yield of the sugar. For every cup or 220 grams of sugar you should add a couple of teaspoons. Always re-measure the super-fine sugar before adding it to the recipe.
Icing sugar is what the Brits call what we know as powdered or confectioners’ sugar. Use powdered (confectioners) sugar whenever icing sugar is called for and there is no need to adjust the amount.Wild Blueberry Filling Ingredients
Directions for the Jam Filling
Directions for the Pastry
Directions for the Icing
9. Whisk together the icing (powdered) sugar, almond extract and the milk until smooth.
10. When the baked tart has cooled completely, drizzle the icing on top and sprinkle with finely sliced toasted almonds. Right before serving add a light dusting of icing (powdered) sugar. Slice and serve.
Hey, before you go, make sure you're signed up to get the latest posts from our blog, Inspired Cooks. Cook more. Eat better. And have more fun!