Two traditional British puddings - great for afternoon tea, coffee mornings or dinner party desserts
Ingredients
For the pastry:
- 350 g plain flour
- 175 g cold unsalted butter
- 50 g icing sugar
- 2 egg-yolks
- 2 tbsp cold water
- Egg yolk for the glaze
For the bakewell filling:
- 4 eggs
- 1 yolk
- 120 g caster sugar
- 150 g melted butter, cooled
- 120 g ground almonds
- 1 jar raspberry jam (sieved)
- 1 tsp vanilla extract
For the treacle tart filling:
- 400 g golden syrup
- 1 tbsp water
- Juice and zest of 1 lemon
- 150 g breadcrumbs
For the crème anglaise:
- 250 ml milk
- 4 egg-yolks
- 75 g caster sugar
- Seeds of one fresh vanilla pod
Method: How to make Bakewell tart and treacle tart with creme anglaise
For the pastry for both tarts:
Put the flour into a food processor and add the cold butter. Mix until it resembles breadcrumbs and then add the sugar. Pulse and then add the egg-yolk and water.
Remove the mixture. Bring it together into a smooth pastry, being careful not to overwork it.
Divide into two balls. Wrap them in cling-film and refrigerate for an hour.
Once chilled roll the pastry out as thin as possible without making holes, then carefully put it into two buttered 9 inch tart tins and make sure you get it even all around. Keep the trimmings. Put it into the fridge for as long as possible.
Preheat the oven to - and line the pastry with greaseproof paper, then put rice on top. Bake for 15 minutes, then remove the rice and return to the oven for 3 - 5 minutes.
For the bakewell filling:
Mix the eggs and sugar well together then mix in the melted butter and the ground almonds.
Spread some raspberry jam on the base of the pastry, top with the almond cream and cook in the oven for 30 - 35 minutes. Remove and allow to cool completely. Now make a lattice by rolling out the pastry trimmings very thin and place on top of the cooked almond cream. Egg glaze the pastry, return to the oven till brown then remove and cool again. Put the rest of the jam in the trellis.
For the treacle filling:
Mix the treacle tart filling ingredients together. Pour into the prepared pastry case and bake for approximately 20 minutes.
For the crème anglaise:
Put the milk and vanilla pod and seeds into a saucepan and slowly bring to the boil. Then remove from the heat.
Put the egg-yolks and sugar in a bowl and whisk, add the boiled milk and mix until well incorporated.
Pour the mixture into a clean saucepan and slowly heat it up until it begins to thicken, be careful not to overheat as this will make the mixture curdle (scrambled egg).
To test if the mixture is cooked coat the back of a wooden spoon with the mixture and draw a line through it with your finger, if the line remains it is ready.
Pour the mixture through a fine sieve into a bowl, cover and cool. Place in a refrigerator until cold.
To serve:
Serve slices of the tarts with the crème anglaise, either lightly warmed or cold.
