Tudor Temptations

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Today is 24th April 2014. On this day, a little more than five hundred years ago King Henry VIII began his reign as the King of England. This came to be known as the Tudor Era.
The Tudors had huge class divisions, and while the lower call could hardly afford a humble meal the upper classes enjoyed the luxury known as desserts.
The upper classes mainly consumed candied fruits and mince pies as desserts but desserts such as cakes, ice creams and jellies started to emerge. 
The Bakewell Tart or the Bakewell Pudding is basically a shortcrust confection made during the Tudor era in England. Recreate the Tudor magic if you will!

Bakewell Tart

INGREDIENTS

Raspberry Jam                 50 g
Almond Flakes                  25 g
Glazed Cherries                10 nos

FOR PASTRY:

Flour                             150 g
Butter                           100 g
Salt                              3 g
Cold Water                     As Required

FOR FRANGIPANE FILLING:

Flour                             25 g
Butter                           100 g
Castor Sugar                   100 g
Almond Meal                    100 g
Eggs                             2 nos
Lemon Zest                     1 no

FOR POURED FONDANT:

Icing Sugar                      125 g
Hot Water                       10 ml
Vanilla Essence                   3 ml


Lemon Juice                      1 no


METHOD

  • Make a shortcrust dough by rubbing all the ingredients for the pastry together.
  • Line tart moulds with the shortcrust dough and dock it.
  • Heat the butter in a saucepan till it melts.
  • Add sugar and cook till sugar granules dissolve.
  • Add a mixture of the almond meal and flour and take it off the flame.
  • Whisk together eggs and lemon zest and mix it into the frangipane mixture.
  • Apply a thick coating of raspberry jam on the bottom of the tart shells.
  • Pour the frangipane filling into the uncooked pastry shell.
  • Arrange the almond flakes on top of the tarts as garnish.
  • Bake the tarts at 180*C at 20-30 minutes till the almond flakes on top start to turn golden brown.
  • Mix all the ingredients for the poured fondant till a thick icing forms.
  • Cool the tarts and pour the icing on top.
  • Garnish the tarts with the glazed cherries.

Bakewell Tart

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