About the bake
A fabulous twist on the classic bakewell tart using delicious blueberries. This recipe featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease 6 10cm loose based pastry tins.
Step 2:
Flour the board and lightly knead the chilled pastry. Roll out and using a cutter, cut 6 discs and shape into tin. Prick the base of the pastry.
Step 3:
For the topping, cream the butter, sugar and almonds together until pale and fluffy, then add eggs, 1 at a time beating well each time. Finally add the almond extract.
Step 4:
Fill the tarts with the blueberries and drizzle over the cassis. Spoon over the topping and lightly press the mixture down, scattering over the almonds.
Step 5:
Place in the oven for 25 minutes, directly on to the shelf and bake until golden brown.
Step 6:
For the cassis sabayon, whisk together the egg yolks and sugar in a heatproof bowl over a pan of simmering water until thickened and frothy. When the mixture has cooled, whisk in the creme de cassis.
Step 7:
Serve the tarts with a drizzle of the cassis sabayon over the top.
Ingredients
For the tart
- 250g Blueberries (fresh)
- 1 tbsp Crème de cassis
- 160g Billington's Unrefined Golden Caster Sugar
- 160g Almonds (ground)
- 4 Egg(s) (free range)
- 160g Butter (unsalted) (plus extra for greasing)
- Almond extract (a few drops)
- 25g Almonds (flaked)
- 450g Shortcrust pastry (chilled, homemade or premade)
- Plain white flour (for dusting)
For the cassis sabayon
- 4 Egg yolk(s) (free range)
- 60g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Crème de cassis
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the tart
- 250g Blueberries (fresh)
- 1 tbsp Crème de cassis
- 160g Billington's Unrefined Golden Caster Sugar
- 160g Almonds (ground)
- 4 Egg(s) (free range)
- 160g Butter (unsalted) (plus extra for greasing)
- Almond extract (a few drops)
- 25g Almonds (flaked)
- 450g Shortcrust pastry (chilled, homemade or premade)
- Plain white flour (for dusting)
For the cassis sabayon
- 4 Egg yolk(s) (free range)
- 60g Billington's Unrefined Golden Caster Sugar
- 2 tbsp Crème de cassis