Saturday, March 23, 2013

Cranberry Bakewell Tart

So, the jam's cooked and I cooled it overnight in 2 sterilised jars. I got started with making the pastry. Since I started using the food processor for my pastries years ago, I've never needed to sought for another alternative nor any reason to not make my own pastry. The tedious part of pastry-making has always been rubbing cold butter into the flour. With a food processor, I first dump all the dry ingredients and pulverise them, then pour in the mixed liquid ingredients to combine them. Take it out and form it into a disc and chill. You can always do this a day in advance and keep it in the fridge until you need to use it. The frangipane filling is also an easy and versatile filling. In this tart, it was a necessary secondary filling. The cranberry jam sits on the pastry case and the frangipane filling on top of it. With the frangipane, much of the cranberry tartness is countered. Least, we don't cringe with every bite. In Feast, Miss Lawson royally mixed some instant royal icing and spread them over the tart when it was completely cooled. That's too much sugar for me. I settled for sprinkling handfuls of flaked almonds on the frangipane filling before putting the tart into the oven. It was a beautiful tart. Tasted divine and highly addictive. The buttery, yet crisp almond pastry was perfect and both filling complemented each other exceptionally.

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