Help! DS needs a foolproof and fabulous recipe for Bakewell tart please!

[iknowimcoming]

As above Ds is making Bakewell tart for his food tech gcse practical next week and has just had another disaster with the bt can anyone suggest one they've used recently and has worked beautifully please?

Have a google for the Mary Berry one with the flaked almonds on the top....they did it on GBBO.

I find her recipes are usually very reliable.

It was a Mary berry one he used first time and it was awful - could be him tho! He is somewhat slapdash

You can’t be slapdash with Bakewell tart it’s quite precise. Working the pastry just right pre baking just right etc. He needs to practice that changing recipes won’t solve yhat

Ive got one, its lush and not as full on as marys as your just putting ready made stuff together and chucking frangipani on top. Me and DS made it this week. I use pre rolled premade shortcrust as my pastry skills are shit (awesome with cake, yet pastry always goes wrong).

350g Frozen Cherries
500g Shortcrust pastry
175g Butter
6 TBSP Cherry Jam
75g Self Raising Flour
175g Caster Sugar
3 Large Eggs
2 Drops Almond Extract (i used 1/2 teaspoon)

150g Ground Almonds

50g Flaked Almond
or for an iced top
300g icing sugar
1 drop (i used 1/4 teaspoon) Almond Extract
Enough Water for a nice consistency, i think the recipe said 3 tablespoons.

• Preheat the oven to 190c / 170 Fan / Gas 5
• Drain the cherries on kitchen paper
• Roll out the pastry and line a 33 x 23cm tin. It needs to come up 3cm at the side once cooked (don't forget about pastry shrinkage!).
• Line the pastry with foil, weigh it down with rice or baking beans. Bake for 10 minutes then remove the foil and rice. Return to the oven for a further 5.
• Spread the base with jam and cherries
• Beat the butter, caster sugar until creamy.
• Beat in the eggs, one at a time then the extract.
• Fold in the ground almonds and flour.
• Spread over the pastry base then (if not icing) sprinkle with the almonds.
• Bake for 40 mins, covering loosely with foil if it looks like its browning too much after 25 mins.

Good luck!

Cakeoff that sounds amazing I’m going to try it!

Missy its a nice easy reliable one without taking all day making jam and pastry. I think i found it in an Asda magazine or something!

Hope you like it.

Oh icing, wait until the tart has cooled and add the water gradually so you get the right consistency nice and thick, you'll know it when you see it!

what was the issue with his slapdash bakewell??

pastry or filling?

baking is a science, cooking is an art!

The filling - his pastry is pretty good - he's made another one today which was better

Does it have to strictly be a bakewell tart with pastry ? I can link to a bakewell cake that is foolproof?

He gets more marks for pastry so yes it does need to be pastry based