Dorret's Tart of the Week - Bakewell Tart

My all time favourite dessert is Bakewell Tart with Icecream.   We made Bakewell Tart as one of our cookery lessons at school and I instantly fell in love with it.

But Bakewell Tart is also significant because it ignited a new phase in my baking journey. Specifically it was after watching the Great British Menu in 2009 when Glynn Purnell showcased his bakewell with cider jam and doublecream icecream that inspired me to recreate and then start looking more closely at chef recipes for my own dinner party desserts.

Glynn Purnell researched Bakewell Tart as part of the process for the competition. His version has a classic frangipane filling.  And rather than add a layer of jam, he served it on the side as a hot sauce.  In my cookery class we made a sponge filling with some semolina flour added to the mixture and whatever jam we had in the larder at home - I am pretty sure mine was strawberry by Robinsons.

The first time I recreated the Glynn Purnell version I did a cheat with the jam.  Since then I now happily make my own jams and marmalades - e.g. apple and mint, rhubarb and passion fruit which I use to give a unique and individual character to my desserts.

Dorret's hints tips and notes

• This dessert has 3 elements - pastry, filling , finishing touches that can be customised to create a tart to suit your own style, taste, mood or occasion.  It might not be a "classic Bakewell" but it will be deliciously perfect.
• To make the cheat jam sauce, start with a good quality jam.  Gently heat the jam in a pan until it is runny.  Do this slowly and keep watch so that it doesn't start to cook. Pass the warmed jam through a fine sieve or muslin. Return the sieved jam to a clean pan and add some alcohol to thin out the jam further, e.g. kirsch, grand marnier or chambourd liqueur are good choices.  Before serving gently reheat again without burning out the alcohol and serve hot with the tart.

My Perfect Bakewell

• Thin shortcrust pasty - sweetened but not a full blown pate sucree or pate sable
• Raspberry jam layer in the tart
• Light sponge filling made with part flour, part ground almonds & flavoured with a couple of drops of bitter almond essence
• For the topping, a drizzle of tempered white chocolate and a few toasted almond flakes. 
• Served with vanilla ice cream or creme chantilly.

R