I remember as a kid (although I still like to refer to myself as a child at 20, cause growing up is underrated, amma right?) the school years would drag on, and it always seemed like holidays were SO far away… and every time I used to mention that a week went quickly, mum would say ‘ahh you must be getting older’ because apparently the older you are, the quicker time goes…
And oh dayyyuumm do I testify to that now.
Example numero uno:
It’s almost been a year that I’ve been living in London. SAY WHAT?!
This is when mum would say ‘you ARE old now’… and I would laugh and then proceed to pass her her reading glasses. (love you mum)
Funnily enough, the more time I spend here in England, the more time I spend dreaming about english food… funny that.
Scones? – the perfect afternoon stuff your mouth snack (speaking of which, i’ve become a major afternoon tea person, no complaints here!)
Eton Mess? – you’ve already seen me rave about meringue and berry smash goodness here
And now, I crave the sunday pub sorta roast meal complete with tones of gravy and the humble green peas… cause really.. who wouldn’t when it’s everywhere around you?
So, when the idea of a bakewell tart was constantly floating in and out of my consciousness, I knew I was dreaming about it for a reason. This all fell into place when I was walking past my absolute favourite fruit and veggie shop (hullo fresh seasonal & beautiful produce who sell rocket and spinach in bunches!! I got too excited over that…) and I saw blood oranges hailing me from the sidewalk, then to be greeted by rhubarb… I knew it was meant to be.
(Don’t you just love how what grows together in season, goes together? It makes me happy with tears just at the thought of it!)
Anyway, stocked up on the goods, and trotted myself back home to whip up the Bakewell tart I’d been dreaming of.
Complete with plenty of fresh zing from the oranges, buttery crumbles from the pastry, tartness from the rhubarb, and plenty of frangipane almondness to balance it all out.
Happy days? Happy days.
Back to speaking of almost being in London a year (MADNESS), it was all made more real by a crazy week of transition into new work, and sorta a whole new chapter, but still in this grand city.
More to fill in on later, but for now (cause I’m so tired my fingers are typing all the wrong keys), busy days ahead, but exciting!
So I apologise in advance for the lack of posts… I’m gonna do my absolute best to squeeze in a cheeky recipe as much as I can!
But for now, please enjoy this tart with me….
RHUBARB & BLOOD ORANGE BAKEWELL TART
Sweet Shortcrust Pastry:
90g butter, softened
65g caster sugar
3 egg yolks
200g plain flour, plus extra for dusting
2 large stalks of rhubarb, cut into around 3cm long chunks
3 tbsp sugar
juice 1 blood orange
100g butter, softened
100g golden caster sugar
1 tsp vanilla
140g ground almond
75g plain flour, plus extra for dusting
juice 2 blood oranges
handful sliced almonds
1. Preheat the oven to 200C. Make the pastry first by creaming together the butter and sugar in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
2. Mix in the flour until the mixture comes together as a ball of dough. Tip the pastry out onto a floured work surface and knead briefly until smooth.
3. Roll out the pastry on a lightly floured surface and line a 6 inch loose bottomed tart tin, pressing it into the sides. Chill for 30 mins.
4. In the meantime, roast the rhubarb, by lining a baking tray, and tossing the rhubarb in the sugar and orange juice, and cooking in the oven until soft, but not falling apart. Around 10 minutes.
4. Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes so the base of the pastry can dry out.
5. Whilst the pastry is baking, chug along with the frangipane by using an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs one after the other, beating well between additions, then add the vanilla and beat to combine. Now stir through the almonds, flour and blood orange juice.
5. To put together the final tart, mash half of the rhubarb over the base of the tart case, then spoon and spread over the frangipane. Top with the remaining rhubarb, and sprinkle over the almonds.
6. Place in the oven and bake for 35-40 minutes or until golden and frangipane has risen. Serve warm or room temperature with a generous dollop of cream or whatever takes your fancy!
Thanks for stopping by!