Welcome back to week five of Behind the Bake Off!
This week the contestants were asked to perfect the British classic, Bakewell Tart
Here’s how you can create your own at home…
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hello bakers and welcome back to episode 5 of behind the Bake Off if you missed last week's episode where we took on the lace hot pancakes the link for that is down below this week the bakers were challenged to create a British classic the Bakewell tart buttery shortcrust pastry raspberry jam and a light and fluffy frangipane makes the baked cod top and national favorite for teatime treats for the shortcrust pastry I sifted 210 grams of plain flour and 30 grams of icing sugar into a bowl add in 120 grams of butter and then rub the mixture between your fingers until it forms bread crumbs make a well in the middle and add in 2 egg yolks slowly add in 2 tablespoons of cold water while combining into a soft dough be careful not to overwork the pastry form it into a ball and then wrap in cling film and place in the fridge to chill what's cool roll out the pastry on a lightly floured surface to about half a centimeter thick roll onto the back of your rolling pin and then line a tart tin press the pastry into the sides of the tin and then use the rolling pin to cut off any excess pastry along the top fold some parchment like this into a cone measure against the side of the tin and then cut into a nice even circle crumble the paper to make it easier to fit into the bottom of the dish for the blind bake you'll need to fill the pastry case with baking beans to stop the pastry from shrinking bake in the oven at 180 degrees Celsius for 15 minutes remove the beans and then bake for a further 5 minutes to avoid having a soggy bottom once cooked spread 1 to 2 tablespoons of raspberry jam over the base for the frangipane cream together 125 grams of butter and sugar until light and fluffy add in 1 lightly beaten egg and the mix until smooth add in 125 grams of ground almonds half a teaspoon of almond extract and the zest of a lemon and I continue to mix spoon the mixture into a piping bag so you can evenly layer it over the top of the jar smooth the top over and then decorate with some flaked almonds bake in the oven for 25 to 30 minutes until golden brown a skewer should come out clean when inserted into the middle of the Franchi done for the icing mix together 80 grams of icing sugar with 2 and a half teaspoons of cold water once the top is cool you can drizzle the icing over the top but for an extra show-stopping finish you can also pipe it out into a creative design and there you have it this baked poor tart will have your friends calling you mr. Kipling or Miss Kipling in no time thank you so much for joining us for another episode if you enjoyed it make sure you subscribe and I'll see you next week