Hello ModLovers! For this installment of ModCloth cooks, I’m excited to introduce Cait! Her blog, She’s Got a Passion for Fashion, mixes chic style and culinary masterpieces for the domestic indie enthusiast. Today, she’s sharing her scrumptious Blueberry Bakewell recipe with us. Enjoy!
I love the idea of fashion meets food. We girls love our dresses, and who doesn’t like dessert? So, what could be better than coordinating the two?
This darling frock lends itself perfectly well for a blissful afternoon’s picnic, and there is nothing more summery than a deliciously moist Bakewell tart. Blueberry season is in full swing, so it’s the perfect time for baking these delicious treats. Oh! And don’t they match the dress nicely?
Read on to get Cait’s tasty pastry recipe!
Although I’ve used blueberries here, the nature of this tart lends itself to any kind of fruit (or jam, for that matter). The tartlets can then be topped with more fruit, sliced almonds, or a drizzle of icing.
Here is what you’ll need:
100g unsalted butter, cubed and chilled
200g plain flour
1/4 tsp fine sea salt
2-3 tbsp ice cold full fat milk
1 teaspoon almond essence (optional)
A little butter for greasing
125g ground almonds
125g unsalted butter, room temperature
3/4 tbsp blueberry jam
1 cup of blueberries
1/4 vanilla pod or teaspoon vanilla extract
25g sliced almonds (optional)
6x 10cm tarlet tins
20-25 mins at 160 °c/320°f
Mix together the flour, sugar, and sea salt. Then using your fingers and thumbs, mix the cubed butter into the dry ingredients until it resembles bread crumbs. Add the almond essence to the milk and mix a tablespoon at a time until the mixture comes together when squeezed but is still crumbly.
The trick for a light crumbly pastry is to work it as little as possible. Don’t worry if it looks as if it will fall apart–just wrap it tightly in cling wrap and leave to chill in the refrigerator for an hour, or until firm.
While the dough is chilling, melt a little butter to grease the tins and set the oven to preheat. Now roll out the pastry between a sheet of plastic cling wrap and a sheet of wax paper (this gives you one flexible side and one stiff). Line each tin and prick the bases with a fork.
And now for the frangipane filling!
Spread an even layer of jam into each pastry case. You can also sprinkle some berries over the jam for an even moister fruity filling.
Mix together the ground almonds and sugar, then cream in the butter until fluffy. Mix the vanilla seeds or extract into the eggs and fold a little at a time into the mixture.
Pour equal amounts the frangipane into the pastry cases and sprinkle with sliced almonds or a few blueberries.
Bake for 20-25 minutes, checking periodically for the last 5 minutes, as these brown quickly.
As I mentioned above, this tart lends itself to any kind of fruit or jam. So if your dress is pink, add raspberries! If you’re wearing red, add Cherries or Strawberries. Bake in peaches for peach clothing. Incorporate blackberries for deep purple, and the list just goes on and on…
Choose your outfit, bake your tarts, pack up your basket, then head out for a picnic in the park. And if it rains? Put the kettle on and lay the table for afternoon tea! Enjoy!
Readers, if you’re not accustomed to metric measurements, we think you may find this conversation calculator website very helpful!