A little love for the classic British Bakewell tart
a simple yet easy tasty tart recipe
I received some delightful new flavours From Foodie flavours last week
I knew exactly what I was going to create with one of the bottles in particular, The Organic Orange oil, The smell & flavour of this is truly delicious & I’d highly recommend checking out what other great flavours they have to offer.
For the Pastry:
Cocoa powder 3 Tbsp
butter 70g (you might want to use Less butter if you prefer)
Sugar 30g (you may use more sugar to make it sweeter if you prefer)
Plain flour 120g
1. Mix together roughly until it looks like it’s starting to bind together & with a little kneading, shape into a ball of chocolatey shortcrust dough.
2. Set aside in the fridge wrapped in cling film for about 20-30 minutes to give the butter & warm dough time to chill.
3. Pre heat the oven to 170c
4. When your ready slightly flatten & cut into 4 quarters & roll out thinly just over the size of the tartlet tins. (Don’t worry about excess over hang as the pastry strinks as it bakes, so you can strip those excess bits off once they are done.
To Bake blind your pastry
5. simply use a fork on each base & probe a few times this’ll help dry it out & (helps save you from a soggy bottom)
6. next cut into squares some baking paper to line each pastry case & pop some ceramic baking beads (any good baking shops will have them or supermarkets I bought mine from Lakeland) into each one & pop it into the preheated oven for 5 minutes.
Whilst that’s baking blind….
7. Move onto your
ground almonds 80g
These are just guidelines so you may use more or less if you prefer
8. almond essence 4 tbsp (to give that added extra moist almond flavour)
You’ll want to make a smooth fluffy creamy type paste so you can smooth out.
9. This will fill 4-6 tart tins ( I used 4 tartlet tins) around 2.5 inches round.
10. Once that’s mixed cover & pop into the fridge, the pastry cases should be ready now so taken them out remove the baking beads, put into a heat proof bowl to cool down & let the pastry cool a little too.
11. Once pastry cases have cooled, get your orange marmalade or Jam & spoon a tablespoon of it into each tart & spread out.
12. Remove frangipane from the fridge & give it a quick stir with a spoon & add a dollop into each party case & smooth out a little pop them onto the baking tray & bake for About 20 minutes.
13. Once baked remove from the oven & put on a cooling rack & leave to completely cool before adding the topping.
icing sugar 60g
Orange oil 3 drops ( Foodie flavours organic orange oil )
4 tsp of water
Guidelines only you may want to use more or less water (but if too runny just add more icing sugar.
Tip: add more icing sugar to get a thick runny consistency to pour on & work fast to help smooth it out to keep it glossy & shiny on top & leave to set.
For an extra Finishing Touch, (the cherry on the top) I added one of my very own handmade Solid white chocolate roses to the centre of the glossy Iced Tartlet.
So there you have it Our first recipe for our very own rosey chocolate orange tartlets
If you’ve tried The recipe & like it, please share it & I’d really love to know what you thought on either of our social media pages
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