Celebrating 20 years of friendship, and baking...
So next week I turn 23, but along with those celebrations I also celebrate a truly wonderful, heartfelt, irreplaceable friendship with my dearest friend Chloe. We have known each other for about 20 years, give or take. But not only that, I have also been baking for atleast 20 years also, or helping my mum since I was 3 at the very least.
I call Chloe a friend but as a matter of fact, she’s more like a sister. By god we have had our fights like siblings, but we always find our way back to one another, it’s a bond that nothing can break. And something that goes with that bond is the love of food, we grew up together with my mum always baking for us, and her nana baking for us, and me baking for us. But Chloe has never baked for us, so today we changed all that! We had an afternoon of full on baking!
So today I am giving you my simple but tasty Bakewell Tart style tart. Which Chloe made! Yay! So proud of Chloe for all her achievements and the hurdles she has faced over the years, and I hope we have many more 20 years of friendship together. We are both very good at telling each other we are being drama queens or too drunk or whatever. And we are always there for one another come rain or shine, night or day. Everyone should have someone like that in their lives, you realise just how important it is.
So I hope you, my wonderful readers enjoy making this Bakewell Tart as much as Chloe and I did today, and maybe you can think of someone who is a treasure in your life like my friendship to Chloe is in my life.
Ingredients;
6oz plain flour.
3oz hard margarine and lard (half and half of each roughly)
2 eggs
6oz caster sugar
4oz ground almonds
1tsp almond essence
1-2tbsp raspberry jam
Method;
1. Start off making the pastry by placing the flour and the lard and margarine in a food processor and whizz to form fine breadcrumbs. Add cold water to the mix until it forms a dough that is firm but not too wet and sticky.
2. Tip out onto the worktop and gently knead to form a ball, wrap in cling film and chill in the fridge.
3. Now, making the almond filling by placing all the ingredients into a medium bowl. Mix the eggs, ground almonds, sugar and almond essence in a bowl until well combined.
4. Take the pastry out of the fridge and roll out large enough to fit a 25-30 round tart dish or tin. Ensure the pastry is pressed gently to the edges of the dish, and trim any excess pastry away so that it is neat.
5. Prick the pastry case a few times, line with baking paper and baking beans, and bake in the oven, at 180°C for 10 minutes. Once the 10 minutes has passed, removed the beans from the pastry case and bake in the oven blind for a further 5 minutes.
6. Spread the raspberry jam evenly around the pastry case, being careful not to let it too near the edges. Plonk the almond mix on top of the jam and ensure all of the jam is covered by the almond mix.
7. Bake in the oven at 180°C for about 20-25 minutes or until golden on top and hard to touch.
8. Sprinkle a hand full of flaked almonds on top of the tart as soon as you take it out of the oven, if you wish, for added decoration.
Enjoy! And remember, treasure those close to you, share your skills and let them share their skills with you.
I call Chloe a friend but as a matter of fact, she’s more like a sister. By god we have had our fights like siblings, but we always find our way back to one another, it’s a bond that nothing can break. And something that goes with that bond is the love of food, we grew up together with my mum always baking for us, and her nana baking for us, and me baking for us. But Chloe has never baked for us, so today we changed all that! We had an afternoon of full on baking!
So today I am giving you my simple but tasty Bakewell Tart style tart. Which Chloe made! Yay! So proud of Chloe for all her achievements and the hurdles she has faced over the years, and I hope we have many more 20 years of friendship together. We are both very good at telling each other we are being drama queens or too drunk or whatever. And we are always there for one another come rain or shine, night or day. Everyone should have someone like that in their lives, you realise just how important it is.
So I hope you, my wonderful readers enjoy making this Bakewell Tart as much as Chloe and I did today, and maybe you can think of someone who is a treasure in your life like my friendship to Chloe is in my life.
Ingredients;
6oz plain flour.
3oz hard margarine and lard (half and half of each roughly)
2 eggs
6oz caster sugar
4oz ground almonds
1tsp almond essence
1-2tbsp raspberry jam
Method;
1. Start off making the pastry by placing the flour and the lard and margarine in a food processor and whizz to form fine breadcrumbs. Add cold water to the mix until it forms a dough that is firm but not too wet and sticky.
2. Tip out onto the worktop and gently knead to form a ball, wrap in cling film and chill in the fridge.
3. Now, making the almond filling by placing all the ingredients into a medium bowl. Mix the eggs, ground almonds, sugar and almond essence in a bowl until well combined.
4. Take the pastry out of the fridge and roll out large enough to fit a 25-30 round tart dish or tin. Ensure the pastry is pressed gently to the edges of the dish, and trim any excess pastry away so that it is neat.
5. Prick the pastry case a few times, line with baking paper and baking beans, and bake in the oven, at 180°C for 10 minutes. Once the 10 minutes has passed, removed the beans from the pastry case and bake in the oven blind for a further 5 minutes.
6. Spread the raspberry jam evenly around the pastry case, being careful not to let it too near the edges. Plonk the almond mix on top of the jam and ensure all of the jam is covered by the almond mix.
7. Bake in the oven at 180°C for about 20-25 minutes or until golden on top and hard to touch.
8. Sprinkle a hand full of flaked almonds on top of the tart as soon as you take it out of the oven, if you wish, for added decoration.
Enjoy! And remember, treasure those close to you, share your skills and let them share their skills with you.
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