Bakewell Tart With Mulberry Jam
I actually started baking with mulberries only a few years ago. It’s become a ritual now to make a tart of this kind during this season. I had made jam a few days ago, and despite the lockdown and living in these extraordinary times, some things do not change. And I go on doing what I love to do, using fresh produce and preserving whatever I can. And trying to give the best of nutrition to my family.
Last year, my birthday cake was with mulberries with a crumb topping. I thought I would make a similar kind of cake this year too. But the berries hadn’t ripened by 27 February. Yes, that’s my special day! So I made one with pistachios and a cream cheese frosting. But with the ripening of the berries a hundred possibilities appeared within my vision. But with the lockdown, there was no way I could possibly send some to my beloved sisters. And so one berry recipe led to the other.
Last year’s favourite was the bakewell tart I had made so I had to recreate it. First was the jam. I made it using 500 grams of fruit. My boys don’t have a sweet tooth so even jam is used sparingly. Suits me fine as it will last longer for the treats I (want to) make.
For the pastry:
200 grams flour, sieved
100 grams cold butter, cubed
1 large egg
Iced water for sprinkling
Rub the butter into the flour till the mixture resembles coarse breadcrumbs.
Break the egg into the mixture, add the lemon zest and bring the dough together.
At this point if you feel that the dough needs a little more moisture, sprinkle the iced water and let the dough come together.
Divide the dough into two separate balls. This makes it easier to work on the crust/base as the other half rests in the fridge untouched.
Flatten the balls, wrap them in clingfilm and let them rest for at least 40 minutes.
If I plan beforehand, I usually let the dough rest overnight.
*You won’t need all the dough for this recipe but it’s always good to have some at the ready for the next tart or quiche!*
I used an 8″ tart tin.
- Take one ball of dough from the fridge and let it come to a ‘workable’ temperature. Cut off some for the bottom of the pastry and roll it out a little bigger than the pie tin.With the help of the rolling pin,roll the dough and unfurl it on the tin. Press all along the bottom of the tin and trim off the overhanging dough with the rolling pin. Reserve the extra dough for your next use.
- Prick with a fork on the pastry surface and place it in the fridge to chill as you work on the filling.
- 100 grams almonds
- 2 eggs, beaten
- 1 teaspoon almond extract
- 1/2 cup fine sugar
- 1 tablespoon all-purpose flour
- 50 grams melted butter
- 3 tablespoons of mulberry jam
- 25-30 mulberries, stems removed
- Flaked almonds to scatter on top, about 1/4 cup
Grind the almonds till fine. I used my regular mixer/grinder. Transfer the contents to a bowl. Add the rest of the ingredients mentioned above (except for the jam) and mix well.
With a spoon, slather the base of the tart with the jam. Then add the filling. Scatter the ripe berries across the top. Then scatter the flaked almonds. Bake in a preheated oven at 180 C for about 25-30 minutes. Remove when the top is golden or when a skewer inserted in the centre comes out clean.