so guys we’re going to make a beautiful
sour cranberry Bakewell tart with
gorgeous st. clement’s icing it’s going
to be so good
and I’m gonna be big enough my beautiful
bakeware range so first up let’s make
the pastry super simple super quick so
we’re going to go in with 250 grams of
plain flour then I’m going to sift in a
hundred grams of icing sugar then we go
in with 125 grams of nice non salted
butter one egg and the zest of one
orange add a little pinch of salt like
that add a tiny swig of milk and we
aren’t done I’ll wrap this up put it in
the fridge and let it rest for about an
hour
here’s one I did earlier so I’m just
going to show you how to roll it out
push down on a pastry like that just to
kind of take the thickness out a little
bit then we’re going to use our rolling
pin and just a little flour for dusting
move it around catching a little bit
more of that flour get your mold and
kind of measure it up and then this part
is really simple we take our rolling pin
we roll the pastry back up on the
rolling pin and just unwind it on top
and just push it in like so once you’ve
done that just get your trusty rolling
pin and roll it across like that and it
does all the hard work for you you can
save these little bits you can just make
some little jam tarts or something like
that I do like to just get a fork and
just make little holes this stops theme
gathering when it bakes and kind of
pushing up the base so it’s uneven so
once you’ve done that you can cover it
in cling film and you can put it in the
freezer for weeks months sitting there
ready and raring to go and you can cook
it from frozen I want to get it in the
oven now so I’m going to bake it blind
to do that you can use a little bit of
greaseproof paper just fold it in half
and like that
and like that put the tip in the middle
have a little measure up have a bit
extra crumpled it all up that just makes
it a little softer and then in we go
next little gadget baking beans so what
I need to do is just push these balls to
the edge we don’t want this pastry to
shrink and we don’t want the edges to
kind of shrink down and then I’m going
to put this in the oven and bake it
blind for about 15 minutes at 190
degrees Celsius which is 350 Fahrenheit
so the pastry is cooking beautifully in
the oven let’s make a quick frangipane
now first up a hundred grams each of the
walnuts and the hazelnuts so that comes
out now and then we’re going to kind of
go back to 250 grams of butter 250 grams
of golden caster sugar the zest of one
lemon and orange and then what I’m going
to do is add 60 grams of plain flour and
then I’m going to put the mixer on and
one by one add three lovely eggs
let’s just add the nuts in this is gonna
make it more rustic but it’s gonna give
it a mazing flavor beautiful let’s have
a quick look at our pastry here so now I
just want to remove these vacant beans
nice so what we’ve got here is cooked
pastry but it’s not cooked on the bottom
okay
so we’re literally going to flash this
for a couple of minutes what I’m going
to do is I’m going to pull out this
pastry shell now it’s had just a minute
or two over here I’ve got some lovely
sour cranberries I want to add about
three quarters in put the jam on the
bottom then use the spatula to get that
lovely Warner and hazelnut frangipane on
top look at that beautiful oh it smells
amazing guys so I’m going to take the
last of that jam and just kind of ripple
that about so back in the oven we go
still at 190 degrees Celsius 350
Fahrenheit and that’s going to cook for
about 40 to 45 minutes so the tart is
out it’s just cooling down a little bit
of course you can have it hot I want to
show you a little pimp that I love okay
we’re going to use orange juice and
lemon juice the classic flavors of the
Sint Clements drink and I’m just going
to add a little bit to a couple of
tablespoons of icing sugar you want it
to be gooey and thick so let’s cut the
tart it’s probably a nice time to
introduce this fantastic little cake
cutter serrated edge and also it’s the
right size it’s good for portion control
you can measure your portion there
absolutely delicious I’ll finish it with
a little bit of that st. clement’s so
there you go guys beautiful sour
cranberry Bakewell tart we’ve seen
Clements drizzle lovely if you want more
information about my lovely bakeware set
then hit the eye box up there and if you
want a recipe it’s in the information
box below
take care
sour cranberry Bakewell tart with
gorgeous st. clement’s icing it’s going
to be so good
and I’m gonna be big enough my beautiful
bakeware range so first up let’s make
the pastry super simple super quick so
we’re going to go in with 250 grams of
plain flour then I’m going to sift in a
hundred grams of icing sugar then we go
in with 125 grams of nice non salted
butter one egg and the zest of one
orange add a little pinch of salt like
that add a tiny swig of milk and we
aren’t done I’ll wrap this up put it in
the fridge and let it rest for about an
hour
here’s one I did earlier so I’m just
going to show you how to roll it out
push down on a pastry like that just to
kind of take the thickness out a little
bit then we’re going to use our rolling
pin and just a little flour for dusting
move it around catching a little bit
more of that flour get your mold and
kind of measure it up and then this part
is really simple we take our rolling pin
we roll the pastry back up on the
rolling pin and just unwind it on top
and just push it in like so once you’ve
done that just get your trusty rolling
pin and roll it across like that and it
does all the hard work for you you can
save these little bits you can just make
some little jam tarts or something like
that I do like to just get a fork and
just make little holes this stops theme
gathering when it bakes and kind of
pushing up the base so it’s uneven so
once you’ve done that you can cover it
in cling film and you can put it in the
freezer for weeks months sitting there
ready and raring to go and you can cook
it from frozen I want to get it in the
oven now so I’m going to bake it blind
to do that you can use a little bit of
greaseproof paper just fold it in half
and like that
and like that put the tip in the middle
have a little measure up have a bit
extra crumpled it all up that just makes
it a little softer and then in we go
next little gadget baking beans so what
I need to do is just push these balls to
the edge we don’t want this pastry to
shrink and we don’t want the edges to
kind of shrink down and then I’m going
to put this in the oven and bake it
blind for about 15 minutes at 190
degrees Celsius which is 350 Fahrenheit
so the pastry is cooking beautifully in
the oven let’s make a quick frangipane
now first up a hundred grams each of the
walnuts and the hazelnuts so that comes
out now and then we’re going to kind of
go back to 250 grams of butter 250 grams
of golden caster sugar the zest of one
lemon and orange and then what I’m going
to do is add 60 grams of plain flour and
then I’m going to put the mixer on and
one by one add three lovely eggs
let’s just add the nuts in this is gonna
make it more rustic but it’s gonna give
it a mazing flavor beautiful let’s have
a quick look at our pastry here so now I
just want to remove these vacant beans
nice so what we’ve got here is cooked
pastry but it’s not cooked on the bottom
okay
so we’re literally going to flash this
for a couple of minutes what I’m going
to do is I’m going to pull out this
pastry shell now it’s had just a minute
or two over here I’ve got some lovely
sour cranberries I want to add about
three quarters in put the jam on the
bottom then use the spatula to get that
lovely Warner and hazelnut frangipane on
top look at that beautiful oh it smells
amazing guys so I’m going to take the
last of that jam and just kind of ripple
that about so back in the oven we go
still at 190 degrees Celsius 350
Fahrenheit and that’s going to cook for
about 40 to 45 minutes so the tart is
out it’s just cooling down a little bit
of course you can have it hot I want to
show you a little pimp that I love okay
we’re going to use orange juice and
lemon juice the classic flavors of the
Sint Clements drink and I’m just going
to add a little bit to a couple of
tablespoons of icing sugar you want it
to be gooey and thick so let’s cut the
tart it’s probably a nice time to
introduce this fantastic little cake
cutter serrated edge and also it’s the
right size it’s good for portion control
you can measure your portion there
absolutely delicious I’ll finish it with
a little bit of that st. clement’s so
there you go guys beautiful sour
cranberry Bakewell tart we’ve seen
Clements drizzle lovely if you want more
information about my lovely bakeware set
then hit the eye box up there and if you
want a recipe it’s in the information
box below
take care
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