… Means some TIME OFF!!! Translation: time to make up for pies not made. This time, I went with the classic Bakewell Tart that we have seen so many times as a challenge on Great British Bakeoff. People. Please do not make the apple pie I made last month. Make this instead. It is a guarantee (if you do like apple pie, make both).
For the version of a Bakewell Tart I made from Bake from Scratch, you need to make multiple components: pate sablee, a filling, and a glaze. For the pate sablee, you need:
- 1/2 cup unsalted butter, softened
- 1/3 cup confectioners’ sugar
- 1tbsp lemon zest
- 1/2 tsp kosher salt
- 1 egg yolk
- 1 1/2 cups pastry flour
So, a pate sablee is simply a butter crust that is incredibly tender. Pat sab is the common abbreviation. Again, I’m going to emphasize that it is very tender. Do not worry if it crumbles and seems to fall apart. I had to mend mine when transferring to the pie plate, and it turned out deliciously.
Start by creaming the butter until smooth, about a minute. Add the sugar, zest, and salt, and beat until it is smooth again, another minute. Add your egg yolk and let it go until well mixed. Add the flour in two portions, but just beat until it is combined (you can finish it by hand). Turn out this very crumbly dough onto a lightly floured surface and knead a couple times to bring it together. Form into a disk, wrap in plastic, and put in the fridge for an hour.
Heat the oven to 325°. Lightly flour the counter again and roll the pat sab to an 11 inch circle and about a quarter of an inch thick. Make sure to rotate the dough as you roll. Transfer to a 9″ tart pan, and press to the bottom and up the sides. Again. Mine broke and needed mending. If you can do this all in one piece, maybe apply to be on Great British Bakeoff? Anyway, trim the sides of excess dough and freeze until the crust is hard, about 10 minutes. Then, prick the bottom with a fork.
Add a layer of parchment that extends over the sides and top with pie weights or dried beans. Bake into the edges appear dry, 15 minutes. Get rid of the paper and weights, and continue baking until fully dry, about 10 more minutes. Let the crust cool completely on a rack.
Let’s make the rest of this thing. You need:
- 1/2 cup plum preserves (I used local blueberry preserves. Perfection.)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tbsp almond liqueur
- 1 1/4 cups almond flour
- 2 tbsp all-purpose flour
- 1/3 cup sliced almonds
PSA: please do not use almond extract in place of almond liqueur. I had literally never tried amaretto until this recipe, and my goodness, nothing could compare. Please, if it is safe for you to do so, use liqueur. Your taste buds thank you.
Heat the oven to 350° now. Spread preserves of your choice onto the cooled pat sab. Refrigerate while you make the filling.
Beat the butter and sugar together using a paddle attachment until creamy, 3-4 minutes. Scrape the bowl halfway through. Add the eggs, one by one, and beat well after each addition. Mix in the almond liqueur. Meanwhile, combine the flours, then gradually add to the butter mixture on a low speed, just beating to combine. Spread onto the preserves, and top with almonds.
Bake until golden and set, about 45 minutes. Let cool in the pan for 15 minutes, then remove and top with a delicious glaze. Oh wait, combine 1/2 cup powdered sugar and 4 tbsp almond liqueur to make the glaze. Now, drizzle that on top and DEVOUR.
Make. And eat for breakfast, lunch, or dinner. It’s an absolute triumph!
*sc
singing.chef. 