Archive for February, 2015

Have you got your red nose yet?

Posted on: February 23rd, 2015 by Harriet Low No Comments

Sorry not to have written in a while.  I have sneaked off for a quick family break in Dubai. We have experienced the most incredible cooking, a nightclub on a beach and some amazing views from the loo! Check out my Instagram @bakerhollywood for pics from my trip.

Back in the UK The Comic Relief Bake Off is in full swing. So far you have seen us crown Jennifer Saunders and Gok Wan Star Bakers, who will it be this week? Those lucky four in the tent this week are Sarah Brown, DJ Jameela Jamil, David Mitchell and Michael Sheen. Have you been baking for Comic Relief? Visit http://www.rednoseday.com/tv-events-and-news/the-great-comic-relief-bake-off for your free Red Nose Day Bake Off kit.

While I may have been enjoying some serious sun in Dubai it’s definitely getting warmer in the UK. Spring is on its way and with it comes Daffodils, blossom and Easter. So don’t forget to check out my recipe pages for lots of brilliant Easter recipes, including Simnel Cake and Hot Cross Buns.

Happy Baking!

Bakewell Tart

Posted on: February 1st, 2015 by Harriet Low No Comments

1.To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and 2 tsp water. Stir into the mixture with a round-bladed knife, adding another 1 tsp water if necessary. (Alternatively you can make it in a food processor, blitzing the flour, icing sugar and butter together, then adding the liquid.)

2. As the dough comes together, gently knead it into a smooth ball. Wrap in cling film and chill for at least 15 minutes.

3. Heat the oven to 200°C/Gas 6. Roll out the pastry on a lightly floured surface to a 3mm thickness and use to line a 36 x 12cm loose-bottomed tart tin (or a 23cm round tin), leaving a little excess overhanging the edge.

4. Line the pastry case with baking parchment and fill with baking beans or dried beans. Bake blind for 12-15 minutes, until the pastry is dry to the touch. Remove the paper and beans and return the pastry case to the oven for about 5 minutes until very lightly coloured. Trim away excess pastry from the edge. Turn the oven down to 180°C/Gas 4.

5. For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract, if using.

6. Spread the jam over the base of the pastry case and scatter over the raspberries. Top with the frangipane and spread evenly. Bake for 10 minutes, then scatter the flaked almonds on top and cook for a further 15 minutes until the filling is golden. Leave to cool in the tin before slicing. Dust with icing sugar to serve.

 

Photography by Peter Cassidy