Home › Blogs › Anjie Davison's blog ›

Baking Bakewells

Submitted by Anjie Davison on Mon, 02/09/2009 - 15:20.
This post has been keyworded under:
Apricot bakewells

Yesterday in the garden we had two foxes, out in the day time. Obviously food is difficult to find in the snow. Then a heron landed in the garden. He helped himself to the last fish we had in the pond. Even though we live in a city we still see lots of wildlife. I'm baking some apricot Bakewell tarts today.

This is the recipe

  1. Packet of puff pastry 
  2. 3 tbs apricot jam 
  3. 1 egg 
  4. 2 oz/50 g butter 
  5. 2 oz/50 g caster sugar 
  6. 2 oz/50 g self raising flour

Preheat oven 200 C/400 F/Mark 6Roll out pastry until it is about 1/8 in/3 mm thick. Using a cutter 1/2in/1 cm wider than tartlets. Cut out 12 circles of pastry, place in tart baking tray. Spread a little amount (1/2 tsp) of jam in the base of each case.In a bowl beat together butter and sugar. Add the egg and beat together. Fold in the sieved flour. Spoon mixture into each tart to cover the jam. Bake for 25 minutes or until firm to the touch.

0 Comments

Post new comment

The content of this field is kept private and will not be shown publicly.
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.