Nuts about a good tart…

This week’s Weekly Bake is dedicated to nutty tarts….

Fresh Raspberry Bakewell Tart

Fresh Raspberry Bakewell Tart (click to enlarge)

Nutty tart No1: The great British Bakewell Tart
This classic layered tart is made with a crisp sweet pastry base, a layer of raspberry jam (mine also has a few fresh raspberries for a bit of sharpness) followed by a layer of moist almond sponge and topped off with a generous sprinkling of almonds and a dusting of powdered sugar.  Eat warmed slightly in the oven as a dessert with custard, ice-cream, or even a dollop of crème fraîche, or simply cold with a cup of tea…or coffee (if you must).

Slice of Chocolate Pecan Pie

Chocolate Pecan Pie (click to enlarge)

Nutty tart No2: Pecan Pie
Despite the name, this really is a tart.  In North America, there is no distinction between a tart and a pie, but in Britain and Ireland a pie has a lid, a tart is open…so there you have it.  Anyhow, it took us a while to find out about this one from our North American friends, but now we’ve discovered this glorious pie/tart with crisp, buttery pastry and a dense caramelised filling packed full of toasted pecans, it’s become nearly as popular as the Bakewell Tart. This one is a slight variation on the original as it is laced with chocolate…mmmmm….really good with coffee (dare I say it), but even better with a cuppa.

Fresh Raspberry Bakewell Tart: 15€ (serves 6-8)
Pecan Pie: €16 (serves 6-8)

How to order:
By email theenglishbaker@gmail.com any time today or tomorrow (Tues 27th or Wed 28th November) for collection by appointment from The English Baker in Merode on Friday, 30th November.

Advertisements

Leave a Comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s