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Strawberry Bakewells

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Eggs (203)      Pastry (89)      Tarts (70)      Strawberries (53)      Ground Almonds (10)      Frangipane (3)      Bakewell (1)     


Bakewells, as the name suggests, originate from the town of Bakewell in Derbyshire. The original version, which is still baked today are called bakewell puddings, which use a flaky or puff pastry. Its pre-decessor, the bakewell tart on the other hand uses short crust pastry and is topped with a frangipane filling.

They were first invented in the 19th century at the White House Inn when the cook forgot to use the eggs and sugar in his rich pastry, which meant he had a short crust pastry and eggs to spare. He mixed the eggs with almond paste to make a frangipane and topped it over the jam filling.

Bakewell tarts can be all sorts of flavours, but due to the popularity of our much loved Mr. Kipling, the most famous kind cherry bakewell. A while a go, I wanted to try my hand at making my own cherry bakewell, but I did not have any cherry jam. Actually, to be more precise, I did not have any jam at all. One thing I did have though were strawberries, so I decided to make my own filling from scratch. Based on the brands I used, each tart should be about 70 calories.

Preparation Time: 45 minutes
Cooking Time: 25 minutes
Makes: 33 servings

Ingredients
230g wholemeal plain flour
210g Flora Original
5 tbsp water
260g strawberries
110g Xylitol sweetener (or caster sugar if you prefer)
80g grounds almonds
2 large eggs


Method
Rub 100g Flora margarine into 200g flour until you have a breadcrumb-like consistency.
Add 4 table spoons of water to form a dough.
Wrap the pastry up in cling film and chill it in the fridge for 10 minutes.
Pre-heat the oven to 170 ༠C/ 150 ༠C fan/325 ༠F/3 Gas.
Take off the strawberry stalks and puree the strawberries in a blender with one tablespoon of water.
Simmer the strawberry puree in a saucepan until thick and pulpy.
Cream 110g margarine with the Xylitol until it is light and fluffy.
Beat in the ground almonds and 30g flour into the mixture.
Beat the eggs into the mixture.
Take the pastry out of the fridge and roll out.
Using a round cookie cutter cut out the bases and put them into baking tray moulds.
Fill each of the pastry cases with half a tsp strawberry jam.
Top each with the frangipane batter and bake in the oven.

Categories
#Strawberries
#Bakewell
#Tarts
#Frangipane
#Eggs
#Ground Almonds
#Pastry
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