Home Baker of The Year 2009 Runner Up

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Orange, Passion Fruit and Raspberry Bakewell Tart served with Homemade Vanilla Bean Ice Cream
by Toni Perry-Thomas

To make 10-12 Bakewell tartlets:

Orange, passion fruit and raspberry jam
Cooking time: 35 mins + cooling

1 Orange
6 Passion fruits
1 and ¾ punnets of raspberries
20 redcurrants
6 table spoons of soft light brown sugar
6 table spoons of caster sugar

1. Thoroughly wash all fruit
2. Slice the passion fruits in half and scoop out the pulp (inc seeds) and put it into a pan
3. Put the raspberries the juice of an orange the redcurrants in the pa with the pulp of the passion fruits
4. Gently heat the fruit until it reaches boiling point and add the sugar
5. Turn down the heat allowing the mixture to simmer for about 20 minutes or until the jam is thick.
6. Put into a jar and allow it to cool

Almond Frangipane
Prep time: 10-15 minutes

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
5 ml (1 tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

1. Cream butter and sugar together until the mixture is primrose in colour and very fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Pour in the almond extract and mix
4. Add the ground almonds and flour mix well; the mixture will be soft, and pallid yellow in colour.

Sweet short-crust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)

225g (8oz) all-purpose flour
30g (1oz) icing sugar
2.5ml (½ tsp) Vanilla salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) Vanilla extract
Splash of cold milk
Pinch of cinnamon

1. Sift together flour, sugar and salt, cinnamon.
2. Cube butter and put into the flour mixture
3. Using your finger tips only, and working very quickly
4. Rub the butter into the flour until the mixture resembles bread crumbs. Set aside
5. Lightly beat the egg yolks with the Vanilla extract and quickly mix into the flour mixture
6. Keep mixing while dribbling in the milk, only adding enough to form a cohesive and slightly sticky dough.
7. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Assembling the tartlets

1. Place the chilled dough disc on a lightly floured surface.
2. Roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only and turning the disc a quarter turn after each roll.
3. When the pastry is to the desired size and thickness, transfer it to the tartlet pans, press in and trim the excess dough. Chill in the freezer for 15 minutes.
4. Preheat oven to 200C/400F.
5. Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base.
6. Top with frangipane, spreading to cover the entire surface of the tart.
7. Smooth the top and pop into the oven for 30 minutes.
8. Five minutes before the tart is done, the top will be poofy and brownish.
9. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
10. Add two red berries to finish and serve with vanilla bean ice-cream.

Vanilla Madagascar icecream

Makes 1 litre of icecream
170ml water
150g golden caster sugar
1 vanilla bean, split lengthwise (Madagascar) 500ml heavy cream
5 large egg yolks
1-teaspoon pure vanilla extract

1. Scald the cream and add the vanilla pod and extract. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream.
2. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup. Leave the mixture to cool for just 1 minute.
3. Place the egg yolks in a basin and begin whisking and add the hot syrup Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.

Then grab a spoon and enjoy!

Further information: www.homebake.co.uk