Jamie’s Bakewell Tart | Jamie Oliver – AD

so guys we’re going to make a beautiful

so guys we’re going to make a beautiful sour cranberry Bakewell tart with

sour cranberry Bakewell tart with

sour cranberry Bakewell tart with gorgeous st. clement’s icing it’s going

gorgeous st. clement’s icing it’s going

gorgeous st. clement’s icing it’s going to be so good

to be so good

to be so good and I’m gonna be big enough my beautiful

and I’m gonna be big enough my beautiful

and I’m gonna be big enough my beautiful bakeware range so first up let’s make

bakeware range so first up let’s make

bakeware range so first up let’s make the pastry super simple super quick so

the pastry super simple super quick so

the pastry super simple super quick so we’re going to go in with 250 grams of

we’re going to go in with 250 grams of

we’re going to go in with 250 grams of plain flour then I’m going to sift in a

plain flour then I’m going to sift in a

plain flour then I’m going to sift in a hundred grams of icing sugar then we go

hundred grams of icing sugar then we go

hundred grams of icing sugar then we go in with 125 grams of nice non salted

in with 125 grams of nice non salted

in with 125 grams of nice non salted butter one egg and the zest of one

butter one egg and the zest of one

butter one egg and the zest of one orange add a little pinch of salt like

orange add a little pinch of salt like

orange add a little pinch of salt like that add a tiny swig of milk and we

that add a tiny swig of milk and we

that add a tiny swig of milk and we aren’t done I’ll wrap this up put it in

aren’t done I’ll wrap this up put it in

aren’t done I’ll wrap this up put it in the fridge and let it rest for about an

the fridge and let it rest for about an

the fridge and let it rest for about an hour

hour

hour here’s one I did earlier so I’m just

here’s one I did earlier so I’m just

here’s one I did earlier so I’m just going to show you how to roll it out

going to show you how to roll it out

going to show you how to roll it out push down on a pastry like that just to

push down on a pastry like that just to

push down on a pastry like that just to kind of take the thickness out a little

kind of take the thickness out a little

kind of take the thickness out a little bit then we’re going to use our rolling

bit then we’re going to use our rolling

bit then we’re going to use our rolling pin and just a little flour for dusting

pin and just a little flour for dusting

pin and just a little flour for dusting move it around catching a little bit

move it around catching a little bit

move it around catching a little bit more of that flour get your mold and

more of that flour get your mold and

more of that flour get your mold and kind of measure it up and then this part

kind of measure it up and then this part

kind of measure it up and then this part is really simple we take our rolling pin

is really simple we take our rolling pin

is really simple we take our rolling pin we roll the pastry back up on the

we roll the pastry back up on the

we roll the pastry back up on the rolling pin and just unwind it on top

rolling pin and just unwind it on top

rolling pin and just unwind it on top and just push it in like so once you’ve

and just push it in like so once you’ve

and just push it in like so once you’ve done that just get your trusty rolling

done that just get your trusty rolling

done that just get your trusty rolling pin and roll it across like that and it

pin and roll it across like that and it

pin and roll it across like that and it does all the hard work for you you can

does all the hard work for you you can

does all the hard work for you you can save these little bits you can just make

save these little bits you can just make

save these little bits you can just make some little jam tarts or something like

some little jam tarts or something like

some little jam tarts or something like that I do like to just get a fork and

that I do like to just get a fork and

that I do like to just get a fork and just make little holes this stops theme

just make little holes this stops theme

just make little holes this stops theme gathering when it bakes and kind of

gathering when it bakes and kind of

gathering when it bakes and kind of pushing up the base so it’s uneven so

pushing up the base so it’s uneven so

pushing up the base so it’s uneven so once you’ve done that you can cover it

once you’ve done that you can cover it

once you’ve done that you can cover it in cling film and you can put it in the

in cling film and you can put it in the

in cling film and you can put it in the freezer for weeks months sitting there

freezer for weeks months sitting there

freezer for weeks months sitting there ready and raring to go and you can cook

ready and raring to go and you can cook

ready and raring to go and you can cook it from frozen I want to get it in the

it from frozen I want to get it in the

it from frozen I want to get it in the oven now so I’m going to bake it blind

oven now so I’m going to bake it blind

oven now so I’m going to bake it blind to do that you can use a little bit of

to do that you can use a little bit of

to do that you can use a little bit of greaseproof paper just fold it in half

greaseproof paper just fold it in half

greaseproof paper just fold it in half and like that

and like that

and like that and like that put the tip in the middle

and like that put the tip in the middle

and like that put the tip in the middle have a little measure up have a bit

have a little measure up have a bit

have a little measure up have a bit extra crumpled it all up that just makes

extra crumpled it all up that just makes

extra crumpled it all up that just makes it a little softer and then in we go

it a little softer and then in we go

it a little softer and then in we go next little gadget baking beans so what

next little gadget baking beans so what

next little gadget baking beans so what I need to do is just push these balls to

I need to do is just push these balls to

I need to do is just push these balls to the edge we don’t want this pastry to

the edge we don’t want this pastry to

the edge we don’t want this pastry to shrink and we don’t want the edges to

shrink and we don’t want the edges to

shrink and we don’t want the edges to kind of shrink down and then I’m going

kind of shrink down and then I’m going

kind of shrink down and then I’m going to put this in the oven and bake it

to put this in the oven and bake it

to put this in the oven and bake it blind for about 15 minutes at 190

blind for about 15 minutes at 190

blind for about 15 minutes at 190 degrees Celsius which is 350 Fahrenheit

degrees Celsius which is 350 Fahrenheit

degrees Celsius which is 350 Fahrenheit so the pastry is cooking beautifully in

so the pastry is cooking beautifully in

so the pastry is cooking beautifully in the oven let’s make a quick frangipane

the oven let’s make a quick frangipane

the oven let’s make a quick frangipane now first up a hundred grams each of the

now first up a hundred grams each of the

now first up a hundred grams each of the walnuts and the hazelnuts so that comes

walnuts and the hazelnuts so that comes

walnuts and the hazelnuts so that comes out now and then we’re going to kind of

out now and then we’re going to kind of

out now and then we’re going to kind of go back to 250 grams of butter 250 grams

go back to 250 grams of butter 250 grams

go back to 250 grams of butter 250 grams of golden caster sugar the zest of one

of golden caster sugar the zest of one

of golden caster sugar the zest of one lemon and orange and then what I’m going

lemon and orange and then what I’m going

lemon and orange and then what I’m going to do is add 60 grams of plain flour and

to do is add 60 grams of plain flour and

to do is add 60 grams of plain flour and then I’m going to put the mixer on and

then I’m going to put the mixer on and

then I’m going to put the mixer on and one by one add three lovely eggs

let’s just add the nuts in this is gonna

let’s just add the nuts in this is gonna make it more rustic but it’s gonna give

make it more rustic but it’s gonna give

make it more rustic but it’s gonna give it a mazing flavor beautiful let’s have

it a mazing flavor beautiful let’s have

it a mazing flavor beautiful let’s have a quick look at our pastry here so now I

a quick look at our pastry here so now I

a quick look at our pastry here so now I just want to remove these vacant beans

just want to remove these vacant beans

just want to remove these vacant beans nice so what we’ve got here is cooked

nice so what we’ve got here is cooked

nice so what we’ve got here is cooked pastry but it’s not cooked on the bottom

pastry but it’s not cooked on the bottom

pastry but it’s not cooked on the bottom okay

okay

okay so we’re literally going to flash this

so we’re literally going to flash this

so we’re literally going to flash this for a couple of minutes what I’m going

for a couple of minutes what I’m going

for a couple of minutes what I’m going to do is I’m going to pull out this

to do is I’m going to pull out this

to do is I’m going to pull out this pastry shell now it’s had just a minute

pastry shell now it’s had just a minute

pastry shell now it’s had just a minute or two over here I’ve got some lovely

or two over here I’ve got some lovely

or two over here I’ve got some lovely sour cranberries I want to add about

sour cranberries I want to add about

sour cranberries I want to add about three quarters in put the jam on the

three quarters in put the jam on the

three quarters in put the jam on the bottom then use the spatula to get that

bottom then use the spatula to get that

bottom then use the spatula to get that lovely Warner and hazelnut frangipane on

lovely Warner and hazelnut frangipane on

lovely Warner and hazelnut frangipane on top look at that beautiful oh it smells

top look at that beautiful oh it smells

top look at that beautiful oh it smells amazing guys so I’m going to take the

amazing guys so I’m going to take the

amazing guys so I’m going to take the last of that jam and just kind of ripple

last of that jam and just kind of ripple

last of that jam and just kind of ripple that about so back in the oven we go

that about so back in the oven we go

that about so back in the oven we go still at 190 degrees Celsius 350

still at 190 degrees Celsius 350

still at 190 degrees Celsius 350 Fahrenheit and that’s going to cook for

Fahrenheit and that’s going to cook for

Fahrenheit and that’s going to cook for about 40 to 45 minutes so the tart is

about 40 to 45 minutes so the tart is

about 40 to 45 minutes so the tart is out it’s just cooling down a little bit

out it’s just cooling down a little bit

out it’s just cooling down a little bit of course you can have it hot I want to

of course you can have it hot I want to

of course you can have it hot I want to show you a little pimp that I love okay

show you a little pimp that I love okay

show you a little pimp that I love okay we’re going to use orange juice and

we’re going to use orange juice and

we’re going to use orange juice and lemon juice the classic flavors of the

lemon juice the classic flavors of the

lemon juice the classic flavors of the Sint Clements drink and I’m just going

Sint Clements drink and I’m just going

Sint Clements drink and I’m just going to add a little bit to a couple of

to add a little bit to a couple of

to add a little bit to a couple of tablespoons of icing sugar you want it

tablespoons of icing sugar you want it

tablespoons of icing sugar you want it to be gooey and thick so let’s cut the

to be gooey and thick so let’s cut the

to be gooey and thick so let’s cut the tart it’s probably a nice time to

tart it’s probably a nice time to

tart it’s probably a nice time to introduce this fantastic little cake

introduce this fantastic little cake

introduce this fantastic little cake cutter serrated edge and also it’s the

cutter serrated edge and also it’s the

cutter serrated edge and also it’s the right size it’s good for portion control

right size it’s good for portion control

right size it’s good for portion control you can measure your portion there

absolutely delicious I’ll finish it with

absolutely delicious I’ll finish it with a little bit of that st. clement’s so

a little bit of that st. clement’s so

a little bit of that st. clement’s so there you go guys beautiful sour

there you go guys beautiful sour

there you go guys beautiful sour cranberry Bakewell tart we’ve seen

cranberry Bakewell tart we’ve seen

cranberry Bakewell tart we’ve seen Clements drizzle lovely if you want more

Clements drizzle lovely if you want more

Clements drizzle lovely if you want more information about my lovely bakeware set

information about my lovely bakeware set

information about my lovely bakeware set then hit the eye box up there and if you

then hit the eye box up there and if you

then hit the eye box up there and if you want a recipe it’s in the information

want a recipe it’s in the information

want a recipe it’s in the information box below

box below

box below take care