Remove the lined tin from the fridge and divide the fig mixture between them. Beat in the eggs, almonds, pistachios and zest, until you have a perfect batter. This can be done by hand with an electric mixer, or in a freestanding mixer with paddle attachment. To make the orange frangipane, beat the butter and sugar together until pale and fluffy. Stir in the rose water and allow to cool. Boil down, stirring, until the moisture is evaporated and you’re left with soggy prunes. Put the figs and pomegranate juice into a small saucepan and bring to the boil. Pop into the fridge to chill until needed. Roll out the pastry and use it to line the mini tart pan holes, then prick the base of each with a fork. Preheat the oven to 200C/180C fan/gas mark 6. Ingredients 500g shortcrust pastry 180 dried figs 150ml pomegranate juice 1tsp rose water 120g salted butter 120g caster sugar 2 eggs 60g ground almonds 60g pistachio kernels, ground Zest of 2 small oranges 3tbsp apricot jam (smooth)Įssential Equipment 6 holed 10cm/4-inch hole mini tart pan Piping bag fitted with 10mm plain nozzle Retrieved 16 January 2017.To help us get ready for our 25th anniversary show on Thursday, we're welcoming back two of our favourite Summer Pudding Club chefs to show two delicious party food recipes, Cathryn Dresser and Bake Off champion John Whaite, who's showing us his fig and orange tartlets, plus a baking-inspired cocktail, the Bakewell Collins. Archived from the original on 26 September 2016. ^ The Magazine of Domestic Economy (Volume one ed.).London: Longman, Green, Longman, Roberts, and Green. Modern Cookery for Private Families (1st ed.). ^ "The Bakewell Pudding - Putting The Record Straight".Archived from the original on 15 November 2011. "One of our famous tarts? I don't think so". Archived from the original on 3 October 2013. Llandudno: Coast and Country Productions. Clarence Whaite and the Welsh Art World: The Betws-Y-Coed Artists' Colony, 1844-1914. The Cook and Housewife's Manual (8th ed.). Eliza Acton published a recipe in her 1845 work Modern Cookery for Private Families and Mrs Beeton published two recipes for Bakewell pudding, one which used a pastry base and one which used breadcrumbs, in her Book of Household Management in 1861. One of the earliest verifiable examples of a Bakewell pudding recipe comes from The Magazine of Domestic Economy issued in London in 1836. Additionally, Eliza Acton provides a recipe for 'Bakewell pudding' in her book Modern Cookery for Private Families which was published in 1845, making the pudding's creation date of 1860 impossible. The dates and/or premises given in this story are unlikely to be accurate as the White Horse Inn was demolished in 1803 to make way for the development of Rutland Square and subsequently the Rutland Arms Hotel. When cooked, the egg and almond paste set like an egg custard, and the result was successful enough for it to become a popular dish at the inn. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. She supposedly left instructions for her cook to make a jam tart. The origins of the pudding are not clear, but a common story is that it was first made by accident in 1820 (other sources cite 1860) by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). The pudding originated in the Derbyshire town of Bakewell. History Three shops in Bakewell claim to own the original recipe of the Bakewell pudding. A recipe for "bakewell pudding" does, however, appear in the 1847 edition. This is, however, erroneous as no recipe for "Bakewell pudding" (or indeed Bakewell tart) appears in the 1826 edition. In the Oxford Companion to Food by Alan Davidson, it is claimed the earliest reference to "Bakewell pudding" comes from The Cook and Housewife's Manual by Margaret Dods, published in 1826. References to "Bakewell pudding" appear earlier than the term " Bakewell tart", which entered common usage in the 20th century. Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.Įtymology A breadcrumb-based recipe given by Mrs Beeton
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