#DELIAS BAKEWELL TART RECIPE HOW TO#
You can watch how to make Proper Custard in our Cookery School Video on this page. I like it served with icy cold crème fraiche, but Michael prefers custard. Then straight into the oven with it, and bake the tart for 45 minutes, sprinkling with the remaining 1 tablespoon of sugar when it comes out of the oven. 1 1/2 cups (170g) King Arthur Pastry Flour Blend 1/4 cup (28g) confectioners sugar 1/4 teaspoon salt 8 tablespoons (113g) unsalted butter, cold 1 large egg. Now transfer the dough to the tin and spread it. Using a small palette knife mix the egg into the rest, then finish off with your hands and bring it together to soft dough. After that mix in the sugar, make a well in the centre and break the egg into it. Next quarter and core the apples (but leave the skins on) then cut each quarter into three slices, arranging the slices on the pastry as you go and sprinkling them with a dusting of sugar.Īfter that spread the blackberries over the top of the apples and sprinkle with 1 tablespoon sugar. Begin by sifting the flour into a bowl, then rub in the butter until it’s crumbly. Now transfer the dough to the tin and spread it out with the palm of your hand so that it covers the base and comes halfway up the sides of the tin.
Tamsin learned the tricks of the trade from cookery legend Delia Smith. Using a small palette knife mix the egg into the rest, then finish off with your hands and bring it together to soft dough. Gooseberries can be very tart but work well in this sweet gooseberry crumble. Begin by sifting the flour into a bowl, then rub in the butter until it’s crumbly.Īfter that mix in the sugar, make a well in the centre and break the egg into it. Sift the flour, pinch of salt and icing sugar into a large mixing bowl.
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