Peanut Butter Bakewell Tart
Have a savory palate but still love puddings? Try this alternative to traditional marzipan Bakewell tart. The great taste of peanut butter, in a tart! Yum! | theyumyumclub.com
Ingredients
- 220 grams plain flour For the pastry
- 140 grams butter For the pastry
- 1 large egg yolk For the pastry
- 3 tbsp icing sugar For the pastry
- 80 grams roasted and unsalted peanuts For the filling
- 75 grams plain flour For the filling
- 1 tsp baking powder For the filling
- 100 grams peanut butter For the filling
- 125 grams butter For the filling
- 150 grams caster sugar For the filling
- 1 egg For the filling
- 1 egg white For the filling
- 75 grams raspberry jam For the filling
- 5 tbsp icing sugar For the topping
Instructions
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First, get all of the ingredients together before any preparation and cooking.
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Next, make the pastry by sieving the flour and icing sugar together adding the butter. Mix this between your hands to form a crumble.
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Now, add the egg yolk and mix together to form the pastry. Once formed, cover with clingfilm and leave in the fridge for 30 minutes.
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Make the peanut filling by blitzing the peanuts, peanut butter, flour, eggs, baking powder, butter and caster sugar. Remember to leave the jam for now.
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Now, roll the pastry and over a 22 cm fluted flan tin remembering to leave a 2cm overlap for the pastry to shrink. Dock the pastry base with a fork.
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Blind bake for 15 minutes at 200C / 180C Fan and then a further 10 minutes until cooked. Break of the overlapping edges and then cover the base with the jam,
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Now add the filling to the tart until it completely fills the tin.
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Bake at the same temperature for 45 minutes. Remove from the oven and leave to cool for 15 minutes. Then, remove from the flan tin and leave to cool completely on cooling wire.
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Mix the icing sugar and water together and spread on the top of the tart and chill in the fridge until set.
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Now simply serve as it is or with some hot custard. Either way, it will be delicious. Yum!
