Pomegranate and orange blossom bakewell tart
- November 2016
- Serves 8
- Hands-on time 50 min, oven time 35-40 min, plus chilling
Try this twist on a traditional bakewell tart using pomegranate and orange blossom – it’s super easy and bound to impress.
- 30.8g (14.6g saturated)
- 69.7g (45.5g sugars)
For the pastry
- 125g caster sugar
- 125g cold unsalted butter, cubed
- 3 large free-range egg yolks
- 250g plain flour, plus extrato dust
For the filling
- 1 medium free-range egg, plus 1 extra yolk
- 75g light soft brown sugar
- 1 tsp vanilla extract
- 2 tsp orange blossom water
- 75g unsalted butter, melted
- 75g ground almonds
- 200g strawberry jam
- 125g pomegranate seeds
- Handful flaked almonds
- Icing sugar to dust
You’ll also need…
- Fluted tart tin (12cm x 36cm rectangular or 18cm round)
- For the pastry, whizz the sugar, butter and egg yolks in a food processor until combined and smooth. Add the flour, then pulse until it comes together into a dough. (If making the pastry by hand, sift the flour onto a clean work surface in a ring shape, put the sugar, butter and yolks in the centre, then use your fingers to rub it all together, working in the flour to make a dough. Tip onto a dusted work surface, then shape into a rectangle/disc. Wrap in cling film and chill for 1 hour (see Make Ahead).
- Heat the oven to 190°C/170°C fan/gas 5. Put the pastry between 2 sheets of non-stick baking paper. Roll it out to the thickness of a £2 coin so it’s 2-3cm larger than your tart tin all around. Peel off one sheet of baking paper, then carefully flip the pastry out into the tin. If it tears a little, patch up any holes with some of the excess.
- Tear off a little more excess pastry, shape into a ball and dip it in flour. Use it to push the pastry gently into the edges/flutes. Use a sharp knife to trim the top. Put the tin in the freezer for 20 minutes.
- Line the chilled pastry case with non-stick baking paper or foil, then fill with baking beans. Bake for 20 minutes. Remove the beans and paper/foil, then return the case to the oven for 3-4 minutes until dry and sandy to the touch. Remove from the oven. Turn down the oven to 180°C/160°C fan/gas 4.
- For the filling, whisk the egg and yolk, sugar, vanilla and orange blossom water in a mixing bowl, using an electric mixer, until pale and thick. Whisk in the melted butter and ground almonds.
- Mix the jam with 100g of the pomegranate seeds, then spread over the base of the cooked pastry case. Pour over the filling, then top with the almonds. Bake for 35-40 minutes until the filling has set (it will have a slight wobble). If the pastry looks as if it’s browning too much, place a loose piece of foil over the tart.
- Leave to cool for 5 minutes, then turn out the tart onto a wire rack. Dust with icing sugar and serve warm with cream or custard and the rest of the pomegranate seeds.
If you don’t like orange blossom water, replace it with the zest of 1 lime.
If making the pastry by hand, use butter at room temperature.
The pastry will keep, wrapped in cling film, for up to 24 hours in the fridge or 1 month in the freezer.
The baked pastry case can be frozen in the tin for 1 month, wrapped in cling film and foil.
The tart can be made up to 24 hours in advance, but it’s best eaten on the day it’s made.
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