Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust | How to make Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust

By Simran Oberoi Multani  |  5th Apr 2016  |  
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  • Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust, How to make Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust
Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crustby Simran Oberoi Multani
  • Prep Time

    45

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

37

0

About Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust Recipe

It is my own recipe - inspired from the Bakewell Tart

Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of British cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust at your home. Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust by Simran Oberoi Multani will help you to prepare the perfect Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust at your home. You don't need any extra effort or time to prepare this. It just needs 45 minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust.

Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust

Ingredients to make Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust

  • For the crust: 1 cup wholewheat flour
  • 1 /2 cup oats flour
  • ¼ cup ground almonds
  • 1 tbsp cane sugar
  • 50 gm butter
  • For the filling ( texture is like sponge cake frangipane) : 3 tbsp of wholewheat flour and 3 tbsp of all purpose flour
  • 3 tbsp of ground almonds
  • ¼ cup butter
  • ¼ caster sugar
  • 1 egg (I have excluded the baking powder but if you want you can add 1 tsp of that)

How to make Deconstructed Bakewell Tart - With a Whole Wheat Oats Almond Crust

  1. Mix the dry ingredients together. Rub the butter (should be cold and cut into cubes) into the dry ingredients till it looks like bread crumbs. If it seems dry use a tablespoon of cold water, only to bring the dough together and cling wrap it.
  2. Keep it in the fridge for 30 minutes.
  3. Line the base of a greased tin with the crust dough and blind bake for 20 minutes at 170 degrees Celsius. Once it is done, spread the strawberry jam evenly over this.
  4. Then whisk together the flours and ground almonds and keep it aside. Beat the butter and the caster sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg into the mix.
  5. Fold the the flour mixture, a spoon at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
  6. Bake it in the preheated oven (same temperature of 170 degrees until the filling is firmly set and browned, about 30 minutes) Sprinkle with confectioner's sugar.

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