It’s pastry week on the Great British Bake Off and Sheffield baker Lizzie Schofield has given the traditional Bakewell tart an American twist wiithpeanut butter and ‘jelly’.
75g plain flour
120g butter, softened
150g golden caster sugar
1 egg, plus 1 egg white (use the yolk in the pastry)
1 tsp baking powder
100g peanut butter
80g roasted unsalted peanuts
100g raspberry jam
200g plain flour
130g cold slightly salted butter, cubed
4 tbsp. cocoa powder
1 egg yolk
2 tbsp. icing sugar
1. First, make the pastry. Put the flour, cocoa powder and butter into a food processor; blitz until the mixture resembles breadcrumbs. Add the egg yolk, icing sugar and two tbsp. of cold water; blitz until just starting to clump together.
2. Tip onto a work surface, bring together into a smooth ball of dough. Wrap in cling film,flatten into a disc shape and chill for 30 minutes.
3. Add the remaining ingredients – leaving the jam and 1 tbsp. of roasted peanuts aside – to the food processor and blitz until the mixture is smooth and creamy.
4. Heat the oven to 180C/160C fan/gas 4. Remove the pastry from the fridge; roll out to about 5mm thickness.
5. Lift the pastry into a 22cm fluted tart tin, pressing the pastry into the corners. Leave an overhang of about 1cm trimming the rest. Line with baking parchment and baking beans, and bake for 15 minutes.
6. Remove the parchment and beans and place the tart back in the oven for 5 minutes until it feels dry and like a biscuit. Use a serrated knife to trim the excess pastry.
7. Spoon the jam onto the base of the tart, spreading to the edges. Pour the peanut mixture on top, spreading to the edges. Bake for 45 minutes until the sponge has risen.
8. Cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
9. Mix 5 tbsp. of icing sugar with 2 tbsp. of raspberry jam to make a drizzle, mix in a little water at a time to loosen if necessary. Drizzle on top; roughly chop the peanuts and sprinkle on top.
Recipe supplied by Lizzie Schofield @bakesbybutter. www.bakesbybutter.com