I strongly recommend this book to anyone and everyone who loves to feast as much as I do! I adore Berry’s cooking and I love the recipes she provided, along with all of the tips and tricks she offers readers. And while Berry’s recipes are naturally heavy with British favorites, she also includes a heavy dose of American favorites as well, such as Pecan Pie and Key Lime Pie. It’s not just her personality that does this, but her no-nonsense recipes that the everyday Joe and Jane can actually make at home. Mary Berry is a talented cook, but she’s also one who can (and does) appeal to masses of people. The other thing that I adore is that Berry included a section called “Cake Decorations” that lists a number of different recipes like those for fondant, royal icing, and even how to temper chocolate. This is especially useful here in the United States. One thing that I really love about Mary Berry is the fact that she ensures that her book will be useful to people around the English speaking world by including both the English (Imperial) and Metric. For example, this cook book has an ENTIRE section on cheesecake alone. I freely admit that I have a *thing* for the British, and especially anything dealing with British cuisine, and for good reason. When I discovered that Mary Berry had an updated and revised “Mary Berry’s Baking Bible,” I was determined to review it. The tart’s combination of flavors and textures will leave your guests impressed and satisfied, making it a memorable addition to any occasion.I received an ARC of from NetGalley and Clarkson Potter/Ten Speed Press in exchange for an honest review. Serve at home as a centerpiece for a tea party or a sweet finish to a dinner gathering.Serve Mary Berry’s Bakewell Tart as a delightful dessert, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.7 1/2 in (19cm) loose-bottomed fluted tart pan.Add a handful of toasted almond slices on top for extra crunch.Try different flavors of jam for a unique twist.For an extra touch of elegance, dust the finished tart with confectioners’ sugar just before serving.Blind-bake the pastry before adding the almond filling to prevent a soggy bottom.Ensure the butter and water used in the pastry are very cold for the best texture.Your masterpiece is now ready to be enjoyed, whether served warm or chilled. Sprinkle the tart with a delicate dusting of confectioners’ sugar.If the crust is getting a bit too brown, simply cover the tart with foil while baking. Bake the tart for around 45–50 minutes until the filling rises, turns beautifully golden, and springs back when gently pressed with your finger.Arrange these strips in a lattice pattern over the almond filling, ensuring they are attached to the edge of the tart crust with a touch of milk.Roll out the dough trimmings that were saved earlier, cutting them into thin strips of appropriate length for the tart.Pour the prepared almond mixture on top of the jam layer.Spread the raspberry jam evenly over the bottom of the tart crust.Remember to save the excess dough trimmings. Roll out the chilled dough on a lightly floured surface, then use it to line your tart pan.Mix in the egg and gradually add rice flour or semolina, and almond extract.Remove it from the heat and let it cool a bit. Melt the butter in a saucepan, followed by stirring in the granulated sugar.Wrap it in plastic wrap and let it chill in the refrigerator for about 30 minutes.Add gradually just enough water to create a soft, pliable dough.Combine the butter and vegetable shortening, rubbing them into the flour until the mixture takes on the texture of fine bread crumbs.Almond extract – 1/2 tsp almond extract.Rice flour – 3/4 cup rice flour or semolina.Granulated sugar – 1/2 cup granulated sugar.Butter – 6 tbsp chilled butter cut into cubes.All-purpose flour – 1 1/2 cups all-purpose flour.Bakewell Tart Mary Berry Ingredients For the dough And that layer of raspberry jam? It’s the crowning touch that ties everything together in a burst of fruity sweetness. The almond filling, made with butter, sugar, egg, rice flour (or semolina), and almond extract, adds a rich and nutty dimension. The combination of all-purpose flour, butter, and cold water creates a delicate and flaky pastry that forms the tart’s base. Prepare to fall in love with this recipe.
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