Worthing Lifestyle Sep - Oct 2020

BLACK BUTTER AND APPLE
BAKEWELL TART
In the Channel Islands, I went to see how Jersey black
butter was made. It’s not actually made with butter – to be
honest there’s none in it at all. In fact, it’s a preserve made
with top quality apples, liquorice, spices and sugar, which
is cooked in the traditional way over a firepit and stirred
all the time to prevent it from burning. As it slowly cooks it
develops an amazing, caramelised, sweet flavour. It is not
only great in this tart, but also fabulous served on its own,
spread on toast or scones. Serves: 6-8
INGREDIENTS
FOR THE PASTRY
225g plain flour,
plus extra for dusting
pinch of salt
2 tablespoons icing sugar
100g cold salted butter, cubed,
plus extra for greasing
1 egg, beaten
1 tablespoon iced water
FOR THE FILLING
4 tablespoons black butter preserve
225g softened salted butter
225g caster sugar
4 eggs, beaten
175g ground almonds
50g plain flour
2 English apples, cored and
thinly sliced
FOR THE GLAZE
1½ tablespoons caster sugar
1½ tablespoons boiling water
TO SERVE
Jersey cream, whipped
METHOD
To make the pastry, sift the flour and salt into a bowl.
Stir in the icing sugar, then add the butter. Use your
fingertips to rub the butter into the flour mixture until it
resembles breadcrumbs. Mix in the egg and water using
a round-bladed table knife, then gently bring the mixture
together into a ball. Wrap in clingfilm and pop in the
fridge for 30 minutes. Preheat the oven to 180°C (160°C
fan)/350°F/gas 4. Grease a 23-cm fluted tart tin lightly
with butter.
Dust a little flour over a clean work surface and roll out
the pastry into a large round big enough to line the tart tin.
Lift into the tin and press into the edges gently. Trim away
the excess pastry, then spoon the black butter preserve
for the filling into the base. Use the back of the spoon to
spread it out to cover the pastry dough.
Make the filling by beating the butter and sugar together
in a large bowl. Mix in the eggs, then fold in the ground
almonds and flour. Spoon the mixture evenly over the
black butter and layer the apple slices over the top.
Bake for 35–40 minutes until golden, then remove from
the oven and leave to cool to room temperature in the tin.
Meanwhile, make the glaze. Pop the sugar and boiling
water into a small pan and heat, stirring until the sugar
has dissolved. Brush the tart with the glaze, then carefully
remove from the tin to a serving plate. Slice and serve
with the cream.
8 | www.worthinglifestyle.co.uk