Mulberry and Adnams Gin Bakewell Tart
Mulberries are fruits from my childhood. Mum has a large upside down mulberry tree in her front garden. It came in handy when I had silk worms as the leaves were perfect food for the worms. Dad hated it as the birds got a bit fruity and redecorated the drive rather unpleasantly!
Mulberries are fragile fruits and start to wilt and deteriorate as soon as they are picked. I had a tree in our garden in our last home before we moved here and as soon as the fruits ripened I picked them and froze them immediately to ensure that they do not get wasted in any way.
These where given to us by a very generous customer this season, the season is very short and come and go so quickly.
Our bartering system is definitely working and it’s heartwarming to get the whole community involved. We are fast approaching our first year anniversary here in Suffolk, it feels almost like a life time. We have made lots of good solid friends. The question remains “was it worth while?”…the answer is yes!
In early Spring the British Larder team took a day trip to the new Adnams distillery in Southwold. It’s been a great experience and we think the gin is rather delicious too. One can get carried away with plenty of ideas as to what to do with the gin and vodka, apart from drinking it, it also makes a great cooking companion. They use up to 16 botanicals to purify the gin which means it’s packed with fantastic aromatics and perfect for this mulberry bakewell tart.
- 230g plain all purpose flour
- 140g good quality unsalted butter, at room temperature
- 60g unrefined caster sugar
- 1 egg
- pinch of salt
- 1 vanilla pod, split and seeds scraped out (optional)
Weigh the softened butter, salt, sugar and vanilla seeds in to the bowl of a mixer, use the flat paddle attachment and cream the sugar and butter until fluffy and pale in colour.
Crack the egg into a small bowl and lightly whisk. Slowly add the egg a bit at a time to the butter mixture, mix well.
Remove the mixing bowl and sieve the flour over the creamed butter, return to the mixer with the paddle, slowly mix the flour into the butter - do not over mix. Once the pastry comes together, stop.
Turn the pastry out on to a lightly floured work surface, divide the pastry in appropriate sizes - do not knead the pastry, just push it together in to flat squares.
This recipe makes approximately 2 x 240g blocks. Cover each piece with clingfilm and make it airtight. I like to make them into flat, square and even sizes so that they fit comfortably in to my freezer, nice and tidy.
This recipe will be sufficient for two tarts of this size.
Line a 10cm x 35cm x 2.5cm fluted oblong tart case with sweet pastry. Leave to rest in the fridge for 30 minutes.
- 150g unsalted butter
- 150g caster sugar
- 150g ground almonds + 20g extra
- 4 large whole eggs
- 20g flaked almonds
- juice and zest of one lemon
- Mulberry Jam see recipe below
- 50g fresh whole mulberries
Preheat the oven to 160°C.
Cream the butter and sugar until pale and fluffy, add the eggs one at a time, cream well after each addition. Add the zest and juice.
Fold in the ground almonds. Spread the jam at the base of the well rested pastry case, sprinkle over the remaining ground almonds followed by the batter, and lastly, scatter the mulberries and flaked almonds.
Bake for 45 minutes, leave to cool before pouring over the glaze.
- 400g mulberries
- 400g caster sugar
- 50ml Adnams gin
- 50ml cold water
- juice of one lemon
Weigh the mulberries, caster sugar, gin and water into a medium saucepan. Disolve the sugar over low heat, once dissolved increase the heat and boil vigorously until 107 °C, stir in the juice and leave to cool.
- 50g icing sugar
- 1tsp Adnams in
- juice of one lemon
Sift the icing sugar into a small bowl stir in the gin and lemon juice, adding bits of the juice at a time until the glaze has a drop but not too runny consistency. Pour the glaze over the cooled tart, leave to set.
Makes 1 tart = 8 portions