Recipe: Bakewell tarts with brown butter & orange blossom

A traditional recipe with a new twist

This year, we're having a classic British pudding for Christmas - with a contemporary twist. These tarts with edible flowers* are not only delicious, they are also a real picture to look at. Serve with a chrysanthemum tea or a nice pint. Cheers!

Recept: Bakewell taartjes met bruine boter & sinaasappelbloesem Mooiwatbloemendoen.nl
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you will need

Makes 5-6 tarts

For the almond filling:

  • 150g butter
  • 100g almond flour
  • 100g caster sugar
  • 1 tsp almond extract
  • 1 egg
  • 1/2 teaspoon grated lemon zest
  • 1 full tbsp flour
  • Salt

For the pastry dough:

  • 150g flour
  • 80g butter
  • 1 egg yolk
  • Salt
  • 25g sugar

Other ingredients:

  • 5-6 small cake pans (9-10 cm in diameter)
  • 400g mincemeat
  • 75g almonds, chopped
  • 2-3 tsp orange blossom water
  • Grated zest of 1 orange
  • Sour cream
  • Edible flowers*

How to make it

Preparation time: 35 minutes
Oven time: 30 minutes
Waiting time: 1 hour

  1. Heat the butter for the almond filling in a pan on the stove. Heat while stirring until the butter turns brown and starts to smell nutty. Pour the warm butter into a bowl and leave to cool.  Mix the cooled butter with the remaining ingredients for the almond filling into a cohesive batter. Store until ready to use.
  2. Mix all ingredients for the dough in a large bowl and knead into a cohesive dough. Add a splash of water if the dough looks too dry. Wrap the dough in plastic and refrigerate for an hour.
  3. Preheat the oven to 160 °C. Remove the dough from the refrigerator 10 minutes before use. Roll out the dough on a floured workbench to 3-4 millimetres and cut out 5 round circles. Line the moulds with the dough and cut off any excess edges.  You can roll out the dough that remains again and fill an extra mould if necessary.
  4. Prepare the mincemeat with orange blossom and orange zest. Spread the mincemeat over the bottom of the tarts. Top the tarts with the almond filling and sprinkle generously with almonds. Bake the tarts for 25-30 minutes until golden brown. Let cool completely and remove from the tartlets. Serve with sour cream and edible flowers*.

ENJOY A CLASSIC CHRISTMAS

Check out our DIY floral centrepiece, this floral water glass with a floating candle and a miniature wreath for your champagne coupe. Can't get enough of the most wonderful time of the year? Neither can we! Follow us on Facebook, Instagram and Pinterest for more Christmas inspiration.

*Never sink your teeth into any old flower or plant - only use edible flowers from specialised suppliers that have been grown for consumption.

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