Then add a layer of baking beans on top of the baking paper before adding to the oven. I find that the baking beans fit in better this way. I like to screw this sheet of paper into a ball and then re-flatten it before placing it over the shell.
Once you have done this get a sheet of baking paper large enough to cover the pie shell. You will roll out your pastry and then lay it over your tin/dish and press it down into the sides. Blind baking is a method used when making some pies. To make sure that your pastry shell stays nice and crisp you will be blind baking it before you add in the jam and frangipane batter. If you love the little individual ones that you buy from the shop then you will love, love, love this recipe. This Cherry Bakewell Tart consists of a crisp pastry shell (no soggy bottoms here) with a layer of cherry jam in the base topped with frangipane and then a layer of almond flavoured icing. I made this on my step-daughters suggestion as she lived on them while she was pregnant! I’m just back from a lovely weekend away with some friends though so now I’m ready to get back into the swing of things and back to work! Today’s post is a recipe (always a favourite with you guys!) for Cherry Bakewell tart. Life has been super busy, my little boy has started school and my step daughter and my grandson have been staying with us. Hello! It’s been a couple of weeks since my last post.
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