Bakewell Tart

An afternoon tea classic  found on chatelaine.com
Bakewell Tart

Tradition has it that the layering in Bakewell tart (in this case, a sweet, buttery filling over huckleberry jam) was a mistake that caught on. Served with whipped cream and fresh berries, this classic British confection is a proper dessert, or perfect for high tea. This dish is part of the pub fare on the menu at many pubs.

Ingredients
1 Quick and Easy Puff Pastry sheet
1 egg white
½ c. huckleberry jam
12 tbsp. unsalted butter
½ c. sugar
2 tbsp. sugar
4 large eggs
½ c. flour
½ tsp. salt
whipped cream
Fresh berries

Approach

[1] Preheat oven to 375 degrees F. Roll out puff pastry on a floured surface to 1/4-inch thick. Grease an 8-inch tart pan, then line with pastry, trimming excess. Prick base all over with a fork. Chill 15 minutes.

[2] Line inside of pastry with parchment paper, and fill with pie weights. Cook 15 minutes, or until pastry is golden. Remove weights and parchment; lightly brush pastry with egg white, and bake 5 minutes more. Spread jam on bottom of tart and cool about 20 minutes.

[3] Lower heat to 325 degrees F. In a medium bowl using an electric mixer, cream butter and sugar until pale. Beat in eggs, one at a time, then gently fold in flour and salt.

[4] Pour mixture into tart. Bake until golden and set, about 40 minutes. Cool completely on a rack. Serve with whipped cream and berries.

Recipe from http://www.delish.com/