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Pear & Raspberry Jam Brioche Tarts

Prep

1hr 30 mins

Bake

30 mins

Serves

8

Difficulty

Medium

About

If you're a fan of Bakewell tarts we can guarantee you'll enjoy these incredible Bakewell inspired Brioche Buns, made with pear and raspberry jam.

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Instructions
Ingredients
Reviews

For the jam

Step 1

The first step as always is sterilizing the jars. Wash the jars and lids with hot soapy water then place onto a roasting tray and place into an oven heated to 180C for about 15 mins. Just before you start making the jam, pop a plate into the freezer.

Step 2

Place all the ingredients into a large saucepan and set onto the hob set over medium/low heat and cook, stirring occasionally until the sugar has dissolved. Increase the heat to medium/high and bring the jam to a rolling boil and cook for about 10 minutes.

Step 3

To test if the jam is fully cooked there are a few simple ways you can check. The first is the flake test. Lift the wooden spoon above the pan and allow the jam to drip back into the pan, if some drips cling to the spoon rather than running off back into the pan you're good. My preferred way of testing the jam though is to take the plate out of the freezer and spoon on a little of the jam. Pop the plate aside for a minute or so before pushing the jam with your finger, if it wrinkles it will set, if it is still liquid cook it for a little longer.

Step 4

Once the jam has finished cooking turn off the heat and leave for a minute or so to let it settle. If there is any foam on top carefully skim that off and discard (there is nothing wrong with the foam, you could happily stir it back into the jam if you are feeling lazy, but technically the foam is full of air and can make the jam spoil a little quicker, also it just looks ugly so skim away). Remove the jars from the oven and carefully divide the jam between the jars sealing immediately.

For the Bakewell Brioche Buns

Step 1

For the brioche, place the flour, sugar, salt and yeast into a large bowl and mix together. Add the eggs and milk and mix to form a rough shaggy dough. Using an electric mixer fitted with a dough hook knead this mixture on medium/low speed for about 10 minutes or until smooth and elastic. With the mixer still running add in the butter a little at a time.

Step 2

Once all the butter has been incorporated, knead for a further 10-15 minutes or until the dough is elastic and no longer sticking to the side of the bowl. Scrape the dough into a lightly oiled bowl and cover with cling film, then pop the bowl in the fridge overnight.

Step 3

In the morning, pull the dough from the fridge and divide into 8 equal pieces and form into balls. Roll into flat discs, about 10-12cm wide and place onto parchment lined baking trays and lightly cover with cling film, setting aside for about 45 minutes or until risen and puffy. Preheat the oven to 190C (170C fan).

Step 4

Whilst the dough is rising make the frangipane by beating together the butter, sugar and almonds until light and smooth. Add the flour and stir to combine.

Step 5

When ready to assemble the buns, use your fingers to gently form a depression in the middle of each round of dough, leaving a rough 2cm border. Fill the depression with a couple teaspoons of your delicious jam and top with the frangipane, carefully spreading to the edge.

Step 6

Slice each pear half into thin slices and place gently on top of the frangipane, pressing in just a little bit. Brush the brioche border with a beaten egg and sprinkle with flaked almonds. Bake the buns in the preheated oven for about 20-25 minutes or until golden brown.

Step 7

Remove from the oven and serve whilst still a little warm. These are best on the day they are made but can be gently rewarmed in the oven the day after baking if you don't eat them all in the first sitting.

Ingredients – 3 items

Serving

1

For the Raspberry Jam

Jam Sugar

500 g
Raspberries

Raspberries

500 g
Lemon-juice

Juice of half a lemon

For the brioche

Flour

Plain flour

180 g
Flour

Strong bread flour

180 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

20 g
Salt-table

Salt

1 tsp

Fast-action dried yeast

Dried

7 g
Eggs

Large eggs

3
Milk

Milk

Whole

85 ml

Butter, at room temperature, cut into pieces

225 g

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!

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