Saturday, January 20, 2007

Real Life Is Stranger Than Fiction!

I am truly amazed by a connection to a blogger that can only be explained as a truly strange coincidence.

I was skimming through some older posts on Ruth's (not Wheelie Catholic) There Are a Million Stories in the World blog, and I stopped in my tracks when I saw a picture she had taken of the Bakewell Tart she had in the oven. She tells how she had made one that day and was aggravated because it had spilled over in the oven.

Nothing strange here, you say?

To understand why this is so weird for me, you need to read three old posts of mine.

Give Us This Day

Kentish Tart Memories

Kentish Tart Memories - Priceless!!

If you took the time to look through the old posts, I think you'll see why I'm so amazed!!!

PS Ruth sent me her recipe.

Bakewell Tart

225g (8 oz) Shortcrust or Puff pastry.....(must admit I always try and have some ready made baked cases on standby...makes it far quicker to prepare)
110g (4 oz) Ground Almonds
110g (4 oz) Caster Sugar
50g (2 oz) Butter
3 Eggs (medium)
4 tbsp Strawberry Jam
¼ tsp Almond Essence

Flaked Almonds (optional)

Pre-heat oven to 200 °C; 400 °F; Gas 6.
Roll out the pastry on a floured surface.
Line a 900 ml (1½ pint) shallow dish or pie tin.
Mark the rim with the prongs of a fork.
Chill in the refrigerator while making the filling.
Beat the almonds with the sugar, butter, eggs and almond essence.
Spread the pastry with an even layer of jam and pour in the filling. (I sometimes use cooked pureed apple for a change)

(Scatter a few flaked almonds over the top if you like)

Bake for 30 minutes or until set.
Serve warm or cold.

If any of you good cooks try to make it, please let me know what you think of it.


RUTH said...

So glad you have the recipe you will be making many new memories.
Take care

Dirty Butter said...

Hmmmm I don't even own a mixer!! ROTFL!!

I am going to figure out how to make it, though, even if I do have to mix the batter by hand.

I used to skim that thin dark brown top layer off and eat it last. Have you ever done that? It was always my favorite part, because the juices from the preserves flavored it, even though it was on top!

Janey Loree said...

I love it when this happens!!!

Dirty Butter said...

Me too, Janey!! It's just amazing how small a world we live in with the Internet to connect us all.