Tort Bakewell Ghranaidh ach le car ùr
TORT BAKEWELL GHRANAIDH ACH LE CAR ÙR
Taois ghoirid – gu leòr airson soitheach 8 òirlich a lìonadh
1 spàin-mhòr curd liomaid
2 spàin-mhòr marmalaid
2 unnsa margarine
2 unnsa siùcar
2 unnsa criomagan arain
2 ugh
2 unnsa min-flùr sòighea
Brìgh vanilla
1 spàin-tì pùdar-bèiceireachd
Beagan bainne
2 neo 3 peuran
Tòisich le soitheach 8 òirlich air a lìonadh le taois ghoirid. Suath bonn na taoise leis an curd liomaid agus am marmalaid.
Buail am margarine còmhla ris an t-siùcar gus an atharraich an colthas – nas gile agus nas aotruime.
Ris a seo cuir na criomagan arain, dà ugh air am bualadh, am flùr sòighea, am brìgh vanilla agus am pùdar-bèiceireachd. Le steall math bainne cuir seo uile mun cuairt feuch am faigh thu taois a tha tuiteam far na spàine gu furasta. Dòirt seo air muin na cèise taoise.
Bheir an rùsg far na peuran agus an cuairsgean àsta agus geàrr ann an cairtealan iad. Suidh iad seo gu grinn ann an cearcall air muin a mheasgachaidh san tort.
Dhan àmhainn leis a-nis aig 160C son uair a thìde.
GRANNIE'S BAKEWELL TART WITH A TWIST
Short crust pastry – enough to line an 8 inch round tin
1 tablespoon lemon curd
2 tablespoons marmalade
2 oz margarine
2 oz sugar
2oz breadcrumbs
2 oz soya flour
2 eggs (beaten)
1 level teaspoon baking powder
1 teaspoon of vanilla essence
A bit of milk
2 to 3 pears
Line an 8-inch tin with thinly rolled shortcrust pastry.
Spread the curd and marmalade over the bottom of the pastry case.
Cream the margarine and sugar together and then beat in the other ingredients until it reaches a dropping but not too soft consistency. Add a little milk to bring it to the right consistency if necessary.
Spread this mixture over the curd and marmalade.
Peel and remove the core from the pears and then cut them into quarters. Arrange them nicely in a circle on top of the mixture in the tart.
Bake at 160C for about an hour.
