Anneka Manning, a food author, mum of two and passionate baker behind BakeClub, joins us each month to share some of her industry tips, tricks and 25 years worth of experience. Today, Anneka reminisces over childhood baking memories and shares her Belgian Tart Recipe – a simple and quick slice-cum-tart recipe that reminds Anneka of her mum, Jocelyn.
Have you ever had a vivid memory come back to you with the sweet, toasty aroma of a fruit crumble, or as you bit into a crisp, still-warm biscuit, or tasted the heady sweetness of cinnamon in a teacake? Did it take you back to a specific time or a certain place, or inspire thoughts of a special person?
Aromas, tastes and textures have the wonderful ability to act as triggers that can recall memories. And many of these memories, often linked with an emotional response, are associated with our childhood. It can be a specific recipe or even just the smell of something wafting past.
The recipe I’m going to share with you today is one that brings back vivid childhood memories for me. I LOVE this Belgian Tart (please don’t ask me why it is called this…after much research nothing concrete was revealed!) – buttery, shortbread-like layers filled with apricot jam and topped with peanuts. My mum, Jocelyn, made it often when we were growing up. Sort of slice-cum-tart it is simple, quick and no-fuss. Mum used to make it in two enamel plates, throw them in the oven and then, once cool, cover them with foil to take off to a picnic or tennis day. I remember it so clearly….especially when I make it now in my own kitchen (with a few small alterations).
What recipe / dish brings back fond childhood memories for you?
Belgian Tart Recipe
Preparation time: 20 minutes (+ cooling time)
Baking time: 1 hour
185g butter, softened slightly
145g (2/3 cup) caster sugar
1 egg yolk
250g (12/3 cups) plain flour
11/2 teaspoons baking powder
165g (1/2 cup) apricot jam
70g (1/2 cup) unsalted raw peanuts
1. Preheat the oven to 160°C (140°C fan-forced).
2. Use an electric mixer to beat the butter and sugar until well combined. Add the egg yolk and beat to combine. Sift together the flour and baking powder. Add to the butter mixture and beat on low speed, scrapping down the side of the bowl if necessary, until just combined and a soft dough forms.
3. Press half of the mixture evenly over the base of an ungreased 23cm tart tin with removable base. Spread evenly with the jam. Press portions of the remaining dough between your hands to flatten and press over the jam to cover, patching where necessary. Sprinkle with the peanuts and press into the dough.
4. Place the tart tin on a baking tray and bake in preheated oven for 1 hour or until golden and cooked through. Cool in the tin.
Recipe Copyright Anneka Manning // Check out the rest of our Make + Bake with Anneka series here.
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