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Bakewell Tart with Double Cream Ice Cream and Cider Brandy Fruit Jam

By bbcfood · From Open Recipes · 26 ingredients
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Why it works: Brandy and cider match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 369 recipes mention both. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

The recipe

Serves 4
Prep1 hr
Cook1 hr

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Split the vanilla pod lengthwise. Heat the 250ml milk, 750ml double cream and vanilla pod in a pan until steaming. Whisk the 12 egg yolks with 240g sugar, pour on the hot cream, then return to the pan and stir over low heat until the custard reaches 160°F (71°C) and coats a spoon.

  2. Strain the custard, remove the vanilla pod, and cool it. Chill thoroughly, then churn in an ice cream maker until thick and freeze until firm.

  3. Rub 150g butter into 225g flour and 25g sugar until crumbly. Bind with the 1 free-range egg, wrap and chill for 30 minutes.

  4. Place the 60g blueberries, 60g blackberries, 60g strawberries, 60g raspberries, 100g red fruit and 2 tbsp cherry in a pan with 25g sugar, 25ml brandy and 40ml Hereford cider brandy. Simmer 10 minutes, stir in the 3g pectin, boil 2 minutes, then cool.

  5. Roll out the pastry, line a 9-inch (23cm) tart tin, prick the base and chill 15 minutes. Bake at 180°C (350°F) for 15 minutes until pale, then spread the cooled jam over the base.

  6. Beat 225g butter and 225g sugar until pale and fluffy. Gradually beat in the 100g beaten egg, then the 1 drop almond essence, 175g ground almonds and 75g plain flour. Spread over the jam and scatter the 50g flaked almonds on top.

  7. Bake at 180°C (350°F) for 35 to 40 minutes until golden and set in the centre. Cool in the tin before removing.

  8. Serve slices of the Bakewell tart with scoops of the cider brandy ice cream.

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Brandy + cidertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together369 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vanilla + cherrytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together890 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Milk + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together19,175 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Cream + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the cherry

How well each one fits the dish's main ingredients (milk, cream, sugar, vanilla, egg, flour, butter):

  1. Strawberrybetter flavor fit
  2. Figbetter flavor fit
  3. Raspberrybetter flavor fit
  4. Cherrythe original

Fit is the average pairing score against milk, cream, sugar, vanilla, egg, flour, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).