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this week I'm very excited because the third season of my show on Fox crime scene kitchen is on the air if you haven't checked it out go check it out what happens is the contestants have to go into the crime scene kitchen they have to decipher the clues that are left behind by Curtis and I a dessert that comes up a lot in Crim scene kitchen is a Bak well tart here in North America you don't see them as much I'm going to share with you how to make one I am going to start by making one of my recipes which is in layer up it's blueberry preserves but I'm going to make the raspberry version so we're going to get started actually wait I'm going to tie back my hair and put on my glasses and be professional do I look
like I'm a woman who would judge contestants because I am now you all know me well enough to know that I'm being sarcastic all you need to do is mix sugar and raspberries in a pot I have three cups of sugar and I actually have four cups of raspberries because they really just disintegrate in the gy and I want it to be very berry and then here I have 3 tbsp of liquid pectin which I will add later okay so I need to set this aside to cool completely and now I'm going to set up to make almond layer cakes now this was not a cake I had in my roster I've had almond cakes it's not that I dislike them but sometimes I think they're on the dry side so I went online and Googled some recipes and I came across one I hope I'm
not just being fooled by the picture but it looks delicious I'm going to link the blog below it's called The Cafe sucra fine it begins with 1 and 1/2 cups of yogurt this is full fat Greek yogurt 3 cups of sugar and then eight eggs at room temperature on the other side I have 3 cups of flour 1 and 1/2 cups of almond flour 1 and 1/2 teaspoons of salt 2 tsp of baking powder 2 teaspoons of almond extract I feel like in the history of how to cake it you have never seen me use almond extract 1 tblspoon and 1 teaspoon vanilla and then I have 1 and 1/2 cups of oil so I need to begin by first mixing together the eggs the sugar and the yogurt and then I already sifted the flour the recipe
didn't ask me to but I did it baking powder salt so now I'm ready to add the rest of the ingredients I'm going to start by adding the extracts I actually could have added them start to add the flour okay then I'm going to add the almond flour so I'm going to pop these into the oven at 350 and then I will let you know how they bake first I'm going to wash my hands because I disgust myself so I'm going to follow this recipe I have tripled it the more Tarts the better the tart dough I have three and 3/4 cups of flour I have 1 and 3/4 cups of chilled butter that I cut into cubes unsalted I have 3/4 of a cup of sugar and then I have three egg yolks I'm going to make the dough in the food processor so my
food processor is full that's what you get for tripling a recipe you think I can make a beet see how you see like the little crumbs of butter all throughout that's what you're looking for so now I'm going to add the sugar okay so I'm just going to add a few like few little sprinkles of water and stir the dough until it comes together and I'm going to wrap each portion and then chill the dough I just wanted to show you guys what the cakes look like now that they're baked look at how beautiful they are and then on this tray I have two cups of blanched sliced almonds which I'm going to pop in my oven to get nice and toasty the tart dough is chilled I'm going to roll it out now and fill my tar pans I have two
tart pans one of these will go in the cake one will be on top haven't decided which yet and then I have some minis so I can make mini Bak well tart and I have six little tartlets but I do have a little more dough and I've decided to just sort of cut out some cookie size pieces if they work out great if they don't no sweat and we'll have more snacks you know what I mean now I'm going to use parchment so normally what you do is you put parchment in and then you put in your pie weights or your dry beans so what I'm going to do is I'm going to make foil par Parcels of cornmeal in the parchment because what I'm afraid of is I do think the cornmeal is going to weigh it down but later when
I have to remove it I don't want to get any cornmeal onto the chart shell this is pretty scary okay so I'm going to take these Tarts tartlets and little cookies to the oven and give them a bake I'm going to bake them for probably about 20 minutes and then I'll remove the inside and continue to Blind bake uh and allow the tops to become golden now uh I'm going to make the filling which is like a Fran Jaan filling I tripled the recipe it consists of 1 and 3/4 cups of butter softened 1 and 1/2 cups of sugar nine eggs at room temperature 1 and 1/2 teaspoon of almond extract 3 and 3/4 cups of ground almonds in goes the butter this begins like a cake batter I'm going to cream together the butter
and the sugar I'm going to do it my way I am going to put the almond extract in now while this creams I'm going to go get my tar shells going to add like half almonds at the moment oh I have some bad news there was some shrinkage I know we don't want to talk about it um but if I was a contestant on crime scene I would be embarrassed and I would know that a judge like me would point that out so I'm going to just point out I'm going to spoon in a little jam into each tart the rest of this gam I will use in the building of the cake thank you for your services so now it's time to put the franer pen filling on top you ready here I can go a bit thicker I am going to be spreading it so excuse me this didn't work out oh my gosh I'm baking like I'm in a
competition show oh I realized I have to choose which tart goes on top of the cake because the tart that goes on top I wanted to decorate with royal icing there was less shrinkage here so there's more tart whereas this is going inside so I'm not putting almonds there but I am going to sprinkle almonds on this one and then maybe half of the small ones wonderful I'm going to pop these in the oven and then I'm going to be right back and I'm going to experiment with the leftover filling as I suspected I made too much I'm going to seize this opportunity and I'm going to attempt to bake this Fran Jaan in a pan and I'll have to let you know how long I've never baked this now I'm going to
whip up some royal icing uh to top some of the mini tarts and the tart on Top This is mering powder I have 2 and 1/2 tablespoons and then I have a thir cup of luke warm water you should whisp this together this is four cups of icing sugar icing sugar powdered sugar confectioner sugar I'm using a paddle attachment look at that is beautiful you have to keep it covered and directly covered meaning I'm going to put plastic wrap right on the surface of this icing okay the Tarts are baked I'm very happy with them but I do need to remove them from the uh tarte shells and then I'm going to decorate the tops of the plain ones with the royal icing that I made so I'm going to adjust the
consistency of my royal icing it's beautiful but it's too thick to spread at the moment so I'm just going to thin a little bit out with some water and then I'm also going to color some of it the Piping Bag I have a scribe ready you can use a toothpick a scribe is just a tool that cookiers use I'm very nervous should I try it on like an ugly cookie first or I'm sorry but this one is ugly so what you're going to do is you're going to spread roing and then what you do is you pipe Stripes see what's happening see how it's like melding together that's why it's so important that both colors are the same consistency see what I mean I can't speak gosh okay I'm going to take a moment to
dress mess up these tarts with just a few almonds hey I think I like this is the franer pan that I baked on its own so it's time to take them out see how they turned out oh I love this I think you're beautiful I don't need to layer these cakes but I will level them oh that looks incredible oh yes okay so now I need to clean up and set up my whole assembly line of goodies to build the cake um guys let's address the orange top in the room uh I dirtied myself in the prep kitchen and I couldn't get it off so I changed my top that's all I have to say and I think it's perfect for fall I need to simple syrup these cakes oh my gosh I'm like overly excited how am I building this okay cake then I'm going to spread a little
buttercream I'm going to pipe fence yeah so I'm going to pipe a fence foras to contain the raspberry now I'm going to clean up the sides a bit so happy I get to wash another buttercream filed Piping Bag it's my favorite activity Eli I'm terrified of moving this cake it's a little bit shaky down here so I'm thinking if I level this just to get the buttercream off I can flip it onto the stand and then I'm just going to quickly sort of ice it be able to see if I'm centered how am I going to do that hold on one two three and because I'm pressing uh roasted almonds all over I don't need a lot of buttercream just enough to stick the almonds and I don't need it to be iced to Perfection
yeah so the worst thing is when you get buttercream on your hands and then the nuts look like they're coated so I'm just going to let them fall where they naturally fall and then I'll pick up the excess okay now I'm going to pick up this tart and put it on top okay few almonds down but I don't this looks like that like the Fran Jaan and the jam and the cake I will see you next week and if you have the chance please check out crime scene Kitchen on Fox Thursday nights at 9 and it's on Hulu and make yourself a Bakewell tart cake that's an order
