Yuja-cha (Korean honey citron tea) Bakewell tart
Judy Joo’s citrus twist on the classic raspberry filling for a Bakewell tart is made with yuja-cha – Korean honey citron tea. ‘Yuja-cha’ is the umbrella term for yuja-cheong (yuzu marmalade) that is a traditional Korean tea made by mixing the marmalade with hot water, often drunk as a home remedy for colds. Although the common English translation is often ‘citron’, the marmalade sold in jars is made from yuzu. The yuzu flavour here makes for the perfect balanced bittersweet pairing for the buttery and nutty frangipane filling. Served here with crème fraîche and segmented orange.
Judy says: “I absolutely love a classic Bakewell tart but my variation uses a gorgeous Korean citron honey tea instead of the traditional raspberry.”
Ingredients
Metric
Imperial
PASTRY
- 220g of plain flour
- 1 tbsp of icing sugar, plus extra for dusting
- 125g of unsalted butter, cubed and chilled
- 1 large egg yolk
- 2 tbsp of cold water
FRANGIPANE
- 180g of unsalted butter, cubed and softened
- 175g of caster sugar
- 3 large eggs
- 190g of ground almonds
- 1 tsp almond extract
- 200g of yuja-cha (Korean citron honey tea)
- 30g of flaked almonds
TO SERVE
- crème fraîche
- blood oranges, or regular oranges if not in season, segmented
Equipment
- 23cm loose-bottomed tart tin
Method
Preheat the oven to 180°C
Place all the pastry ingredients and a pinch of salt in a food processor fitted with a dough blade and process until a dough forms. If you don’t have a dough blade, you can place the dry ingredients with the butter and a pinch of salt in the food processor and blitz to a fine crumb. Add the water and egg and pulse until it comes together – then remove to a board or clean surface and knead lightly to bring together into a ball
- 220g of plain flour
- 1 tbsp of icing sugar, plus extra for dusting
- 125g of unsalted butter, cubed and chilled
- 1 large egg yolk
- 2 tbsp of cold water
Alternatively, you can make the pastry by hand by rubbing the butter into the dry ingredients and a pinch of salt until you reach a fine crumb. Add the yolk and water, and bring together as above
Wrap and chill the pastry for 15 minutes, until slightly firm but still rollable
Roll the dough out on a lightly-floured surface into a large disc about 3cm thick. Line a 23cm loose-bottomed tart tin evenly on the bottom and up the sides, then trim off the excess and reserve for another dish
Line the pastry case with baking paper and baking beans, baking weights or dry rice
Blind-bake the pastry case for 15 minutes. Carefully remove the paper and beans, then bake for another 10 minutes until the pastry is dry and a light golden brown. Remove from the oven and transfer to a wire rack to cool
Meanwhile, make the filling. In a stand mixer fitted with the paddle attachment (or in a large bowl), beat together the butter and sugar until combined. Beat in the eggs, one at a time, then beat in the ground almonds and almond extract until fully combined. Set aside
- 180g of unsalted butter, cubed and softened
- 175g of caster sugar
- 3 large eggs
- 190g of ground almonds
- 1 tsp almond extract
Spread the yuja-cha over the base of the pastry case, then spread the almond filling evenly on top. Sprinkle over the flaked almonds
- 200g of yuja-cha (Korean citron honey tea)
- 30g of flaked almonds
Bake for 45-50 minutes or until golden brown and firm on top. The frangipane filling should be soft and have a very moist crumb texture – if it still feels very loose after 45 minutes, place a foil tent over the top to prevent further browning and bake for another 5-10 minutes or until the filling is softly set. Once cool enough to handle, release from the tin and allow to cool slightly
Use a small fine mesh sieve to dust over a fine coating of icing sugar, then slice and serve with crème fraîche and blood orange segments
- crème fraîche
- blood oranges, or regular oranges if not in season, segmented
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