Photography by Brian Samuels
On December 4 from 6-9pm, WAMC’s Sarah LaDuke will be joined at SPAC by baker, LGBTQ+ activist, and TV personality Justin Burke for the latest event in the CulinaryArts@SPAC series: Potluck Desserts to Share with Pride. The evening will feature Champagne and cocktails, pastries by local chefs, and slab pies from Burke’s new cookbook, Potluck Desserts. Try your hand at this recipe from the cookbook, and get your tickets to Burke’s event before they’re gone.
Citrus Bakewell
Serves 9-16
INGREDIENTS
for the crust
1⅔ cups all-purpose flour
1 tablespoon powdered sugar
¼ teaspoon kosher salt
1 egg yolk
½ cup unsalted butter, cold and cubed
2-3 tablespoons water, ice cold
For the filling
¾ cup granulated sugar
zest of 1 orange
zest of 1 lemon
1¼ cups unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1½ cups almond flour
1½ cups marmalade
½ cup sliced almonds
powdered sugar, for garnish
INSTRUCTIONS
1. Prepare the crust. Using a food processor, pulse together the flour, powdered sugar, and salt until just combined. Add the egg yolk and pulse to combine.
2. Add the cubed cold butter and pulse until the mixture is coarse, like wet beach sand. Add the cold water a tablespoon at a time and pulse a few times until the mixture barely comes together. The dough will be crumbly.
3. Lay out a piece of plastic wrap on the counter long enough to wrap the dough. Dump the dough in the center of the plastic wrap. Carefully pull each side of the plastic wrap, one side at a time over the dough, making a straight, clean edge (you’re trying to form the dough into a square). Once covered, gently press down on the dough with your hands to compress the dough together. Use your hands to mold the sides of the dough into a square. Chill in the refrigerator for at least an hour or overnight.
4. Preheat your oven to 350 °F, spray a 9-by-9-inch (or 8-by-8-inch) pan with baking spray and line with parchment paper both ways so all four sides have an overhang. Set aside.
5. Remove the dough from the refrigerator and dust a clean surface with flour. With a floured rolling pin, gently roll out the dough to ¼ inch thick. Don’t worry if the dough cracks; you can use leftover dough to fill in the cracks. Cut a 10-by-10-inch square from the dough and carefully place in the prepared pan, folding the overhang up the side of the pan, making a little border around the edges. Prick the dough with a fork in several areas (this prevents it from rising too much) and blind bake for 10-15 minutes, or until the dough is lightly golden brown.
6. Meanwhile, prepare the frangipane filling. In a medium bowl, add the sugar, orange zest, and lemon zest. With your fingers, rub the zests and sugar together until combined to release the zests’ natural oils. The sugar will turn slightly orange. Add the butter, and with an electric hand mixer, cream together until light and fluffy, two to three minutes.
7. Stop the mixer and add the eggs and vanilla. Mix until combined, about one minute. With a rubber spatula, fold in the almond flour until evenly combined. Set aside.
8. Once the crust has blind baked, remove from the oven and spread the marmalade evenly over the bottom. Top the marmalade layer with the frangipane, spreading in an even layer. Bake for 30 minutes.
9. Remove from the oven and sprinkle almonds over the top; return to the oven and bake for another 10 minutes or until the top is golden brown and visibly dry. Cool completely on a wire rack.
10. Before serving, remove the Bakewell from the pan using the parchment overhangs and portion. Dust with powdered sugar.
