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.
- 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
- 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
- crème fraîche
- blood oranges, or regular oranges if not in season, segmented
- 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
- 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
- Spread the yuja-cha over the base of the pastry case, then spread the almond filling evenly on top. Sprinkle over the 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
The yuzu taste here makes for the perfect balanced bittersweet pairing for the buttery and nutty frangipane filling. If you don’t have a dough blade, you can place the dry elements 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. Knead lightly to bring together into a ball 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 company 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. 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 Spread the yuja-cha over the base of the pastry case, then spread the almond filling evenly on top.
Sprinkle over the 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
