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Rescuing raw pastry in bakewell slices

Savannah02K
Posts: 307 Forumite
I made some cherry bakewell slices today (from a Tesco recipe) and realised I didn't blind bake the pastry part for long enough (although it was longer than the recipe said), also didn't check it before putting on the jam and sponge mixture. Let it cool when the sponge was cooked and drizzled it with water icing. The outer edges of the bake were ok but most of the rest of it has pretty much raw pastry at the bottom. At the moment I've just thrown the lot of it in the freezer as I as so disheartened at the result (not a regular pastry cook - for obvious reasons LOL!) Can one of you more experienced pastry cooks tell me, what's the best way to 'post' cook raw pastry in something like this? I'm assuming use a really hot baking tray and put back in the oven and perhaps tin foil the sponge topping to avoid that getting burnt? I'm guessing the water icing will melt but I can use a tray with an edge round so that won't run off into the oven, and I'm planning on serving it as a 'pudding' with ice cream or cream as again, I guess the sponge might go dry on a second cook. Any ideas on gas mark and also length of time to get the pastry to cook properly? Or other ideas on how to rescue something from the Mary Berry non approved pastry bake?!
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