Bakewell Pie Tarts Food

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Stephanie Johnston's Bakewell Tart image

A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam - one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you're using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, "The crust, the jam and the almond cake." Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph's tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

Unbaked tart crust in a 9-inch fluted pan (see recipe here)
1 1/4 cups (125 grams) almond flour
1/2 cup (68 grams) all-purpose flour
1 teaspoon baking powder
Pinch of fine sea salt
1 stick (113 grams) unsalted butter, very soft
1/2 cup (100 grams) sugar
2 large eggs, at room temperature, lightly beaten
1/2 teaspoon almond extract
1 jar (340 to 370 grams) raspberry jam, to make 1 slightly rounded cup
1/3 cup sliced almonds (optional)
1/2 cup (60 grams) confectioners' sugar
1/2 to 1 tablespoon water


  • Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
  • To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle - it's O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
  • Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn't spread easily, but imperfections work out in the end.) If you'd like, sprinkle with sliced almonds.
  • Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you'd like, and serving.
  • To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn't run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 116 milligrams, Sugar 42 grams, TransFat 0 grams


Bakewell Tarts image

This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes ten 4-inch tarts

Number Of Ingredients 17

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled
2/3 cup granulated sugar
2 large egg yolks
Pinch of salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for surface
2/3 cup blanched whole almonds, toasted
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon salt
1/2 teaspoon almond extract
2/3 cup sour cherry jam
1 cup confectioners' sugar
2 1/2 tablespoons fresh lemon juice


  • Make the tart shells: In bowl of food processor, combine butter and granulated sugar and process until smooth. Add egg yolks, salt, and vanilla and process until combined, about 30 seconds. Add 1 cup flour and process until smooth. Add remaining 1 cup flour; process to combine. Turn dough out onto plastic wrap and form into a flat square; wrap tightly and refrigerate until chilled, about 1 hour. Wipe clean food processor bowl.
  • Make the filling: In bowl of food processor, add almonds and granulated sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
  • On a lightly floured work surface, roll out chilled dough to a 1/4-inch-thickness. Using a 4 1/2-inch round cutter, cut out 10 circles, re-rolling dough as necessary. Fit each circle into a 4-inch round fluted tart pan with removable bottom, and refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees. Fill each tart shell with 1 tablespoon jam, then top with about 2 tablespoons frangipane; place on parchment paper-lined rimmed baking sheet. (You will have about 1/4 cup frangipane leftover.) Bake until golden, 30 to 35 minutes. Transfer to a wire rack to cool completely. Remove tarts from pans.
  • Make the glaze: Sift confectioners' sugar into a bowl. Stir in lemon juice to combine. Transfer to a pastry bag fitted with a small round tip. Pipe glaze onto tarts as desired.


Bakewell Tarts image

Tasty little almond tart that goes very well with coffee!

Provided by icesx

Categories     Desserts     Pies     Tarts

Time 55m

Yield 12

Number Of Ingredients 10

12 (3 inch) unbaked tart shells
¼ cup raspberry jam
¼ cup butter, softened
¼ cup white sugar
¼ cup all-purpose flour
1 large egg
1 teaspoon baking powder
1 teaspoon almond extract
5 tablespoons confectioners' sugar
1 tablespoon boiling water


  • Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
  • Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
  • Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
  • Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
  • Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 32.7 g, Cholesterol 25.9 mg, Fat 10.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.1 g, Sodium 166.1 mg, Sugar 15.5 g


Traditional Bakewell Tart image

A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.

Provided by Trishie

Categories     Desserts     Pies     Tarts

Time 1h10m

Yield 8

Number Of Ingredients 10

7 tablespoons all-purpose flour
3 tablespoons ground almonds
¼ teaspoon baking powder
¼ pound pie crust pastry
2 tablespoons strawberry jam
¼ cup butter
¼ cup superfine sugar
1 egg
¼ teaspoon lemon zest
1 teaspoon confectioners' sugar


  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
  • Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
  • Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
  • Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 21.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 133.5 mg, Sugar 9.8 g


Bakewell tart image

Who doesn't love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Number Of Ingredients 14

250g plain flour , plus extra for rolling out
¼ tsp fine sea salt
2 tbsp icing sugar
140g cold butter , cubed
2 egg yolks , beaten
cream or custard , to serve (optional)
100g salted butter , softened
100g caster sugar
50g ground almonds
1 tsp almond extract
2 medium eggs , beaten
3 tbsp raspberry jam
50g flaked almonds
80g icing sugar


  • Heat the oven to 200C/180C fan/gas 6. To make the pastry, put the flour in a food processor along with the salt and icing sugar. Blitz to combine. Add the butter and pulse in short bursts until it's the texture of fine breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to combine. Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins.
  • Roll the pastry out on a lightly floured surface to around 25cm, and to the thickness of a £1 coin. Line a 20cm fluted tart tin with the pastry, leaving the pastry to overhang. Add a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down (use dried rice or lentils if you don't have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated knife.
  • For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. Leave to cool in the tin (or eat warm at this stage and leave out step 4).
  • Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice and serve with cream or custard, if you like.

Nutrition Facts : Calories 572 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium


Bakewell Pie Tarts image

With my busy family of five, I'm always burning things in the oven because I get pulled into other things. But the air fryer, with its time-controlled powers, has been a godsend. Now when the inevitable family emergency pops up, I don't have to worry about setting off the smoke alarm! My British heritage means I grew up on tea and Bakewell tarts. This easy rendition uses similar components of the iconic tart, but it's easier for busy families to make. You can use any type of jam you want! -Kristin Bowers, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 sheets refrigerated pie crust
2 tablespoons lemon curd
2 tablespoons red tart cherry fruit spread
4 ounces almond paste
Cooking spray
3/4 cup confectioners' sugar
1 tablespoon 2% milk
1/8 teaspoon vanilla extract
1 tablespoon sliced almonds, toasted


  • Preheat air fryer to 350°. On a work surface, unroll crusts. Roll to 1/4-in. thickness. Cut each crust into four 4-in. squares. Top 4 squares with 1-1/2 teaspoons lemon curd and 1-1/2 teaspoons fruit spread; swirl slightly. Roll almond paste into a 4-in. square. Cut into four 2-in. squares. Place each piece of almond paste on top of curd mixture. Brush edges of crust with water; top with remaining crust squares. Press edges with a fork to seal. Prick tops with a fork., In batches, arrange tarts in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-10 minutes. Cool completely., For icing, in a small bowl, combine confectioners' sugar, milk and vanilla; whisk until smooth. Spoon over cooled pastries; sprinkle with almonds. Let stand until set.

Nutrition Facts : Calories 597 calories, Fat 28g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 273mg sodium, Carbohydrate 82g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.

More about "bakewell pie tarts food"

marys-bakewell-tart-recipe-great-british-baking-show-pbs-food image

Estimated Reading Time 3 mins
  • For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
  • For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
  • Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
  • Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.
  • For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.
  • Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.
  • Reduce the oven temperature to 355F and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.
  • For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food coloring gel to make a raspberry colored icing.
  • When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect.

british-almond-jam-tart-bakewell-tart-king-arthur-baking image
Web Instructions. To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl. Cut the butter into 1/2” cubes and scatter …
4.9/5 (47)
Calories 360 per serving
Total Time 2 hrs 10 mins
  • Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.
  • Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.
  • On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.

traditional-british-bakewell-tart-recipe-the-spruce-eats image
Web Jun 22, 2021 Make the Filling and Prepare the Tart. Gather the ingredients. The Spruce. Roll out the pastry on a lightly floured board to 1/4 inch thick. The Spruce. Grease and then line an 8-inch deep tart tin with …

mary-berrys-easy-bakewell-tart-recipe-bbc-food image
Web Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds. Bake for about 35 ...

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Web Method. First of all, make and chill the pastry, then line a 28cm loose-bottomed tart tin with it. Place in the freezer for 1 hour. Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and …

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Web Jun 14, 2018 Reduce oven temperature to 375 °F and set crust aside to cool. To make the frangipane, cream together the butter and sugar using a mixer on medium speed until light and fluffy, about 1 minute. Add the …

Web Place the pastry case into the freezer to chill for 20 minutes. Meanwhile, preheat the oven to 180°C (350°F) fan. 3. Once chilled, remove from the freezer and place a sheet of baking …

Web Inspired by the classic bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting Cherry & almond …

Web Bakewell tart recipes. For a truly tasty English sweet treat, look no further than a Bakewell tart. Buttery pastry with raspberry jam and a sweet almond filling, it's best served slightly …

Web Jan 13, 2023 Add almond flour and salt and beat just until combined. Step 2 Spread jam in an even layer over crust. Add filling and gently spread into an even layer. Top with …

Web Place on the pre-heated baking sheet and blind-bake (see our how-to video below) for 15 minutes, then remove the beans/rice and paper. Cook for a further 5 minutes until pale …

Web Jun 29, 2022 Preheat the oven. Preheat the oven to 375°F. Prick pastry and add pie weights. Remove the tart pan from the refrigerator and prick the bottom of the pastry …

Web Mar 15, 2023 Preheat the oven to 400 degrees. Line the tin with parchment and baking beans, and blind bake the crust for the first 15 minutes. Remove the parchment and …

Web Method. Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a …

Web Mar 22, 2021 Ingredients Sablée Pastry. 1 ¾ cups (195 g) pastry flour; 7 tbsp (100 g) cold butter, cubed; ½ cup (56 g) icing sugar; ¼ cup (25 g) almond flour; ½ tsp (2 g) salt

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