MARY BERRY'S BAKEWELL TART
A classic British tart which has a jam base, cake like frangipane filling and almonds and icing on top. Delicious!
Provided by Mary Berry (adapted by Christina Conte)
Categories Desserts
Time 55m
Number Of Ingredients 14
Steps:
- Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
- Roll out the dough on a lightly floured surface, then line a 9"in tart tin. Refrigerate for 30 minutes.
- Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
- Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
- Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
- Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
- Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon (any kitchen cutlery would probably work), drizzle the icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.
- Cut into slices and enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 61 grams carbohydrates, Fat 22 grams fat, Protein 10 grams protein, ServingSize 1 slice
BAKEWELL TARTS
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
Steps:
- 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 TART
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
Steps:
- 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 TART
This is a fabulous tart that deserves more recognition. It is positively divine with a steaming cup of tea (or coffee for that matter!). Slightly adapted from a recipe by Jamie Oliver.
Provided by evelynathens
Categories Tarts
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make the pastry:.
- Score down the length of the vanilla bean, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar).
- Cream together the butter, powdered sugar, and salt and then rub in the flour, vanilla seeds, lemon zest, and egg yolks - you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape - don't work the pastry too much, otherwise it will become too elastic and chewy, not flaky and short as you want it to be.
- Wrap the dough in plastic wrap and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up, and line an 11-inch tart mold with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mold in the freezer for an hour.
- Preheat the oven to 350°F (175°C), then take the pastry out of the freezer and bake for around 15 minutes or until lightly golden. Remove from the oven, place to one side, and turn the heat down to 325°F (160°C).
- Make the frangipane:.
- Blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl.
- Now blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and smooth. Place in the fridge to firm up slightly.
- Smear the jam over the bottom of the pastry shell, pour the chilled frangipane mixture on top, and sprinkle with some sliced blanched almonds. Bake the tart for about 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
- Allow to cool for about 30 minutes and serve with crème fraîche or custard.
Nutrition Facts : Calories 887.3, Fat 64.4, SaturatedFat 26.6, Cholesterol 210.9, Sodium 133.2, Carbohydrate 67, Fiber 5.6, Sugar 32, Protein 16.5
BAKEWELL TART WITH RICE FLOUR
Bakewell tart that doesn't use wheat flour. Use recipe for either a large tart or small individual tarts.
Provided by rachelcreative
Categories Dessert
Time 40m
Yield 16 small tarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- From this recipe I made one 9" tart and 6 small individual tarts in a mince pie tin. You could use a larger tart dish or make around 16 individual small tarts.
- For sweet rice flour pastry use recipe http://www.food.com/recipe/rice-flour-pastry-16478/ (I add a couple of pinches of xanthan gum to this linked recipe so the pastry holds together better).
- Line pan/dish with pastry by pressing in the pastry dough. You can press it fairly thin and it will hold together with the xanthan gum added. If you get holes or the pastry is so thin you can see the tin through it you can just press in a little more dough and it will blend together. Bake blind for 5 minutes at gas mark 5.
- Now make the sponge mix for the topping. Cream together the butter and sugar. Add egg, rice flour and the baking powder then beat. Add almond essence (or amaretto).
- Line the pastry with strawberry jam (apricot jam also works well for a frangipane test) and pour the sponge mix over it into the pastry.
- Bake at gas 7 until sponge is golden brown. (Approximate timings I think around 20-30 minutes for a single tart and 15-20 minutes for small individual tarts).
- The sponge will froth up as it cooks but this will settle once it's out of the oven.
Nutrition Facts : Calories 41.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 19.2, Sodium 52.5, Carbohydrate 2.7, Sugar 1.6, Protein 0.5
MINI BAKEWELL TARTS
Easy to make and incredibly satisfying to eat, these little moreish tarts will be regulars on your table
Provided by snugglewuffin
Time 55m
Yield Makes Tartlets
Number Of Ingredients 14
Steps:
- To make the pastry, crumb the flour, butter and sugar with your hands until the mixture resembles breadcrumbs OR throw the ingredients into a food processor until the same result is achieved.
- Add the eggs and mix until the dough comes together but be careful not to over work the pastry or it will become tough. Flatten into a disc, and make about 2-3 dozen mini pies in a muffin tin. Heat the oven to 180C/fan 160C/gas 4.
- Put a teaspoon of rassberry jam into the bottom of each tart. Beat the eggs. Cream together the butter and sugar. Then gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest*.
- Carefully spoon the mixture over the jam. Bake for 20 mins and sprinkle with flaked almonds* and bake for a further 10 - 15 mins or until golden brown and set. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard. * - optional
- They keep well in an airtight container for almost a week but that shouldn't be an issue.
BLACKBERRY BAKEWELL TARTS
These scrumptious tarts are a favorite among friends and family. The recipe consists of cupcake-size tarts made out of an anise biscuit base, layered with a homemade blackberry jam on top of which lies an almond sponge, and topped off with an oat and biscuit crumble.
Provided by Maritza.Jimenez
Categories Dessert
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 20
Steps:
- For the crust: makes 24 biscuits.
- whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
- with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
- mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
- divide the dough into two flat disks and refrigerate until firm.
- preheat the oven to 400 degrees F.
- roll out one half of the dough until it is the thickness of a button.
- with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
- bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
- repeat with the other half of the dough.
- grind the cooled biscuits until they resemble bread crumbs.
- add 3/4 cup oats to the ground biscuits.
- add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
- add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
- preheat the oven to 400 degrees F.
- fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
- bake for 5-6 minutes until lightly browned; then cool them in their tins.
- For the Jam:.
- bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
- as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
- when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
- For the frangipane (almond cream):.
- cream the softened butter and powdered sugar until pale and fluffy.
- add 4 eggs 1 at a time and blend thoroughly.
- add 1/2 tsp almond extract.
- add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
- Tart assembly:.
- fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
- top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
- bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
- let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).
Nutrition Facts : Calories 345.3, Fat 20, SaturatedFat 11.9, Cholesterol 109.9, Sodium 211.7, Carbohydrate 36.4, Fiber 2.4, Sugar 16, Protein 5.8
LIGHTER BAKEWELL TART
Angela Nilsen slashes the fat and sugar content of this teatime classic with fresh raspberries and an iced topping
Provided by Angela Nilsen
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don't stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
- Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
- Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined - don't overmix.
- Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
- Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 280 calories, Fat 16.2 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 27.2 grams carbohydrates, Sugar 12.8 grams sugar, Fiber 1.1 grams fiber, Protein 5.9 grams protein, Sodium 0.4 milligram of sodium
TRADITIONAL BAKEWELL TART
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
Steps:
- 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 TARTS
Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
- Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
- Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.
Nutrition Facts : Calories 534 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BAKEWELL TARTS
Steps:
- 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
BAKEWELL TARTS
Interesting ingredients for an interesting recipe from Carolyn at AllRecipes. Try other cake flavors, as well as different kinds of jam flavors. This recipe calls for dough for a double crust pie. You can either use your own pie crust recipe, or from a mix, for those who may be intimidated by a pie crust. Feel free to use other kinds of jams and cake mixes.
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Prepare cake mix: to the cake mix, add the water, oil and eggs and mix for 30 seconds at low speed to combine the ingredients. Then mix at medium speed for 2 minutes.
- Set aside.
- Prepare pie crust: Combine both packets of pie crust mix with 1/3 Cup cold water until pastry forms a ball. Flatten, then roll out on lightly floured surface.
- Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of 24 muffin tins.
- Place dough circles in bottom of muffin tins.
- Top each circle with 1 tablespoons of jam.
- Pour cake batter over jam so that cups are 3/4 full.
- Bake in preheated oven till cake springs back when touched, 18 to 25 minute.
- Let cool 10 minute in pans before removing to wire rack to cool completely.
Nutrition Facts : Calories 298.8, Fat 10.3, SaturatedFat 2, Cholesterol 26.9, Sodium 261.1, Carbohydrate 49, Fiber 0.6, Sugar 27.2, Protein 2.8
TRADITIONAL BAKEWELL TART
Steps:
- Gather the ingredients. Preheat the oven 325 F / 170 C / Gas 3.
- Sift the flour into a bowl.
- Add the butter and salt and rub into the flour with your fingertips until the mixture resembles sand (working as quickly as you can so the dough does not get warm).
- Add the water to the mixture, a little at a time, and, using a cold knife, stir until the dough binds together. You should have a soft, but not sticky, dough that has formed. Wrap the dough in plastic wrap, and chill for a minimum of 15 to 30 minutes.
- Gather the ingredients.
- Roll out the pastry on a lightly floured board to 1/4 inch thick.
- Grease and then line an 8-inch deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
- Line the tart case with parchment paper and fill with baking beans . Cook for 15 minutes or until the pastry is a pale golden color.
- Remove the baking beans, lightly brush the inside of the pastry case with a little egg white , and cook for a further 5 minutes.
- Spread the raspberry jam onto the base of the pastry case. Leave to cool.
- Cream the butter and sugar together until pale in color using an electric hand whisk.
- Add the beaten eggs and egg yolk a little at a time.
- Gently fold in the ground almonds and lemon zest.
- Pour the mixture into the pastry case and gently level the surface to ensure the whole case is filled. Place the tart tin on a baking sheet,
- Bake for 20 minutes, then sprinkle the flaked almonds onto the top of the tart.
- Bake for a further 20 minutes, or until golden and set.
- Leave to cool and serve with custard sauce or cream.
Nutrition Facts : Calories 620 kcal, Carbohydrate 44 g, Cholesterol 150 mg, Fiber 5 g, Protein 13 g, SaturatedFat 18 g, Sodium 270 mg, Sugar 10 g, Fat 45 g, ServingSize Serves 6, UnsaturatedFat 0 g
BAKEWELL TART RECIPE
A very simple shortcrust pastry. Filled with jam and an Almond Frangipane. Decorated with a water icing and Toasted Flaked Almonds.
Provided by Lynn Hill
Categories Dessert
Time 3h40m
Number Of Ingredients 18
Steps:
- Method
- Grease a 20cm 8 inch fluted loose bottomed tart tin
Nutrition Facts : Calories 568 kcal, Carbohydrate 63 g, Protein 9 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 230 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving
EASY BAKEWELL TART
For those that only like a little icing, Mary's drizzled version of the classic Bakewell tart will be a hit at tea time.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 12
Steps:
- To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
- Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
- For the filing, spread the base of the flan generously with raspberry jam.
- 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 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
- Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
- Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.
FEATHER-TOPPED BAKEWELL TART
This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 12
Number Of Ingredients 14
Steps:
- 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. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
- 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. Add the egg and 2 tablespoons cold water, mixing to form soft dough.
- Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- 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. Set aside to cool a little before adding the filling.
- 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 180C/160C Fan/Gas 4 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 colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle.
- 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. Leave to set, then serve in slices.
BAKEWELL TARTS
This is from "The great Canadian cookbook" -a celebration of great Canadian cooking- I am not sure if it is authentic or anything like that. I just know it sounds like it would be yummy. I have not tried these yet. It does not come with a pastry recipe, nor does it give an amount for Jam. I am guessing here.
Provided by Tricia Foley
Categories Tarts
Time 35m
Yield 36 tarts, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Lightly butter about 36 tart tins 3" in diameter, and line with pastry. Spread jam in bottom of each tart shell, about 1/4" in depth.
- Cream butter and sugar. Add eggs and vanilla. Beat.
- Mix dry ingredients together and add to the creamed mixture alternately with the milk (or water).
- Spoon a heaping teaspoon of batter on top of jam in tart shell.
- Bake for 10-15 minutes or until lightly browned and pastry is cooked.
Nutrition Facts : Calories 169.8, Fat 9, SaturatedFat 4.3, Cholesterol 25.8, Sodium 135.3, Carbohydrate 20.7, Fiber 0.4, Sugar 9.9, Protein 1.7
More about "bakewell tarts food"
THE BEST BAKEWELL TARTS - DOWNTON ABBEY COOKS | GILDED …
From downtonabbeycooks.com
Cuisine Edwardian, EnglishTotal Time 1 hr 30 minsCategory Afternoon Tea, DessertCalories 275 per serving
- Combine the flour, salt, sugar. Work in butter until the mixture resembles breadcrumbs (if you must you may use a food processor)
- Cream the butter with the sugar and lemon zest. Add the beaten eggs, then the flour, ground almonds, almond essence, and mix well.
MARY'S BAKEWELL TART RECIPE | GREAT BRITISH ... - PBS FOOD
From pbs.org
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.
TWO-BITE MINI BAKEWELL TARTS - CRUMB: A FOOD BLOG
From crumbblog.com
4.5/5 (2)Category DessertServings 24Total Time 1 hr 35 mins
- In the bowl of a food processor, combine the flour, icing sugar and salt and pulse to mix. Add the cold butter, and pulse five or six times, until mixture resembles coarse meal.
- Once the tarts are cooled, whisk together icing sugar, water and almond extract in a small bowl until you have a smooth, thick glaze. Spread a layer of icing onto the cooled tarts, then finish each one with a piece of cherry.
BAKEWELL TART - WITH WARM RASPBERRY JAM - PROPERFOODIE
From properfoodie.com
5/5 (3)Total Time 1 hrCategory Dessert, Party Food, PuddingCalories 514 per serving
- Pre heat the oven to 200 degrees C. Before you begin make sure the butter for the pastry has been in the fridge is super cold and that the butter for the frangipane is soft and at room temperature.
- Set up the food processor and add to the mixing compartment: 125g flour, 50g ground almonds, 100g cold, cubed butter, 75g icing sugar and a pinch of salt. Pulse for a few seconds until the mixture resembles fine breadcrumbs. (don’t pulse for two long as the pastry will form best when the ingredients stay as cold as possible).
- For the frangipane the butter needs to be at room temperature. Place 230g soft butter and 230g caster sugar into the processor and blend for at least 5 minutes or until pale and creamy.
- Prepare your tin by coating the surface with butter and sprinkling over icing sugar - Tap off any excess. Ensure the oven is on and up to temp at 200 degrees C.
BAKEWELL TART - TRADITIONAL ENGLISH DESSERT RECIPE | 196 ...
From 196flavors.com
5/5 (1)Category DessertCuisine English, VegetarianTotal Time 1 hr 45 mins
- In the bowl of a stand mixer, beat the soft butter and the icing sugar until the mixture is white and creamy.
- Dust a work surface with flour, then roll the dough to a thickness of about ¼ inch (5 mm) and line the bottom of a 10-inch (25 cm) diameter tart pan, leaving a little dough over the edges.
- In the bowl of a stand mixer, beat the softened butter and caster sugar until the mixture whitens and becomes a little firm.
BAKEWELL TARTS ⋆ SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
Servings 20Estimated Reading Time 5 minsCategory RecipesTotal Time 32 mins
- In a food processor (or a large bowl with an electric mixer), combine the 1/2 cup butter, 1 cup flour and pinch of salt until they form fine crumbs. Add the water slowly, continuing to mix until large clumps begin to form.
EASY BAKEWELL TART RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- For the pastry, place the flour, butter, sugar and egg into a food processor and pulse to combine. If necessary, add a little milk to help bring the mixture together.
- Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm/10in tart tin. Carefully lift into the tin, then place into the fridge to chill for an hour.
- Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 15-20 minutes.
- Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further five minutes, until golden-brown. Remove from the oven and turn the oven temperature down to 180C/350F/Gas 4.
- Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition - don't worry if the mixture begins to split, just add a little of the flour.
- Spread some of the jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.
BAKEWELL TART | CBC LIFE
From cbc.ca
- Place flour and butter in the bowl of a food processor fitted with a blade. Pulse until the butter resembles fine crumbs.
BAKEWELL TART - FOOD NETWORK
From foodnetwork.co.uk
Cuisine BritishServings 10
BAKEWELL TART - FOOD NETWORK
From foodnetwork.co.uk
Cuisine BritishServings 8
BAKEWELL TART RECIPE | DESSERT RECIPES | TESCO REAL FOOD
From realfood.tesco.com
5/5 Category DessertCuisine BritishTotal Time 1 hr 50 mins
THE HISTORY OF THE BAKEWELL TART – DO YOU KNOW YOUR TART ...
From serenitykitchen.com
Estimated Reading Time 6 mins
BAKEWELL TARTS | BAKING RECIPES | GOODTOKNOW
From goodto.com
3/5 Category DessertCuisine Baking,BritishTotal Time 1 hr 35 mins
HOW TO MAKE THE PERFECT BAKEWELL TART | BAKING | THE GUARDIAN
From theguardian.com
Author Felicity CloakeEstimated Reading Time 6 mins
BAKEWELL TARTS - CASSIDY RAE
From cassidyraeblog.com
Estimated Reading Time 3 mins
THE HAIRY BIKERS' BAKEWELL TART RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Cakes And BakingServings 1
COOK THIS: BAKEWELL TART FROM THE BRITISH BAKING BOOK ...
From nationalpost.com
Author Laura BrehautEstimated Reading Time 6 mins
BAKEWELL TART - WIKIPEDIA
From en.wikipedia.org
Region or state Derbyshire DalesPlace of origin EnglandCourse DessertServing temperature Warm (freshly baked) or cold
REINDEER BAKEWELL TARTS | CHRISTMAS WITH KIM-JOY COOKBOOK
From coolfooddude.com
Estimated Reading Time 3 mins
MINI BAKEWELL TARTS - TESCO REAL FOOD
From realfood.tesco.com
5/5 (87)Total Time 1 hr 5 minsCategory DessertCalories 305 per serving
HOME | BAKEWELL TART SHOP & COFFEE HOUSE
From bakewelltarts.co.uk
RECIPE: THE GINGER ROOM'S BAKEWELL TART
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MR KIPLING - BAKEWELL TART PER 100G CALORIES, CARBS ...
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BAKEWELL TART RECIPES - BBC FOOD
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