CHERRY BAKEWELL TART RECIPE
These mini Cherry Bakewell Tarts are a fantastic alternative to the regular American Cherry Pie. They are light and delicate and filled with the most delicious cherry jam. The crust will also melt in your mouth!
Provided by Beth Le Manach
Categories Desserts
Time 2h5m
Number Of Ingredients 19
Steps:
- In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
- In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.
- Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.
- Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.
- Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.
- Then place 1 tablespoon of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.
- Bake at 350F for 25 mins or until the tart is golden brown and set. Allow to cool.
- For whipped Cream: Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.
- Dust with powdered sugar and top with a fresh cherry before serving.
Nutrition Facts : Calories 191 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 58 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHERRY BAKEWELL TARTS RECIPE - HOW TO MAKE INDIVIDUAL BAKEWELL TARTS
Master the classic cherry bakewell tarts with this recipe. A traditional teatime favourite with a twist, bake these individual bakewell tarts to top with fresh or glacé cherries.
Categories birthday party picnic baking
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to gas mark 5/190°C (170°C in a fan oven).
- Roll the pastry out and cut out rounds. Use these to line the tartlet tins, then line the pastry cases with parchment paper and baking beans. Bake for 10 mins, remove the beans and the paper.
- Meanwhile, add the butter and the sugar to a bowl and beat until creamy. Add the ground almonds and almond extract, beaten egg and flour, and beat together.
- Add 1tsp jam to each pastry case, top with the almond mixture and bake for 15-20 mins. Remove the tarts from the oven and leave to cool.
- To finish off, mix the icing sugar with 1tbsp warm water, spread the icing over each tart, top with a cherry and leave to set.
Nutrition Facts : Calories 458 calories
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
HEALTHIER CHERRY BAKEWELL TART (VEGAN)
The original of this recipe was posted by Michelle of peachy palate here: http://peachypalate.com/2013/08/04/a-tart-to-be-proud-of/ Ive modified it quite a bit and really love how easy it is to make and how great it tastes. The health aspect is great, too. I hope youll love this as much as we do! If you use gluten-free oats, this recipe is gluten free.
Provided by Lalaloula
Categories Breakfast
Time 40m
Yield 1 8 in tarte
Number Of Ingredients 16
Steps:
- First make your crust by combining oats, oat flour and ground almonds in a bowl.
- In a second bowl mix mashed banana, melted coconut oil and almond extract. Add this to the dry ingredients and mix using your hands until a dough has formed. If dough is too dry, add water by 1/2 tbs ful until dough is pliable.
- Press the crust into a 8 in loose bottom pie tin. Press down, pushing out towards the edge until evenly distributed across the bottom. Push the dough up the sides, scraping a little from the base to fill in the edges if needed.
- Now spread the jam evenly over the crust.
- For the topping combine ground almonds, oat flour, baking powder and pumpkin pie spice/cinnamon. Then add in coconut oil, water, banana and almond extract. Mix with a spoon until a soft, droppable dough has formed. If you need more water, add it by 1/2 tbs ful until you reach the desired consistency.
- Spread the topping over the jam carefully.
- Bake in the preheated oven at 180°C/350° F for 25 minutes or until lightly browned.
- Allow to cool in the pan for 10 minutes, then remove carefully and cool completely on a wire rack.
- Enjoy!
Nutrition Facts : Calories 2644.8, Fat 165.1, SaturatedFat 46.3, Sodium 848.7, Carbohydrate 248.2, Fiber 47.4, Sugar 68.9, Protein 75.3
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
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- 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.
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- 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.
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