Cherry Bakewell Tarts Recipe How To Make Individual Bakewell Tarts Food

BAKEWELL TARTS

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.

CHERRY BAKEWELL TARTS RECIPE - HOW TO MAKE INDIVIDUAL BAKEWELL TARTS

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.

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.

CHERRY BAKEWELL TART

Steps:

• First, make the pastry. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Shape into a disc, wrap and chill for 30 mins. Will keep chilled for two days.
• For the filling, beat the butter and sugar together with an electric whisk until combined. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. Will keep chilled for up to a day. Remove from the fridge an hour before needed.
• Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Chill for another 30 mins or put in the freezer for 20 mins.
• Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, then line with a large circle of baking parchment. Fill with baking beans and bake for 20 mins. Remove the beans and parchment, then bake for 10-15 mins more until the pastry is biscuity brown. Remove from the oven, trim off the excess using a serrated knife, then leave to cool slightly.
• Spread the cherry conserve or jam over the base of the tart, then spoon in the frangipane filling and gently spread to the edges. Push the cherries into the filling slightly, then scatter over the flaked almonds. Bake for 45-50 mins until the cherries have sunken into the tart and the filling is deeply golden and set. Leave to cool completely in the tin, then remove to a serving plate or board and cut into slices. Serve with clotted cream, crème fraîche or a scoop of vanilla ice cream, if you like.

BAKEWELL TARTS

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.

HEALTHIER CHERRY BAKEWELL TART (VEGAN)

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!