Easy Bakewell Tart Food

EASY BAKEWELL TART

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.

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.

EASY BAKEWELL TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Prepare cake mix according to package directions, set aside.
• Prepare pie crust according to package directions. Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of muffin tins. Place dough circles in bottom of muffin tins. Top each circle with 1 tablespoon of jam. Pour cake batter over jam so that cups are 3/4 full.
• Bake in preheated oven until cake springs back when touched, 18 to 25 minutes. Let cool 10 minutes in pans before removing to wire rack to cool completely.

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.

BAKEWELL TART

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.