GRANDMA'S BAKEWELL TART
I recently came across my maternal Grandma's recipe book, printed in 1933. In it, I came across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe and it makes a delicious tart, which I remember her making for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologize for the poor photo but the family started tucking into the tart before I could photograph it. Serve with cream, ice cream, or custard. It will bring a smile to your face.
Provided by DorsetJammer
Categories World Cuisine Recipes European UK and Ireland English
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
- Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
- Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
- Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 48.7 g, Cholesterol 107.9 mg, Fat 28.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 190.9 mg, Sugar 17.6 g
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
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 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
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 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
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