Mini Bakewell Tarts Food

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.

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.

MINI BAKEWELL TARTS

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.

TRADITIONAL BAKEWELL TART

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.

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.

BLACKBERRY BAKEWELL TARTS

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).