Raspberry Bakewell Slice Food
BAKEWELL TRAYBAKE
This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser.
Provided by Jackie Kearney
Categories Cakes and baking
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes.
- Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown.
- Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.
- For the filling, beat the butter and sugar together in a bowl until pale and fluffy.
- Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.
- Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.
- Spread the filling mixture over the jam and sprinkle over the flaked almonds.
- Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving.
- To serve, cut the tart into 5cm/2in squares.
RASPBERRY BAKEWELL SLICE
Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
- Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
- For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
- To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.
Nutrition Facts : Calories 595 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.76 milligram of sodium
BAKEWELL SLICE
A delectable version of the Bakewell tart baked on a baking sheet that is a favorite with everyone I know.
Provided by cookingismylife
Categories World Cuisine Recipes European UK and Ireland English
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
- Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
- Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
- Spread raspberry jam evenly over the cooled pastry.
- Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
- Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 46.8 g, Cholesterol 92.5 mg, Fat 35.7 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 185.5 mg, Sugar 27.4 g
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- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm traybake tin with baking paper.
- For the base, put the flour, brown sugar, ground almonds and soft butter in a food processor, with a good pinch of salt. Whiz to a crumb-like texture (you can also rub this together by hand). Weigh out 100g of this mixture into a small bowl and mix in the flaked almonds, for the topping. Tip the rest into the traybake tin and press down firmly using the back of a dessert spoon. Bake for 12-15 minutes until pale golden and firm to the touch. Set aside and cool fully.
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BAKEWELL SLICE RECIPE - GOOD FOOD
From goodfood.com.au
- Sift the flour and icing sugar into a bowl, then add the butter. Using your fingertips, lightly rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and iced water and mix using a flat-bladed knife until the mixture comes together in beads. Gather into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 180C. Lightly grease a 20cm × 30 cm baking tin and line with baking paper, leaving the paper hanging over the two long sides.
- Roll the dough out between two sheets of baking paper to the size of the baking tin. Remove the top sheet of baking paper and carefully invert the dough into the tin, easing it in and pressing it into the edges.
BAKEWELL SLICE RECIPE - GOOD FOOD
From goodfood.com.au
- Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 20 × 30 cm (8 × 12 inch) baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.
- Sift the flour and sugar into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and water and mix with a flat-bladed knife until the mixture comes together in beads. Gather into a ball, cover with plastic wrap and refrigerate for 30 minutes. Roll out between two sheets of baking paper, remove the paper and place in the prepared tin, pressing well into the edges. Bake for 10 minutes. Set aside to cool.
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- Combine the flour, icing sugar, (plus cornstarch and xanthan gum if making GF pastry) in a large bowl. If using maple syrup instead of icing sugar, don't add it just yet. Add the softened coconut oil and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs and there are no lumps of coconut oil left.
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