BAKEWELL BARS
We baked the flavors of the traditional English dessert Bakewell Tart into a bar using Pillsbury pie crust, raspberry preserves and a sweet dusting of powdered sugar.
Provided by Molly Yeh
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
- Spread raspberry preserves over crust in pan; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
- In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
- Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
- Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
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
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
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.
BUTTERNUT BAKEWELL BARS
Try these bakewell slices made with a healthier twist. We've replaced white flour with light spelt, and butternut squash is used for natural sweetness
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Treat
Time 2h35m
Yield Serves 20
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Halve the butternut lengthways, scrape out and discard the pith and seeds, then put in a roasting tin, cut-side down. Roast in the oven for 1 hr 10 mins until completely soft. When it has 20 mins left, cook the pecans on a baking tray in the oven, then leave to cool. Scrape the flesh out of the butternut and purée in a food processor. Set both aside to cool. The purée and pecans can be prepared up to three days ahead.
- For the pastry, blitz together the flour, butter and a pinch of salt in a food processor until it resembles coarse breadcrumbs. Add the egg and pulse until the pastry comes together. Wrap in cling film and chill for 2 hrs.
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm loose-bottomed baking tin. Roll out the pastry, then lift into the tin. Don't worry if it falls apart a little, patch it up with your fingers and press down into the corners. Chill for 20 mins, then prick the base all over with a fork and bake for 10-12 mins until lightly coloured. Reduce the oven to 180C/160C fan/gas 4.
- Grind the pecans in a food processor, then tip into a large bowl with all the sponge filling ingredients and a pinch of salt. Beat with an electric whisk until well combined. Warm the marmalade, then spread over the pastry. Smooth the cake batter on top and bake for 20-25 mins. Leave to cool.
- Mix the icing sugar with the cinnamon and enough water to make a thick drizzling consistency. Drizzle over the cake and scatter over the pecans. Once the icing is set, cut into 20 bars.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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- Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.
- Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.
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- First, make the shells. Melt 300g of the white chocolate in a bowl set over a pan of gently simmering water. Add a little pink food colouring to give the desired shade then, using a pastry brush, paint a layer of chocolate inside 12 moulds. Chill for 15 minutes, to set. Reserve the remaining melted chocolate.
- Make the biscuit dough. Beat the butter and sugar in the bowl of a stand mixer fitted with the beater, on medium speed for about 5 minutes, until pale and creamy. Add the egg yolk, flour, almonds, baking powder, salt, mahleb (if using), and vanilla and almond extracts. Mix on a low speed until the mixture forms a stiff dough. Wrap the dough in cling film and freeze for 15 minutes, until firm enough to roll. Measure the base of a buche-mould hollow, then use the card to cut a template to the size for each biscuit base.
- While the dough is in the freezer, heat the oven to 190°C/170°C fan/375°F/Gas 5. When the dough is ready, roll out on a lightly floured work surface to a rough rectangle about 6mm thick. Cut the dough into 12 rectangles using the template. Place the biscuits on the lined baking tray and bake for 10–12 minutes, until golden brown around the edges. Remove from the oven and trim as necessary to neaten the edges, making sure each biscuit will fit snugly into each mould later on. Set aside to cool on the tray.
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