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
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.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 32.7 g, Cholesterol 25.9 mg, Fat 10.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.1 g, Sodium 166.1 mg, Sugar 15.5 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.
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
BAKEWELL TART
Provided by Cathal Armstrong
Categories Mixer Egg Dessert Bake St. Patrick's Day Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make the puff pastry:
- In a large bowl, sift together the flour and salt. Using a knife, stir in about 1 cup of water. Continue stirring until the dough just starts to come together but is still stringy and clumped together. Stir in more water as needed (you will probably use about 1 3/4 cups total), until the dough is smooth and gathers itself into a ball-like shape.
- Turn the dough out onto a lightly floured surface, and using a rolling pin, roll it into a long, 1/2-inch-thick rectangle. Arrange all of the butter in the center of the dough, 2 sticks on top of 2 sticks, so that the butter divides the rectangle of dough in half. Fold one long end of the dough over the butter, and then fold the other long end on top, like folding a business letter. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Return the dough to the lightly floured surface and roll into a long, 1/2-inch-thick rectangle. Fold one long end of the dough toward the center, then fold the other long end on top. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Repeat this step 1 more time so that the dough has been rolled, folded, and refrigerated a total of 3 times. DO AHEAD: The puff pastry can be prepared in advance and refrigerated, wrapped in a double layer of plastic wrap, up to 3 days. It can also be frozen for up to 3 months.
- Position a rack in the middle of the oven and preheat to 325°F. Butter an 8-inch deep-dish pie plate.
- On a lightly floured surface, roll the puff pastry into a 1/4-inch-thick circle about 12 inches in diameter. Fit the dough into the prepared pie plate, remove any excess dough, and reserve the excess for another use. If desired, use a fork to crimp the edge of the tart. Using a fork, prick the bottom and sides of the tart shell all over, then chill 15 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans, then bake until the pastry is set and pale golden along the edge, about 15 minutes. Remove the weights or beans and the parchment paper, then gently brush the bottom and sides of the tart shell with the egg white and cook for an additional 5 minutes. Remove the tart from the oven and spread the jam evenly across the bottom. Set aside to cool.
- Make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until light and fluffy and pale in color, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the bowl as necessary, about 2 minutes total. Using a spatula, gently fold in the flour. Pour the batter onto the jam in the cooled tart shell and smooth the top. Bake until the tart is golden and set, 40 to 45 minutes. Transfer tart to rack to cool and serve warm or at room temperature.
MINI BAKEWELL TARTS
Easy to make and incredibly satisfying to eat, these little moreish tarts will be regulars on your table
Provided by snugglewuffin
Time 55m
Yield Makes Tartlets
Number Of Ingredients 14
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.
BAKEWELL TART
Who doesn't love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 572 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
BAKEWELL TARTS
Interesting ingredients for an interesting recipe from Carolyn at AllRecipes. Try other cake flavors, as well as different kinds of jam flavors. This recipe calls for dough for a double crust pie. You can either use your own pie crust recipe, or from a mix, for those who may be intimidated by a pie crust. Feel free to use other kinds of jams and cake mixes.
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 298.8, Fat 10.3, SaturatedFat 2, Cholesterol 26.9, Sodium 261.1, Carbohydrate 49, Fiber 0.6, Sugar 27.2, Protein 2.8
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MARY'S BAKEWELL TART RECIPE | GREAT BRITISH BAKING SHOW
From pbs.org
Estimated Reading Time 3 mins
- For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
- For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
- Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
- Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.
- For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.
- Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.
- Reduce the oven temperature to 355F and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.
- For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food coloring gel to make a raspberry colored icing.
- When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect.
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