MINI BLACKBERRY BAKEWELLS
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases - best served with thick clotted cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
- To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
- Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.
Nutrition Facts : Calories 315 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
BLACKBERRY BAKEWELL TARTS
These scrumptious tarts are a favorite among friends and family. The recipe consists of cupcake-size tarts made out of an anise biscuit base, layered with a homemade blackberry jam on top of which lies an almond sponge, and topped off with an oat and biscuit crumble.
Provided by Maritza.Jimenez
Categories Dessert
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 20
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).
Nutrition Facts : Calories 345.3, Fat 20, SaturatedFat 11.9, Cholesterol 109.9, Sodium 211.7, Carbohydrate 36.4, Fiber 2.4, Sugar 16, Protein 5.8
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
BLACKBERRY BAKEWELL SQUARES
Make these seasonal blackberry bakewells for dessert to round off a picnic. They're easy to transport in a tin and will hold up against the heat of a sunny day
Provided by Tom Kerridge
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes 16
Number Of Ingredients 10
Steps:
- To make the base, melt the butter, then sizzle until it turns a nutty brown if you want some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set.
- Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating, then spoon into a piping bag.
- Heat oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge. Pipe the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the caster sugar and bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool. Can be made the day before and kept, wrapped, at room temperature. Bring to the picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.
Nutrition Facts : Calories 390 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
EASY BAKEWELL TARTS
I know these aren't the real thing but my Grandma made them for us and we loved them.
Provided by CJO
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Prepare cake mix according to package directions, set aside.
- Prepare pie crust according to package directions. Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of muffin tins. Place dough circles in bottom of muffin tins. Top each circle with 1 tablespoon of jam. Pour cake batter over jam so that cups are 3/4 full.
- Bake in preheated oven until cake springs back when touched, 18 to 25 minutes. Let cool 10 minutes in pans before removing to wire rack to cool completely.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 42.1 g, Cholesterol 0.4 mg, Fat 7.5 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 219.5 mg, Sugar 26.4 g
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