CHERRY BAKEWELL TARTS RECIPE - HOW TO MAKE INDIVIDUAL BAKEWELL TARTS
Master the classic cherry bakewell tarts with this recipe. A traditional teatime favourite with a twist, bake these individual bakewell tarts to top with fresh or glacé cherries.
Categories birthday party picnic baking
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to gas mark 5/190°C (170°C in a fan oven).
- Roll the pastry out and cut out rounds. Use these to line the tartlet tins, then line the pastry cases with parchment paper and baking beans. Bake for 10 mins, remove the beans and the paper.
- Meanwhile, add the butter and the sugar to a bowl and beat until creamy. Add the ground almonds and almond extract, beaten egg and flour, and beat together.
- Add 1tsp jam to each pastry case, top with the almond mixture and bake for 15-20 mins. Remove the tarts from the oven and leave to cool.
- To finish off, mix the icing sugar with 1tbsp warm water, spread the icing over each tart, top with a cherry and leave to set.
Nutrition Facts : Calories 458 calories
CHERRY BAKEWELL TART RECIPE
These mini Cherry Bakewell Tarts are a fantastic alternative to the regular American Cherry Pie. They are light and delicate and filled with the most delicious cherry jam. The crust will also melt in your mouth!
Provided by Beth Le Manach
Categories Desserts
Time 2h5m
Number Of Ingredients 19
Steps:
- In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
- In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.
- Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.
- Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.
- Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.
- Then place 1 tablespoon of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.
- Bake at 350F for 25 mins or until the tart is golden brown and set. Allow to cool.
- For whipped Cream: Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.
- Dust with powdered sugar and top with a fresh cherry before serving.
Nutrition Facts : Calories 191 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 58 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHERRY BAKEWELL
It's easy to make an authentic Cherry Bakewell with this foolproof recipe from James Morton. Sweet cherry combines with rich almond in this unforgettably lovely tart.
Provided by James Morton
Categories Afternoon Tea, Dessert
Number Of Ingredients 1
Steps:
- 1. First, make a quantity of basic shortcrust pastry Weigh the flour into a large bowl. Cut the butter into manageable chunks and add to the flour. Scoop up some butter and flour in both hands, then rub them into each other. Continue to rub until your mixture looks like breadcrumbs. Weigh out the water and add around three-quarters to the bowl. Swirl a knife around to incorporate it before using your hands to see if it comes together. Add more water, a little at a time (use the whole lot if needed) and work it in until you've mopped up any free crumbs from the side of the bowl. This might take a little 'almost kneading', but that's fine. Smoosh your dough flat, wrap it tightly in cling film and chill for as long as you can spare - anything from 15 minutes to 3 days is fine. 2. Whilst the pastry is resting in the fridge, preheat the oven to 180°C/160°C fan/Gas 4 and grease a 12-inch tart tin with plenty of butter. 3. Roll out your chilled pastry on a floured surface to the thickness of a £1 coin. Roll it up around your rolling pin and place it in the tart tin. You should then trim around the edges, leaving at least a centimetre overhang. Prick the base with a fork and chill for another 15 minutes. Freeze any excess pastry. 4. Line your pastry case with a square of baking paper weighted down with some loose change or some baking beans. Bake for 15-20 minutes, then remove the paper and bake for another 10 minutes until pale, but obviously cooked. 5. Whilst the case is baking, start the jam. Put the cherries and raspberries into a pan with the sugar, place on a high heat and bring to a boil. Reduce the heat to medium and simmer until thick and jammy, stirring regularly. This will take about 10 minutes. 5. Make your frangipane whilst the pastry is baking by mixing the butter and sugar together until paste-like. Make sure the butter is soft before starting; give it a zap in the microwave if necessary. Add the eggs and almonds and mix everything together until it is a pretty even consistency. Unlike flour, you can't really overmix the almonds, but you can turn them from a ground consistency to one a bit more like peanut-butter, so don't go mad with the whisk. 6. When the pastry is baked, trim the excess with a sharp knife. Spread your jam over the base and then cover carefully with frangipane. Sprinkle the flaked almonds on top. Return to the oven and bake for 20 minutes or until the frangipane is springy and golden.
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
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
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
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