Cherry Bakewell Recipes

CHERRY BAKEWELL TARTS RECIPE - HOW TO MAKE INDIVIDUAL BAKEWELL TARTS

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.

CHERRY BAKEWELL TART RECIPE

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.

CHERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

CHERRY BAKEWELL

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.

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.

BAKEWELL TARTS

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.

CHERRY BAKEWELL CAKE

Steps:

• Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops.
• Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with preserves. Sandwich the second sponge on top. Sieve the confectioners sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.