CRANBERRY & AMARETTO BAKEWELL TART
Give this classic Derbyshire tart a festive twist with orange zest, amaretto and a thick layer of homemade cranberry jam
Provided by Esther Clark
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the flour, salt and icing sugar into a food processor and blitz to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Drizzle in the beaten egg yolks, then quickly pulse to combine. Add 1-2 tbsp of ice-cold water and pulse again until it comes together. Tip out onto a lightly floured surface, then form into a disc, cover and chill for 30 mins.
- Roll the pastry out on a lightly floured surface to a roughly 25cm circle that's the thickness of a £1 coin. Use it to line a 20cm fluted tart tin, leaving the excess overhanging the side. Line with baking parchment and baking beans and bake for 15 mins. Remove the beans and parchment and bake for 7-10 mins more until the base is evenly cooked. Trim away any excess pastry with a serrated knife.
- For the jam, tip the cranberries, sugar and liqueur into a saucepan set over a medium heat. Simmer for 10-15 mins until the mixture has thickened and is reduced, then remove from the heat. Set aside.
- For the frangipane, beat the butter and caster sugar together with an electric whisk until combined. Add half the orange zest, the ground almonds, crushed amaretti biscuits, the almond extract and eggs, and beat for a further minute. Spread the cranberry jam over the base of the pastry case, then spoon over the frangipane. Scatter over the flaked almonds and bake for 35-40 mins until the frangipane is golden and firm - check after 35 mins and cover if it's starting to brown too quickly. Leave to cool completely in the tin.
- Beat the icing sugar with 1 tbsp orange juice and the remaining orange zest to create a thick but drizzly icing. Drizzle this over the cooled tart before serving. Will keep in an airtight container at room temperature for up to three days.
Nutrition Facts : Calories 498 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CRANBERRY AND ALMOND BAKEWELL TART: ENGLISH CLASSIC WITH A TWIST
This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit.
Provided by French Tart
Categories Tarts
Time 1h15m
Yield 12-16 Slices, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Shortcrust Pastry:.
- Sieve the flour into a large bowl and add a pinch of salt. Mix.
- Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs.
- Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
- Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
- Place a circle of baking parchment on top of the pastry and fill with baking beans.
- Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
- Take out and carefully remove the baking beans and parchment.
- Return to the oven for a further 5 minutes.
- Remove and allow to cool slightly.
- Bakewell Topping:.
- Beat the butter and sugar together until light and fluffy.
- Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
- Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
- Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
- Sprinkle the cranberries over the top and then the flaked almonds.
- Bake for 35 to 45 minutes or until golden and firm to the touch.
- Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
- Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
- Cooking time includes pre-baking pastry.
Nutrition Facts : Calories 548.5, Fat 34.3, SaturatedFat 15.8, Cholesterol 113.8, Sodium 118, Carbohydrate 53.6, Fiber 4.7, Sugar 20.6, Protein 9.6
BAKEWELL TART WITH CRANBERRY SAUCE
A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It's a holiday play on Britain's beloved Cherry Bakewell tart that gives you a reason to make extra sauce - or a good excuse to use up leftovers. Temperatures are key to the result: The cranberry sauce needs to be slightly warm to spread over the prebaked pie crust, and the frangipane must be fridge-cold to prevent it from splitting in the oven.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 2h30m
Yield One 11-inch tart (about 10 servings)
Number Of Ingredients 10
Steps:
- Prepare the Shortcut Pie Crust through Step 3.
- Prepare the almond frangipane: In a food processor, cream together the butter, granulated sugar and orange zest until pale and fluffy, about 30 seconds. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the work bowl as needed. Fold in the almond meal and chill until firm, about 1 hour.
- Working over an 11-inch fluted tart shell, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- Heat the oven to 350 degrees. Bake the chilled crust until just cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Set aside to cool completely, about 1 hour, while you make the filling.
- If you are making your own cranberry sauce, combine cranberries, granulated sugar and 2 tablespoons water in a small saucepan, and cook over low heat, stirring occasionally, until the berries fully break down, 20 to 25 minutes. Add orange juice near the end of cooking. Set aside. (You should have about 3/4 cup sauce.)
- Spread the cranberry sauce in an even layer over the base of the cooled crust. It is easiest to do this when the cranberry sauce is slightly warm. (If you are using chilled sauce from the refrigerator, warm it slightly first before spreading.) Scoop the almond frangipane on top of the cranberry sauce. (Don't try to spread it; it will distribute itself evenly as it cooks.)
- Bake the tart on a baking sheet at 350 degrees until it's golden brown and fully set in the center, 60 to 75 minutes. Cool completely, then remove from the pan and serve with crème fraîche.
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.
RASPBERRY RED BAKEWELL TART
I fell for the Bakewell tart, a British dessert, while stationed in Dubai with the Navy. Jam with almond filling is traditional, but red velvet makes this a holiday dazzler. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown., Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack., Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam., Bake 30-35 minutes or until filling is set. Cool completely on a wire rack., In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.
Nutrition Facts : Calories 404 calories, Fat 20g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 181mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
CHRISTMAS CRANBERRY CAKE WITH AMARETTO
My favorite Christmas cranberry cake.
Provided by Amy Woessner
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix yellow cake mix, pudding mix, eggs, amaretto, oil, and milk together in a bowl. Beat using an electric mixer on medium speed for 2 to 3 minutes. Fold in cranberries, coconut, and walnuts. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
- Meanwhile, combine sugar, amaretto, and butter for glaze in a small saucepan. Bring to a boil; continue to boil until sugar is dissolved, 2 to 3 minutes.
- Remove cake from the oven and glaze immediately.
Nutrition Facts : Calories 537.9 calories, Carbohydrate 65.3 g, Cholesterol 81.6 mg, Fat 24.9 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 410.6 mg, Sugar 47 g
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- To make the jam, finely grate the orange zest into a pan and squeeze in the juice, then simmer with the remaining ingredients, until thickened, stirring occasionally.
- Cool, then remove the star anise.Roll out the pastry to line a greased, 23cm loose-bottomed tart tin.
- Chill in the fridge for an hour. Meanwhile, split and scrape the seeds from the vanilla pod (if using), then combine all the frangipane ingredients in a food processor until smooth.
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- Combine 2 cups of the cranberries, 1/4 cup of the sugar and orange juice in a medium saucepan. Place over medium heat, cover and cook for 5 minutes.
- Uncover, stir well and cook, stirring often, until cranberries have popped, 4 to 5 minutes more. Remove from heat and stir vigorously until jammy.
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