English Bakewell Tart Recipes

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.

TRADITIONAL BAKEWELL TART

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.

TRADITIONAL BAKEWELL TART

Steps:

• Gather the ingredients. Preheat the oven 325 F / 170 C / Gas 3.
• Sift the flour into a bowl.
• Add the butter and salt and rub into the flour with your fingertips until the mixture resembles sand (working as quickly as you can so the dough does not get warm).
• Add the water to the mixture, a little at a time, and, using a cold knife, stir until the dough binds together. You should have a soft, but not sticky, dough that has formed. Wrap the dough in plastic wrap, and chill for a minimum of 15 to 30 minutes.
• Gather the ingredients.
• Roll out the pastry on a lightly floured board to 1/4 inch thick.
• Grease and then line an 8-inch deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the tart case with parchment paper and fill with baking beans . Cook for 15 minutes or until the pastry is a pale golden color.
• Remove the baking beans, lightly brush the inside of the pastry case with a little egg white , and cook for a further 5 minutes.
• Spread the raspberry jam onto the base of the pastry case. Leave to cool.
• Cream the butter and sugar together until pale in color using an electric hand whisk.
• Add the beaten eggs and egg yolk a little at a time.
• Gently fold in the ground almonds and lemon zest.
• Pour the mixture into the pastry case and gently level the surface to ensure the whole case is filled. Place the tart tin on a baking sheet,
• Bake for 20 minutes, then sprinkle the flaked almonds onto the top of the tart.
• Bake for a further 20 minutes, or until golden and set.
• Leave to cool and serve with custard sauce or cream.

ENGLISH BAKEWELL TART..

Steps:

• Pre-heat the oven to 180c/375f. lightly grease with butter or baking spray 8inch spring ring baking tin.
• Sieved flour and sugar into a bowl. Rub into that the butter, until the mixture resembles bread crumbs. Then add sufficient water to make a soft dough.
• Transfer the dough to a lightly flour surface, and lightly knead and smooth out the dough . Roll out and use to line your prepared tin.
• Line the pastry case with greaseproof paper, and fill with baking beans to blind bake the pastry . Cooked in a pre-heated @ 180c/375f for 10 minutes. You just want your pastry to have a light pale golden colour .Once finish remove the beans and greaseproof paper.
• Spread the raspberry jam on the inside of the pastry case ,then set a side.
• For the filling = Beat in the butter, sugar and almond extract altogether in a bowl. Until soft and creamy with a hand held mixer or whatever you use . Then beat in the eggs and flour ,add to that the ground almonds and 3 tablespoons of cold water and mix well together.. Spoon the mixture over the jam filled pastry case . Sprinkle on top of tart the flake almonds .
• Bake in pre-heated oven @180/375f for 35 minutes if you have a fan oven like I do ,I suggest that you cover the bakewell tart on the last 10 minutes in baking to prevent the top from over browning . When ready the top should be frim (stick test the tart piece the top with a sewer if comes out clean the tart is done) .Leave to cool ,then dust over the top some icing sugar..

BAKEWELL TARTS

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.

BAKEWELL TART

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.