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.
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
NEXT LEVEL BAKEWELL TART
Serve for dessert or as an afternoon tea, the bakewell tart is a baking classic. We've upped the ante to make the crumbliest pastry and fabulous frangipane
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h30m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- For the pastry, rub the butter into the flour and a pinch of salt in a mixing bowl with your fingers until crumbly. Mix in the egg yolks, sugar and vanilla until it forms a dough. Roll into a log, cover and chill for at least 1 hr or up to two days. Remove the pastry from the fridge and slice into rounds about 3mm thick. Use the rounds to cover a 20cm tart tin, then push them with your fingers so they completely cover the base and sides of the tin without any gaps and with a slight overhang. Chill or freeze the tart case for at least 1 hr.
- Heat the oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Prick the pastry case with a fork, then line with baking parchment, fill with baking beans and cook on the hot baking sheet for 20 mins. Lift off the paper and beans, then bake for 10-15 mins more until golden brown. Remove the tart case from the oven and leave to cool. Turn down the oven to 180C/160C fan/gas 4.
- Meanwhile, make the frangipane. Tip the almonds into a frying pan and toast over a medium heat until light brown. Tip all but 1 tbsp of the toasted almonds into a food processor with the rest of the frangipane ingredients and blitz to a paste, then set aside.
- To assemble, roll the marzipan out to a circle that fits the tart base and lay over the bottom. Spread the jam over the marzipan, then spread over the frangipane. Bake the tart for 45-50 mins until puffed up, golden and set with a very slight wobble. Trim any overhanging pastry and leave to cool.
- To make the drizzle, mix the icing sugar with the lemon juice in a bowl until you have a thick and drizzly icing. Carefully remove the tart from the tin, drizzle with the icing and scatter with the remaining almonds. Slice and serve with fresh raspberries and clotted cream, if you like.
Nutrition Facts : Calories 549 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 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
BAKEWELL TART
A traditional English sweet tart which originates from Bakewell in Derbyshire. Taken from Olive magazine.
Provided by Lou van
Categories Tarts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 1.To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
- 2.Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
- 3.Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
- 4.Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.
Nutrition Facts : Calories 528.6, Fat 35.8, SaturatedFat 16.2, Cholesterol 187, Sodium 40.6, Carbohydrate 45.8, Fiber 3.5, Sugar 25.5, Protein 10
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- Prepare the sweet shortcrust pastry up until baking. This is the tart pan I use it is 9.5 inch X 1 inch. Cover with foil and fill with pie weights to blind bake it halfway. Bake at 375F/191C for 20 minutes.
- While the crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Gently fold in the almond flour and all-purpose flour, mixing until just combined.
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