Stephanie Johnstons Bakewell Tart Recipes

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STEPHANIE JOHNSTON'S BAKEWELL TART



Stephanie Johnston's Bakewell Tart image

A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam - one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you're using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, "The crust, the jam and the almond cake." Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph's tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

Unbaked tart crust in a 9-inch fluted pan (see recipe here)
1 1/4 cups (125 grams) almond flour
1/2 cup (68 grams) all-purpose flour
1 teaspoon baking powder
Pinch of fine sea salt
1 stick (113 grams) unsalted butter, very soft
1/2 cup (100 grams) sugar
2 large eggs, at room temperature, lightly beaten
1/2 teaspoon almond extract
1 jar (340 to 370 grams) raspberry jam, to make 1 slightly rounded cup
1/3 cup sliced almonds (optional)
1/2 cup (60 grams) confectioners' sugar
1/2 to 1 tablespoon water

Steps:

  • Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
  • To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle - it's O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
  • Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn't spread easily, but imperfections work out in the end.) If you'd like, sprinkle with sliced almonds.
  • Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you'd like, and serving.
  • To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn't run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 116 milligrams, Sugar 42 grams, TransFat 0 grams

GRANDMA'S BAKEWELL TART



Grandma's Bakewell Tart image

I recently came across my maternal Grandma's recipe book, printed in 1933. In it, I came across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe and it makes a delicious tart, which I remember her making for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologize for the poor photo but the family started tucking into the tart before I could photograph it. Serve with cream, ice cream, or custard. It will bring a smile to your face.

Provided by DorsetJammer

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h25m

Yield 8

Number Of Ingredients 13

1 ¾ cups all-purpose flour
9 tablespoons unsalted butter
1 teaspoon cold water, or more as needed
1 pinch salt
7 tablespoons unsalted butter, cubed
½ cup white sugar
¾ cup self-rising flour
2 eggs
6 tablespoons ground almonds
2 tablespoons milk
¼ teaspoon almond extract
3 tablespoons raspberry jam
2 tablespoons sliced almonds

Steps:

  • Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
  • Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
  • Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
  • Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

Nutrition Facts : Calories 474.8 calories, Carbohydrate 48.7 g, Cholesterol 107.9 mg, Fat 28.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 190.9 mg, Sugar 17.6 g

BAKEWELL TARTS



Bakewell Tarts image

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

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled
2/3 cup granulated sugar
2 large egg yolks
Pinch of salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for surface
2/3 cup blanched whole almonds, toasted
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon salt
1/2 teaspoon almond extract
2/3 cup sour cherry jam
1 cup confectioners' sugar
2 1/2 tablespoons fresh lemon juice

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.

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