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
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.
Nutrition Facts : Calories 620 kcal, Carbohydrate 44 g, Cholesterol 150 mg, Fiber 5 g, Protein 13 g, SaturatedFat 18 g, Sodium 270 mg, Sugar 10 g, Fat 45 g, ServingSize Serves 6, UnsaturatedFat 0 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
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
Who doesn't love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 572 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
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MARY'S BAKEWELL TART RECIPE | GREAT BRITISH BAKING SHOW| PBS FOOD
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- For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
- For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
- Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
- Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.
- For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.
- Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.
- Reduce the oven temperature to 355F and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.
- For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food coloring gel to make a raspberry colored icing.
- When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect.
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