BAKEWELL CREAM BAKING POWDER RECIPES
BAKEWELL TART | JAMIE OLIVER BAKING & DESSERT RECIPES
Total Time 1 hours 55 minutes
Yield 12
Number Of Ingredients 8
Steps:
- First of all, make and chill the pastry, then line a 28cm loose-bottomed tart tin with it. Place in the freezer for 1 hour.
- Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- Turn the oven down to 170°C/325°F/gas 3.
- To make the frangipane, blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl. Beat the butter and sugar together until light and creamy, then add to the almonds.
- Lightly beat the eggs and add to the mixture. Fold in until completely mixed and smooth, then place in the fridge to firm up slightly.
- Spread the jam over the pastry case. Pour the chilled frangipane mixture on top, and sprinkle with some flaked almonds.
- Bake the tart for 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
- Allow to cool for about 30 minutes, then serve with crème fraîche or yoghurt.
Nutrition Facts : Calories 699 calories, FatContent 46.2 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 11.4 g protein, CarbohydrateContent 63.7 g carbohydrate, SugarContent 46.0 g sugar, SodiumContent 0.2 g salt, FiberContent 0.9 g fibre
TRADITIONAL BAKEWELL TART RECIPE | ALLRECIPES
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 Dessert Tarts
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 1 - 8 inch pie
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, CarbohydrateContent 21.9 g, CholesterolContent 38.5 mg, FatContent 12.8 g, FiberContent 1.1 g, ProteinContent 3.2 g, SaturatedFatContent 5.1 g, SodiumContent 133.5 mg, SugarContent 9.8 g
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1. Grease it with baking spread, then cut a small square of baking paper (about the size of the base of the bowl), grease it and place in the base of the basin, pressing it into the corners.
2. Measure all the pudding ingredients into a mixing bowl. Whisk with an electric hand whisk until well blended, light and fluffy. Spoon the mixture into the basin and level the top.
3. Cut a square of foil about 4cm (1½in) bigger than the top rim of the pudding and grease the underside with butter. Make a pleat in the middle of the square. Place it on top of the basin and tightly press around the edges, then tie with string to seal.
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6. Carefully remove the basin from the pan and take off the foil. To turn out, loosen around the edges with a knife, then turn upside down on to a plate and remove the bowl. Remove the paper on top. Pour some warm sauce over the pudding and cut into wedges. Serve the remaining sauce in a jug.
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6. Add the paneer at the last moment and serve piping hot.
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