BAKEWELL INGREDIENTS RECIPES

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MINI BAKEWELL TARTS RECIPE - BBC GOOD FOOD



Mini bakewell tarts recipe - BBC Good Food image

Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 9

2 x 320g sheets of all butter shortcrust pastry
120g butter, softened
120g golden caster sugar
1 egg
1 tbsp plain flour
110g ground almonds
90g cherry jam
200g icing sugar
12 glacé cherries

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top – pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
  • Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
  • Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

Nutrition Facts : Calories 534 calories, FatContent 30 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

CHERRY BAKEWELL CAKE RECIPE - BBC GOOD FOOD



Cherry bakewell cake recipe - BBC Good Food image

If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

200g butter, well softened, plus extra for greasing
200g golden caster sugar
100g ground almond
100g self-raising flour
1 tsp baking powder
½ tsp almond extract or essence
4 large eggs
½ a 340g jar morello cherry conserve
175g icing sugar
5-6 tsp water or lemon juice
1 tbsp ready-toasted flaked almonds

Steps:

  • Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
  • Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.
  • When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.
  • When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Nutrition Facts : Calories 600 calories, FatContent 32 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 75 grams carbohydrates, SugarContent 65 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.83 milligram of sodium

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