BAKEWELL TART RECIPES
MARY BERRY' EASY BAKEWELL TART RECIPE - BBC FOOD
For those that only like a little icing, Mary's drizzled version of the classic Bakewell tart will be a hit at tea time.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8
Number Of Ingredients 12
Steps:
- To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
- Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6 (180C fan).
- Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
- For the filing, spread the base of the flan generously with raspberry jam.
- Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
- Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
- Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
- Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.
BAKEWELL TART RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 8
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, FatContent 35 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.77 milligram of sodium
More about "bakewell tart recipes"
BAKEWELL TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OUR ULTIMATE BAKEWELL TART RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.3
Total Time 1 hours 25 minutes
Cuisine British recipes
Calories 618kcals per serving
- Spread the jam evenly across the base of the pastry case, then spoon over the sponge mixture, levelling the surface with the back of the spoon. Scatter over the almonds and bake for 35-40 minutes until golden, well risen and just set in the centre. Leave to cool in the tin for 5 minutes, then lift onto a wire rack and leave to cool completely.
BAKEWELL TART | JAMIE OLIVER BAKING & DESSERT RECIPES
Total Time 1 hours 55 minutes
Calories 699 calories per serving
- 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.
BAKEWELL TART | JAMIE OLIVER BAKING & DESSERT RECIPES
Total Time 1 hours 55 minutes
Calories 699 calories per serving
- 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.
BAKEWELL TART | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 105 minutes
Cuisine European
Calories 600 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Whizz the flour, icing sugar and diced butter in a food processor until the mixture resembles breadcrumbs. Transfer to a large bowl, add the egg yolk mixture and stir with a palette knife. Bring the mixture together with your hands to form a dough, adding an extra teaspoon of chilled water if dry. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Carefully line a 24cm fluted, loose-bottomed tart tin with the pastry, leaving about 1-2cm hanging over the edge. Prick the base with a fork and place in the freezer for 10 minutes to firm up.
Line the pastry with greaseproof paper and baking beans or uncooked rice and bake 'blind' in the oven on a baking tray for 15 minutes. Remove the baking beans or rice and return the pastry to the oven for 10-15 minutes, until golden. When the pastry has cooled, use a small sharp knife to trim the edges.
Meanwhile, make the sponge. Whisk the softened butter and caster sugar together in a bowl until light and fluffy. Beat in 1 egg at a time, with 1 tablespoon ground almonds each time. Stir through the remaining ground almonds and the almond extract.
Spread the jam across the bottom of the pastry case. Pour over the sponge mixture and sprinkle with the flaked almonds. Bake for 45 minutes, until golden. When a skewer is inserted into the centre, it should come out clean. Remove from the tin and leave to cool. Great served with cream.
Cook’s tip: Bakewell tarts traditionally use raspberry jam but you could use any flavour you have in the cupboard – or even lemon curd.
BAKEWELL TARTS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 55 minutes
Category Desserts, Pies, Tarts
Calories 234.6 calories per serving
- Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.
BAKEWELL TART | PASTRY | RECIPES | DOVES FARM
From dovesfarm.co.uk
Reviews 4.3
- Sweet Pastry Pre-heat the oven. Rub some butter around an 20cm/8” round, loose bottom tin or insert a baking liner. Put the flour into a mixing bowl. Chop butter into small cubes and add these to the bowl. Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg yolks and stir well. Using your hands gather the mix together to form a smooth ball of pastry dough. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour. Roll out the pastry into a circle 5cm/2” larger than your tin and lift it into the dish, OR simply press it into the baking dish using your fingers. Cut away any pastry that hangs over the edge of the tin. Bakewell Filling Spread the jam over the pastry. Break the eggs into a mixing bowl, add the caster sugar and beat together well. Add the self-raising flour and ground almonds and stir gently to combine. Spread the mixture over the jam. Sprinkle flaked almonds over the top. Bake for 40-45 minutes.
ICED BAKEWELL TART TRAY BAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.4
Total Time 55 minutes
Cuisine British recipes
Calories 474kcals per serving
- In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and flaked almonds and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve
BAKEWELL TART | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 105 minutes
Cuisine European
Calories 600 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Whizz the flour, icing sugar and diced butter in a food processor until the mixture resembles breadcrumbs. Transfer to a large bowl, add the egg yolk mixture and stir with a palette knife. Bring the mixture together with your hands to form a dough, adding an extra teaspoon of chilled water if dry. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Carefully line a 24cm fluted, loose-bottomed tart tin with the pastry, leaving about 1-2cm hanging over the edge. Prick the base with a fork and place in the freezer for 10 minutes to firm up.
Line the pastry with greaseproof paper and baking beans or uncooked rice and bake 'blind' in the oven on a baking tray for 15 minutes. Remove the baking beans or rice and return the pastry to the oven for 10-15 minutes, until golden. When the pastry has cooled, use a small sharp knife to trim the edges.
Meanwhile, make the sponge. Whisk the softened butter and caster sugar together in a bowl until light and fluffy. Beat in 1 egg at a time, with 1 tablespoon ground almonds each time. Stir through the remaining ground almonds and the almond extract.
Spread the jam across the bottom of the pastry case. Pour over the sponge mixture and sprinkle with the flaked almonds. Bake for 45 minutes, until golden. When a skewer is inserted into the centre, it should come out clean. Remove from the tin and leave to cool. Great served with cream.
Cook’s tip: Bakewell tarts traditionally use raspberry jam but you could use any flavour you have in the cupboard – or even lemon curd.
SHORTCRUST BAKEWELL TART RECIPE | PASTRY | JUS-ROL
From jusrol.co.uk
Total Time 60 minutes
Category Desserts, Sweet Treats
Cuisine British
- Serve warm or cold, sprinkled with icing sugar.
BAKEWELL TARTS RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 0
Category Pie & Tarts Recipes
- 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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