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 Desserts Pies 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
FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE) RECIPE ...
My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.
Provided by Peter Lovering
Categories World Cuisine European French
Total Time 1 hours 40 minutes
Prep Time 1 hours 0 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
- To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
- Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
- Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
- Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
- Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
- Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.
Nutrition Facts : Calories 506.8 calories, CarbohydrateContent 50.1 g, CholesterolContent 135.5 mg, FatContent 32.3 g, FiberContent 4 g, ProteinContent 7.3 g, SaturatedFatContent 15.8 g, SodiumContent 199.1 mg, SugarContent 26.1 g
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Calories 357 calories per serving
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.
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Calories 618kcals per serving
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- 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.
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Total Time 40 minutes
Category dessert, main dish
- Pre-bake tart shells according to package instructions. Cool completely. Once cool, spoon 1 teaspoon preserves into the bottom of each shell. Set aside. Heat oven to 350ºF. Cream butter and sugar together for a few minutes until light and fluffy. Add almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed. Beat in eggs, one at a time, beating until fully incorporated. Mix in flour, extracts, and salt. Spoon frangipane into tart shells, filling about 3/4 full. (Note: You will have extra frangipane.) Scatter sliced almonds on top. Bake for 20–25 minutes or until golden and filling is set. Cool on a wire rack. Frangipane may be made ahead and stored, covered, in the refrigerator for 2 days.
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Total Time 45 minutes
Category Desserts
Calories 357 calories per serving
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Total Time 1 hours 25 minutes
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Calories 618kcals per serving
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Category dessert, main dish
- Pre-bake tart shells according to package instructions. Cool completely. Once cool, spoon 1 teaspoon preserves into the bottom of each shell. Set aside. Heat oven to 350ºF. Cream butter and sugar together for a few minutes until light and fluffy. Add almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed. Beat in eggs, one at a time, beating until fully incorporated. Mix in flour, extracts, and salt. Spoon frangipane into tart shells, filling about 3/4 full. (Note: You will have extra frangipane.) Scatter sliced almonds on top. Bake for 20–25 minutes or until golden and filling is set. Cool on a wire rack. Frangipane may be made ahead and stored, covered, in the refrigerator for 2 days.
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