MINI BAKEWELL TARTS RECIPE - BBC GOOD FOOD
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
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
LEMON CURD TART RECIPE - BETTYCROCKER.COM
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this Lemon Curd Tart the star of any show. Something else to love: this Lemon Curd Tart recipe preps in just 30 minutes. Top individual servings with sweetened whipped cream for an extra-sweet touch.
Provided by Betty Crocker Kitchens
Total Time 4 hours 20 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
- In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
- In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
- When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300 , CarbohydrateContent 39 g, CholesterolContent 65 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 9 g, ServingSize 1 Slice, SodiumContent 110 mg, SugarContent 21 g, TransFatContent 1/2 g
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EASY TART CRUST RECIPE - WILLIAMS SONOMA
From williams-sonoma.com
Reviews 5
Total Time 15 minutes
- If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
MINI BAKEWELL TARTS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Dessert, Treat
Calories 534 calories per serving
- 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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From bettycrocker.com
Reviews 5
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Calories 300 per serving
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EASY TART CRUST RECIPE - WILLIAMS SONOMA
From williams-sonoma.com
Reviews 5
Total Time 15 minutes
- If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
MINI BAKEWELL TARTS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Dessert, Treat
Calories 534 calories per serving
- 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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Reviews 5
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