Bakewell Tart With Raspberry Preserves Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
• Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
• Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
• Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
• Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

Steps:

• CRUST:.
• Blend flour, sugar, and salt in processor 5 seconds; add butter.
• Using on/off turns, cut in until very coarse meal forms.
• Add 3 tablespoons ice water.
• Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk. Wrap in plastic wrap; chill 1 hour. (DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
• Preheat oven to 375°F
• Roll out dough on floured surface to 12- to 13-inch round.
• Transfer dough to 9-inch tart pan with removable bottom.
• Cut off all but 1/2 inch of overhang and fold in, pressing dough to come 1/4 to 1/3 inch higher than pan sides.
• Freeze crust until firm, about 10 minutes.
• Line crust with foil and dried beans or pie weights.
• Bake crust until sides are set, about 25 minutes. Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer. Cool on rack 30 minutes. Reduce oven temperature to 350°F.
• FILLING.
• Spread raspberry preserves evenly over bottom of crust.
• Scrape seeds from vanilla bean halves into medium bowl.
• Add sugar and blend with back of fork to distribute vanilla seeds evenly. Add butter, egg yolks, egg whites, almond extract, and salt; whisk to blend.
• Finely grind almonds in food processor; stir into filling. Pour filling into crust.
• Bake tart until browned on top and set in center, 30 to 35 minutes.
• Cool on rack until just slightly warm, about 45 minutes.
• Push up tart pan bottom to release tart. Serve slightly warm or at room temperature with whipped cream.

Steps:

• Roll out the pastry on a lightly floured work surface. Use the pastry to line a 23cm loose-bottomed tart tin (see step-by-step). Cover with cling film and leave in the fridge to rest for 1 hr.
• Heat the oven to 190C/170C fan/gas 5. To make the filling, put the butter, sugar and lemon juice in a food processor, then blend until light and fluffy. With the machine running at full speed, add the eggs and almond extract, and whizz until combined to a smooth paste. Fold in the breadcrumbs and ground almonds by hand.
• Take the tart case from the fridge, line with baking parchment and baking beans and place on a baking tray. Bake for 20 mins until the sides are set and the pastry is sandy. Carefully remove the beans and the parchment and place tart case back in the oven for 10 mins until the base is biscuity.
• Remove from the oven and spread the jam over the base, then top with the almond filling. Return the tart to the oven for a further 25 mins until the almond layer is cooked. Leave to cool in the tin.
• Remove the tart from the tin and place on a serving plate. Mix the icing sugar with 4-5 tbsp water to make a thick icing. Flood the top of the tart with the icing, keeping 1 tbsp aside, then arrange the raspberries on top, all pointing upwards. Drizzle with the remaining icing and scatter with flaked almonds. Leave for 10 mins so the icing can set a little, before serving.

Steps:

• Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown., Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack., Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam., Bake 30-35 minutes or until filling is set. Cool completely on a wire rack., In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

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.