Bakewell Tarts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKEWELL TARTS

Tasty little almond tart that goes very well with coffee!

Provided by icesx

Categories     Desserts     Pies     Tarts

Time 55m

Yield 12

Number Of Ingredients 10



Bakewell Tarts image

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.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 32.7 g, Cholesterol 25.9 mg, Fat 10.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.1 g, Sodium 166.1 mg, Sugar 15.5 g

12 (3 inch) unbaked tart shells
¼ cup raspberry jam
¼ cup butter, softened
¼ cup white sugar
¼ cup all-purpose flour
1 large egg
1 teaspoon baking powder
1 teaspoon almond extract
5 tablespoons confectioners' sugar
1 tablespoon boiling water

BAKEWELL TARTS

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

Time 1h10m

Number Of Ingredients 9



Bakewell tarts image

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, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

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

BAKEWELL TARTS

This English pastry is noteworthy for its slick of jam topped with fragrant frangipane. Martha made this recipe on Martha Bakes episode 605.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes ten 4-inch tarts

Number Of Ingredients 17



Bakewell Tarts image

Steps:

  • Make the tart shells: In bowl of food processor, combine butter and granulated sugar and process until smooth. Add egg yolks, salt, and vanilla and process until combined, about 30 seconds. Add 1 cup flour and process until smooth. Add remaining 1 cup flour; process to combine. Turn dough out onto plastic wrap and form into a flat square; wrap tightly and refrigerate until chilled, about 1 hour. Wipe clean food processor bowl.
  • Make the filling: In bowl of food processor, add almonds and granulated sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
  • On a lightly floured work surface, roll out chilled dough to a 1/4-inch-thickness. Using a 4 1/2-inch round cutter, cut out 10 circles, re-rolling dough as necessary. Fit each circle into a 4-inch round fluted tart pan with removable bottom, and refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees. Fill each tart shell with 1 tablespoon jam, then top with about 2 tablespoons frangipane; place on parchment paper-lined rimmed baking sheet. (You will have about 1/4 cup frangipane leftover.) Bake until golden, 30 to 35 minutes. Transfer to a wire rack to cool completely. Remove tarts from pans.
  • 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.

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled
2/3 cup granulated sugar
2 large egg yolks
Pinch of salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for surface
2/3 cup blanched whole almonds, toasted
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
2 tablespoons all-purpose flour
1 tablespoon dark rum
3/4 teaspoon salt
1/2 teaspoon almond extract
2/3 cup sour cherry jam
1 cup confectioners' sugar
2 1/2 tablespoons fresh lemon juice

TRADITIONAL BAKEWELL TART

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

Time 1h10m

Yield 8

Number Of Ingredients 10



Traditional Bakewell Tart image

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, Carbohydrate 21.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 133.5 mg, Sugar 9.8 g

7 tablespoons all-purpose flour
3 tablespoons ground almonds
¼ teaspoon baking powder
¼ pound pie crust pastry
2 tablespoons strawberry jam
¼ cup butter
¼ cup superfine sugar
1 egg
¼ teaspoon lemon zest
1 teaspoon confectioners' sugar

BAKEWELL TART

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

Time 1h20m

Number Of Ingredients 14



Bakewell tart image

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, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium

250g plain flour , plus extra for rolling out
¼ tsp fine sea salt
2 tbsp icing sugar
140g cold butter , cubed
2 egg yolks , beaten
cream or custard , to serve (optional)
100g salted butter , softened
100g caster sugar
50g ground almonds
1 tsp almond extract
2 medium eggs , beaten
3 tbsp raspberry jam
50g flaked almonds
80g icing sugar

STEPHANIE JOHNSTON'S BAKEWELL TART

A classic British bakewell tart is a threesome: a crust; a layer of raspberry jam - one chockfull of seeds; and a sponge cake redolent of almonds. Sliced almonds and a drizzle of icing may or may not be optional, depending on whose recipe you're using. I got my first taste of a bakewell, and this recipe, in Paris from my friend, Stephanie Johnston, who got it from her mom, Granny Annie, in England. Granny never used almonds or icing but occasionally swapped her homemade raspberry jam for red currant jelly or lemon curd. When I asked what made a good bakewell, Steph instructed, "The crust, the jam and the almond cake." Well, of course. That settled, Stephanie confessed to using Bonne Maman jam from the supermarket. As for the crust, both Steph and her mom make a plain, all-butter crust, think pâte brisée or pie dough. We polished off Steph's tart in one go after dinner, but had we shown more discipline, it would have kept at room temperature for three more days.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13



Stephanie Johnston's Bakewell Tart image

Steps:

  • Center a rack in the oven, and preheat it to 400. Prick the crust all over with a fork, cover with buttered foil and fill with dried rice or beans. Place on a baking sheet, and bake for 15 minutes. Remove the foil and weights, and bake for 3 minutes more, until lightly colored. Set aside to cool.
  • To make the filling: Reduce the oven temperature to 350. Whisk the almond flour, all-purpose flour, baking powder and sea salt together. Working with a mixer, beat the butter and sugar together on medium speed for 3 minutes, until pale and creamy. Gradually beat in the eggs, scraping the bowl as needed. The mixture may curdle - it's O.K. Beat in the almond extract. Reduce the mixer speed to low, and add half of the dry mixture. When incorporated, add the rest, and beat only until it disappears into the batter. Finish blending with a spatula.
  • Spread the jam in the crust, and top with the filling, covering the jam as completely as you can. (The filling doesn't spread easily, but imperfections work out in the end.) If you'd like, sprinkle with sliced almonds.
  • Bake the tart for 40 to 50 minutes, or until the top feels firm and is puffed all the way to the center. (Check the tart after about 25 minutes, and if it is browning quickly, tent it loosely with foil.) Transfer to a rack, and let it cool before icing, if you'd like, and serving.
  • To make the icing: Stir the sugar and 1/2 tablespoon water together. If the icing doesn't run off the spoon slowly and steadily, add more water drop by drop. Drizzle over the tart, and let it dry at room temperature.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 116 milligrams, Sugar 42 grams, TransFat 0 grams

Unbaked tart crust in a 9-inch fluted pan (see recipe here)
1 1/4 cups (125 grams) almond flour
1/2 cup (68 grams) all-purpose flour
1 teaspoon baking powder
Pinch of fine sea salt
1 stick (113 grams) unsalted butter, very soft
1/2 cup (100 grams) sugar
2 large eggs, at room temperature, lightly beaten
1/2 teaspoon almond extract
1 jar (340 to 370 grams) raspberry jam, to make 1 slightly rounded cup
1/3 cup sliced almonds (optional)
1/2 cup (60 grams) confectioners' sugar
1/2 to 1 tablespoon water

More about "bakewell tarts recipes"

BRITISH ALMOND-JAM TART (BAKEWELL TART) RECIPE - KING …
Web Sprinkle the sliced almonds evenly on top. To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick …
From kingarthurbaking.com
4.9/5 (47)
Calories 360 per serving
Total Time 2 hrs 10 mins
  • Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.
  • Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.
  • On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.
british-almond-jam-tart-bakewell-tart-recipe-king image


TRADITIONAL BRITISH BAKEWELL TART RECIPE - THE SPRUCE EATS
Web Jun 22, 2021 5 ounces (10 tablespoons) unsalted butter 1/4 cup superfine sugar 3 medium eggs, beaten 1 medium egg yolk 1 3/4 cups ground almonds, or almond flour 2 teaspoons lemon zest 2 tablespoons sliced …
From thespruceeats.com
traditional-british-bakewell-tart-recipe-the-spruce-eats image


BAKEWELL TART - CONFESSIONS OF A BAKING QUEEN
Web Sep 24, 2019 Bake for 20 minutes. While the tart crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 …
From confessionsofabakingqueen.com
bakewell-tart-confessions-of-a-baking-queen image


BAKEWELL TART | JAMIE OLIVER BAKING & DESSERT RECIPES
Web 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 …
From jamieoliver.com
bakewell-tart-jamie-oliver-baking-dessert image


MARY'S BAKEWELL TART RECIPE | GREAT BRITISH BAKING SHOW

From pbs.org
Estimated Reading Time 3 mins
  • For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
  • For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
  • Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
  • Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.


BAKEWELL TART | CBC LIFE
Web Mar 22, 2021 Bake on a half sheet pan for 28 minutes. Frangipane Meanwhile, cream together butter and sugar with a hand mixer in a large bowl until light and fluffy, about 2 …
From cbc.ca
  • Place flour and butter in the bowl of a food processor fitted with a blade. Pulse until the butter resembles fine crumbs.


OUR ULTIMATE BAKEWELL TART RECIPE | DELICIOUS. MAGAZINE
Web 200g plain flour, plus extra for dusting 2 tbsp icing sugar 100g unsalted butter, chilled and diced 1 large free-range egg, beaten 1 tbsp milk For the filling 150g unsalted butter, at …
From deliciousmagazine.co.uk


MINI BAKEWELL TARTS | CANADIAN LIVING
Web Dec 13, 2010 Bake in 400°F (200°C) oven for 15 minutes. Remove foil and weights; bake for 10 minutes. In bowl, beat butter with sugar until fluffy. Beat in egg and egg yolk until …
From canadianliving.com


BAKEWELL TART! - JANE'S PATISSERIE
Web Apr 29, 2022 Filling. In a large bowl, melt the butter until smooth. Add the caster sugar, ground almonds, almond extract and egg and mix with a spatula to combine. Loosen the …
From janespatisserie.com


BAKEWELL TART RECIPE | GOOP
Web Place the pastry case into the freezer to chill for 20 minutes. Meanwhile, preheat the oven to 180°C (350°F) fan. 3. Once chilled, remove from the freezer and place a sheet of baking …
From goop.com


BAKEWELL TART - JO COOKS
Web Jun 29, 2022 Preheat the oven. Preheat the oven to 375°F. Prick pastry and add pie weights. Remove the tart pan from the refrigerator and prick the bottom of the pastry …
From jocooks.com


EASY BAKEWELL TART RECIPE - HOW TO MAKE BAKEWELL TART - DELISH
Web Jan 13, 2023 Directions Crust Step 1 In a large bowl, whisk flour, confectioners’ sugar, and salt. Add butter and work into flour mixture with your fingertips until pea-sized pieces …
From delish.com


CHERRY BAKEWELL TART RECIPE | EASY CLASSIC BRITISH DESSERT
Web 15 hours ago Fill with pie weights, then blind bake in the oven. Step 4 – Make the filling Beat the butter and sugar together in a bowl until light and fluffy. Beat in one egg at a …
From thebigmansworld.com


CORONATION FOOD TO MAKE FOR YOUR PARTY - RECIPES FROM NYT …
Web Tea sandwiches, scones, coronation chicken and more recipes for watching the crowning ceremony. Email Share on Pinterest Share on Facebook Share on Twitter. Blueberry, …
From cooking.nytimes.com


MARY BERRY'S FEATHER-TOPPED BAKEWELL TART RECIPE - BBC FOOD
Web Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with non-stick baking paper and fill …
From bbc.co.uk


ROBERT STARTPLAYER ON TWITTER: "THIS WEEKS #TWITTERBAKEALONG IS …
Web Apr 29, 2023 This weeks #TwitterBakeAlong is ‘Old Skool Bakes’. I’ve made the old classic cherry Bakewell tarts. My icing was slightly to runny and prob needed pastry ring one …
From twitter.com


MARY BERRY'S EASY BAKEWELL TART RECIPE - BBC FOOD
Web 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 …
From bbc.co.uk


BAKEWELL TART RECIPE | DESSERT RECIPES | TESCO REAL FOOD
Web 40 mins to prepare and 1 hr 10 mins to cook 485 calories / serving Vegetarian Ingredients For the pastry 200g plain flour 1 tbsp icing sugar, plus extra to decorate 125g butter 1 …
From realfood.tesco.com


BAKEWELL TART RECIPES | BBC GOOD FOOD
Web 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 Raspberry bakewell cake 709 …
From bbcgoodfood.com


Related Search