JAMES MARTIN'S DOUBLE RASPBERRY BAKEWELL TART
Follow our step-by-step for prepping your tart case then fill with frangipane and top with fruit for a classic bake everyone will love
Provided by James Martin
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 734 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
BAKEWELL TART
This is a fabulous tart that deserves more recognition. It is positively divine with a steaming cup of tea (or coffee for that matter!). Slightly adapted from a recipe by Jamie Oliver.
Provided by evelynathens
Categories Tarts
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Make the pastry:.
- Score down the length of the vanilla bean, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar).
- Cream together the butter, powdered sugar, and salt and then rub in the flour, vanilla seeds, lemon zest, and egg yolks - you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape - don't work the pastry too much, otherwise it will become too elastic and chewy, not flaky and short as you want it to be.
- Wrap the dough in plastic wrap and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up, and line an 11-inch tart mold with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mold in the freezer for an hour.
- Preheat the oven to 350°F (175°C), then take the pastry out of the freezer and bake for around 15 minutes or until lightly golden. Remove from the oven, place to one side, and turn the heat down to 325°F (160°C).
- Make the frangipane:.
- Blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl.
- Now blitz the butter and sugar until light and creamy. Add this to the almonds with the lightly beaten eggs and fold in until completely mixed and smooth. Place in the fridge to firm up slightly.
- Smear the jam over the bottom of the pastry shell, pour the chilled frangipane mixture on top, and sprinkle with some sliced blanched almonds. Bake the tart for about 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 and serve with crème fraîche or custard.
Nutrition Facts : Calories 887.3, Fat 64.4, SaturatedFat 26.6, Cholesterol 210.9, Sodium 133.2, Carbohydrate 67, Fiber 5.6, Sugar 32, Protein 16.5
EASY BAKEWELL TARTS
I know these aren't the real thing but my Grandma made them for us and we loved them.
Provided by CJO
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Prepare cake mix according to package directions, set aside.
- Prepare pie crust according to package directions. Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of muffin tins. Place dough circles in bottom of muffin tins. Top each circle with 1 tablespoon of jam. Pour cake batter over jam so that cups are 3/4 full.
- Bake in preheated oven until cake springs back when touched, 18 to 25 minutes. Let cool 10 minutes in pans before removing to wire rack to cool completely.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 42.1 g, Cholesterol 0.4 mg, Fat 7.5 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 219.5 mg, Sugar 26.4 g
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