What's a good bakewell tart recipe?

Question

I need it to be kind of christmassy... It would be nice if it had shortcrust pastry, cranberry sauce and maybe chocolate sponge on top? Like a mince pie, but layers if you get what I mean.

Answer 1

bakewell tart



Ingredients

375g pack chilled dessert shortcrust pastry

5 tbsp Waitrose Morello Cherry Conserve

100g unsalted butter

125g caster sugar

3 eggs, beaten

½ tsp almond extract

150g ground almonds



To decorate

75g icing sugar, sifted





Method

Roll out the pastry and line a 30 x 20cm rectangular, or 23cm square loose-bottomed fluted flan tin. Place in the fridge for 30 minutes.

Preheat the oven to 190°C, gas mark 5. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes, lift out the paper and beans, and cook for a further 5 minutes until the pastry is golden brown. Allow to cool slightly then spread the jam over the base of the pastry.

Place the butter and sugar in a medium sized bowl and beat with an electric whisk until pale and fluffy. Beat in the eggs, a little at a time. Add the almond extract and fold in the ground almonds. Pour this mixture over the jam and level it out with a spatula or the back of a spoon.

Bake the tart on the middle shelf of the oven for 25-30 minutes, until cooked and golden. Allow to cool slightly, then remove from the tin. Mix the icing sugar with 1 tbsp cold water. Drizzle the icing over the top of the tart using a teaspoon. Cut into 12 rectangles. Serve warm, with thick custard, as a pudding or cold with a mug of tea or coffee.

Answer 2

Bero Bakewell Tart

Answer 3

Apparently, this one of those recipes that has staying power. It has evolved though and I think there are now quite a few variations. Basically, it started life as a rather simple almond custard (frangipane) tart with fruit jam brush over the tart crust and then filled with the custard and baked.



I realize this won't answer your questions but I thought it was rather interesting.



Here is an excerpt from Eliza Acton's book on cookery published in 1845.



Acton's recipe for Bakewell Pudding

Ingredients

1½-2lb mixed preserves

10 egg, yolks only

½lb sugar

½lb butter

ratafia

lemon brandy or other flavouring, to taste



Method

This pudding is famous not only in Derbyshire, but in several of our northern counties, where it is usually served on all holiday-occasions. Line a shallow tart-dish with quite an inch-deep layer of several kinds of good preserve mixed together, and intermingle with them from 2-3oz of candied citron or orange rind. Beat well the yolks of ten eggs, and add to them gradually ½lb of sifted sugar; when they are well mixed, pour in by degrees ½lb of good clarified butter, and a little ratafia or any other flavour that may be preferred; fill the dish two-thirds full with this mixture, and bake the pudding for nearly an hour in a moderate oven. Half the quantity will be sufficient for a small dish.

Baked in moderate oven, ¾ to 1 hour.



Obs. This is a rich and expensive, but not very refined pudding. A variation of it, known in the south as an Alderman's pudding, is we think, superior to it. It is made without the candied peel, and with a layer of apricot-jam only, 6oz butter, 6oz of sugar, the yolks of six, and the whites of two eggs.[2]

Answer 4

Try the following



Bakewell tart



For the pastry

300g/10½oz plain flour, plus extra for dusting

125g/4½oz unsalted butter

30g/1oz sugar

1 free-range egg, plus 1 extra, beaten, to glaze

2 tbsp milk, to bind (if needed)

For the filling

225g/8oz butter, softened

225g/8oz sugar

225g/8oz ground almonds

3 free-range eggs

1 lemon, finely grated zest only

50g/2oz plain flour

jar cherry jam or cranberry jam

flaked almonds, for sprinkling



Method

1. For the pastry, place the flour, butter, sugar and egg into a food processor and pulse to combine. If necessary, add a little milk to help bring the mixture together.

2. Turn the dough out onto a floured work surface and roll out until large enough to line a 26cm/10in tart tin. Carefully lift into the tin, then place into the fridge to chill for an hour.

3. Preheat the oven to 200C/400F/Gas 6.

4. Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 15-20 minutes.

5. Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further five minutes, until golden-brown. Remove from the oven and turn the oven temperature down to 180C/350F/Gas 4.

6. For the filling, beat the butter and sugar together in a bowl until pale and fluffy.

7. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition - don't worry if the mixture begins to split, just add a little of the flour.

8. Fold in the lemon zest and the flour.

9. Spread some of the jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.

10. Spread the filling mixture over the jam and sprinkle over the flaked almonds.

11. Transfer to the oven and bake for 20 minutes, or until set and golden-brown. Allow to cool in the tin before serving in slices.

Answer 5

I make a variation which goes down well, quantities and times vary according to size of tin, which should be lined with shortcrust pastry. I then cover with mincemeat instead of jam. (At other times, I use fresh fruits, plums, blackberries or raspberries, or a tin of fruit pie filling)

I then make a Victoria Sponge mixture, flavoured with almond essence, and spread on mincemeat. Finish off by sprinkling with flaked almonds, and bake.

Usually do tart in 10/11" tin, 3 egg Victoria mixture, bake for 1 hour at 160C.

Answer 6

Try the following Classic Bakewell Tart Pastry 200g plain flour 2 tbsp icing sugar 100g unsalted butter, chilled and cubed 2 large egg yolks, beaten Filling 6 tbsp strawberry jam 100g unsalted butter, softened 125g caster sugar 3 large eggs, beaten 1/2 tsp Almond extract 150g ground almonds 25g flaked almonds To Decorate 1 tbsp icing sugar, sifted First, make the pastry. Sift the flour, a pinch of salt and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs and there are no large lumps of butter left. You can also place the ingredients in a food processor and pulse until you get the same effect. Stir in half the beaten egg yolks until the mixture comes together. If the pastry won't come together, it is too crumbly or too wet. In the former case, add a few tbsp of water; in the latter, add a little more flour. Continue to add the remaining egg yolk, adding just enough until it binds into a soft but not sticky dough. You can add some water if your pastry is very dry, to make it easier to handle. However, if you can manage a fairly dry pastry, the end result will be more pleasingly crumbly. Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge. Unwrap the pastry and transfer to a lightly floured work surface. Lightly flour a rolling pin and roll the pastry out until it is 3mm thick – about the thickness of a pound coin. Pick up the pastry with the rolling pin and use to line the tart tin. Trim the edges with a knife. Press well into the corners, using a ball of spare pastry to gently stretch it into place. Chill for another half an hour in the fridge. Preheat the oven to 190°C, gas mark 5. Lightly prick the pastry with a fork to stop it rising. Line with baking parchment and fill with baking beans to help it keep its shape and stop the sides collapsing. Place on a baking sheet to make it easier to slip in and out of the oven and bake for 15 minutes. Remove the baking beans and parchment and return to the oven for 5 minutes until lightly golden and dry to the touch. Allow to cool, then spread jam over the pastry. Turn the oven down to 180°C, gas mark 4. To make the filling, place the butter and sugar in a bowl and beat together until pale and fluffy. Begin adding the eggs, a little at a time – they could curdle if you add them too fast. (Having everything at the same temperature helps avoid this outcome, too.) Add the almond extract and fold in the ground almonds. Spoon the mixture over the jam and level it out with the back of a spoon. Sprinkle over the flaked almonds. Return the tart to the baking sheet and place on the middle shelf of the oven for 30–35 minutes, or until the filling is golden on top and feels firm in the middle. If the tart seems to be browning too quickly, cover with a sheet of foil. If your oven is uneven, turn once during cooking. Remove from the oven, allow to cool slightly, and then remove from the tin and dust with icing sugar. Slice into 8 portions and serve.

Answer 7

I use the recipes on the BBC good food website and I find that they are really good and usually foolproof as they have been tried and tested! Here is a recipe for bakewell tart...it is just a traditional one but I suggest that you substitute the jam for cranberry sauce. It is almondy already which I think is quite festive because it tastes like marzipan.

http://www.bbcgoodfood.com/recipes/3943/bakewell-tart.jsp



There is also a recipe for a chocolate bakewell tart on the cadbury website which sounds lovely aswel!

http://www.cadbury.co.uk/EN/CTB2003/kitchen_lifestyle/recipes/chocolate_cakes/chocolate_bakewell_tart.htm



Happy baking! :)

Answer 8

Have a look at the Be Ro Website - it has some very good and reliable recipies - and the bakewell tart one works well!



http://www.be-ro.com/recipe/showrec44.html

Answer 9

if it's not tasty add some seafood like lobsters.. it should be tasty

Answer 10

mmmmm, and add some custard