Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, bakewell tart. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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. This classic Bakewell tart is topped with feathered icing to give an impressive finish. Arrange tart shells on a baking sheet.
Bakewell Tart is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Bakewell Tart is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook bakewell tart using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bakewell Tart:
- Make ready Pastry
- Get 200 g Plain Flour
- Prepare 1 tbsp Icing Sugar
- Take 125 g Butter
- Take 1 Egg Yolk
- Get Filling
- Get 180 g Butter (softened)
- Take 180 g Caster Sugar
- Take 3 Eggs
- Prepare 180 g Ground Almonds
- Take 1 tsp Almond Extract
- Make ready 200 g Raspberry Jam
- Prepare 25 g Flaked Almonds
Add the water, mixing to form a soft dough. Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of raspberry jam, frangipane (almond cream), and toasted almond slices. Our version is just one of many variations on a traditional Bakewell Tart. Bakewell tart is a sweet shortcrust pastry shell filled with a layer of raspberry jam and frangipane and sprinkled with sliced almonds.
Instructions to make Bakewell Tart:
- Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.
- Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.
- For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
- Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below). Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.
Our version is just one of many variations on a traditional Bakewell Tart. Bakewell tart is a sweet shortcrust pastry shell filled with a layer of raspberry jam and frangipane and sprinkled with sliced almonds. This traditional British bake is the perfect treat with a cuppa tea! As I've gotten older I keep falling more and more in love with almond, frangipane flavors. The Bakewell tart was born in the district of Derbyshire Dales, in the center of Great Britain.
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