Best 3 Butternut Bakewell Bars Recipes

Indulge in a delightful fusion of flavors with our delectable Butternut Bakewell Bars recipe, a harmonious blend of sweet butternut squash, nutty oats, and aromatic spices, delicately balanced on a tender buttery shortbread crust. These irresistible bars offer a symphony of textures, from the velvety smooth filling to the crumbly, buttery crust. But that's not all; we also unveil two additional delectable recipes: a classic Bakewell Tart, brimming with almond frangipane and tangy jam, and a creative Vegan Bakewell Slice, a plant-based delight that captures the essence of the traditional bakewell, all while catering to dietary preferences. Join us on this culinary adventure as we explore the art of creating these delectable treats, promising an explosion of flavors that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BAKEWELL BARS

Bakewell Bars image

We baked the flavors of the traditional English dessert Bakewell Tart into a bar using Pillsbury pie crust, raspberry preserves and a sweet dusting of powdered sugar.

Provided by Molly Yeh

Categories Dessert

Time 1h15m

Yield 18

Number Of Ingredients 13

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/3 cup raspberry preserves or jam
3 eggs, separated
3 tablespoons granulated sugar
1/2 cup almond paste
1/2 cup granulated sugar
1 cup unsalted butter, softened
1 to 1 1/2 teaspoons grated lemon peel
1 1/2 tablespoons lemon juice
1/2 teaspoon almond extract
1/2 teaspoon kosher (coarse) salt
1 1/3 cups Gold Medal™ all-purpose flour
Powdered sugar

Steps:

Heat oven to 400°F.
Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
Spread raspberry preserves over crust in pan; set aside.
In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

BUTTERNUT BAKEWELL BARS

Butternut bakewell bars image

Try these bakewell slices made with a healthier twist. We've replaced white flour with light spelt, and butternut squash is used for natural sweetness

Provided by Sophie Godwin - Cookery writer

Categories Afternoon tea, Dessert, Treat

Time 2h35m

Yield Serves 20

Number Of Ingredients 16

Ingredients

1 small butternut squash
200g pecans
100g softened butter
150g light brown sugar
2 large eggs
1 tsp cinnamon
150g light spelt flour
½ tsp baking powder
1 orange, zested
250g light spelt flour
150g cold butter, cut into cubes
1 egg yolk
Seville orange marmalade, for spreading
50g icing sugar
good pinch cinnamon
a few pecans, toasted and roughly chopped

Steps:

Heat the oven to 180C/160C fan/gas 4. Halve the butternut lengthways, scrape out and discard the pith and seeds, then put in a roasting tin, cut-side down. Roast in the oven for 1 hr 10 mins until completely soft. When it has 20 mins left, cook the pecans on a baking tray in the oven, then leave to cool. Scrape the flesh out of the butternut and purée in a food processor. Set both aside to cool. The purée and pecans can be prepared up to three days ahead.
For the pastry, blitz together the flour, butter and a pinch of salt in a food processor until it resembles coarse breadcrumbs. Add the egg and pulse until the pastry comes together. Wrap in cling film and chill for 2 hrs.
Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm loose-bottomed baking tin. Roll out the pastry, then lift into the tin. Don't worry if it falls apart a little, patch it up with your fingers and press down into the corners. Chill for 20 mins, then prick the base all over with a fork and bake for 10-12 mins until lightly coloured. Reduce the oven to 180C/160C fan/gas 4.
Grind the pecans in a food processor, then tip into a large bowl with all the sponge filling ingredients and a pinch of salt. Beat with an electric whisk until well combined. Warm the marmalade, then spread over the pastry. Smooth the cake batter on top and bake for 20-25 mins. Leave to cool.
Mix the icing sugar with the cinnamon and enough water to make a thick drizzling consistency. Drizzle over the cake and scatter over the pecans. Once the icing is set, cut into 20 bars.

Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

BAKEWELL SLICE

Bakewell Slice image

A delectable version of the Bakewell tart baked on a baking sheet that is a favorite with everyone I know.

Provided by cookingismylife

Categories World Cuisine Recipes European UK and Ireland English

Time 2h5m

Yield 12

Number Of Ingredients 12

Ingredients

1 (14.1 ounce) package pie crust pastry
¾ (10 ounce) jar seedless raspberry jam
¾ cup unsalted butter
¾ cup white sugar
2 tablespoons white sugar
4 eggs
1 ½ tablespoons lemon juice
2 teaspoons almond extract
1 teaspoon lemon zest
2 cups ground almonds
½ cup sliced almonds
confectioners' sugar

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
Spread raspberry jam evenly over the cooled pastry.
Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

Nutrition Facts : Calories 534.4 calories, Carbohydrate 46.8 g, Cholesterol 92.5 mg, Fat 35.7 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 185.5 mg, Sugar 27.4 g

Tips:

For a richer flavor, use dark chocolate instead of milk chocolate.
If you don't have almond flour, you can make your own by grinding almonds in a food processor.
Be careful not to overmix the batter, as this can make the bars tough.
For a gooey center, bake the bars for 25-30 minutes. For a firmer center, bake for 35-40 minutes.
Let the bars cool completely before cutting them into squares.

Conclusion:

These butternut bakewell bars are a delicious and easy-to-make treat that are perfect for any occasion. They are made with a simple shortbread crust, a sweet and nutty filling, and a rich chocolate ganache. The bars are also gluten-free and can be made vegan by using dairy-free butter and milk. Whether you are looking for a dessert to serve at a party or a sweet snack to enjoy at home, these butternut bakewell bars are sure to please everyone.