Indulge in the delightful flavors of Grandma's Bakewell Tart, a timeless classic that combines a sweet pastry crust, a layer of raspberry jam, and a frangipane filling made from almond, butter, and sugar. This delectable treat is sure to satisfy your sweet tooth and evoke nostalgic memories with every bite. In this article, we present a collection of Bakewell Tart recipes that cater to different skill levels and preferences. From the traditional Bakewell Tart recipe that stays true to Grandma's original creation to variations that incorporate unique twists, such as a gluten-free version and a Bakewell Tart with a chocolate ganache topping, there's a recipe here for every baker. Get ready to embark on a culinary journey as we explore the secrets behind this iconic dessert.
Let's cook with our recipes!
GRANDMA'S BAKEWELL TART
I recently came across my maternal Grandma's recipe book, printed in 1933. In it, I came across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe and it makes a delicious tart, which I remember her making for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologize for the poor photo but the family started tucking into the tart before I could photograph it. Serve with cream, ice cream, or custard. It will bring a smile to your face.
Provided by DorsetJammer
Categories World Cuisine Recipes European UK and Ireland English
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
- Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
- Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
- Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 48.7 g, Cholesterol 107.9 mg, Fat 28.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 190.9 mg, Sugar 17.6 g
BAKEWELL TARTS
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
Tips:
- Use a food processor to quickly and easily make the pastry.
- Don't overwork the pastry. The more you work it, the tougher it will be.
- Use your fingers to gently press the pastry into the tart tin.
- Prick the bottom of the pastry with a fork to prevent it from bubbling up.
- Bake the tart blind for 15 minutes. This will help to prevent the pastry from becoming soggy.
- Make sure the frangipane mixture is thick enough. It should be able to hold its shape when you spoon it into the tart.
- Spread the frangipane mixture evenly over the bottom of the pastry.
- Arrange the almond slices on top of the frangipane mixture.
- Bake the tart for 30-35 minutes, or until the pastry is golden brown and the frangipane mixture is set.
- Allow the tart to cool completely before serving.
Conclusion:
Grandma's Bakewell Tart is a classic English dessert that is perfect for any occasion. With its buttery pastry, almond frangipane filling, and sweet raspberry jam, it's sure to be a hit with everyone. So next time you're looking for a delicious and easy-to-make dessert, give Grandma's Bakewell Tart a try.
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