Best 3 Pistachio Black Cherry Bakewell Tart Recipes
Indulge in the symphony of flavors and textures with the Pistachio Black Cherry Bakewell Tart, a delectable pastry that combines the nutty richness of pistachios, the sweet-tart burst of black cherries, and the velvety smoothness of almond frangipane filling. This classic English treat features a crisp and buttery shortcrust pastry that encapsulates the luscious filling, topped with a delicate lattice crust. As you take a bite, the combination of crunchy pistachios, juicy black cherries, and the creamy almond filling creates a harmonious dance in your mouth. Discover the secrets behind this delightful dessert with our comprehensive recipe, which includes step-by-step instructions, ingredient lists, and helpful tips to ensure a perfect bake. Dive into the world of the Pistachio Black Cherry Bakewell Tart and experience a taste of pure bliss.
Here are our top 3 tried and tested recipes!
CHERRY BAKEWELL TART RECIPE
These mini Cherry Bakewell Tarts are a fantastic alternative to the regular American Cherry Pie. They are light and delicate and filled with the most delicious cherry jam. The crust will also melt in your mouth!
Provided by Beth Le Manach
Categories Desserts
Time 2h5m
Number Of Ingredients 19
Steps:
- In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
- In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.
- Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.
- Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.
- Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.
- Then place 1 tablespoon of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.
- Bake at 350F for 25 mins or until the tart is golden brown and set. Allow to cool.
- For whipped Cream: Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.
- Dust with powdered sugar and top with a fresh cherry before serving.
Nutrition Facts : Calories 191 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 58 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PISTACHIO & BLACK CHERRY BAKEWELL TART
This nutty pistachio sponge has a layer of sweet, black cherry jam that'll leave you wanting more. It's an impressive party dessert, yet simple to make
Provided by Elena Silcock
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. First, make a frangipane. Beat the sugar and butter until light and fluffy, then beat in the eggs one at a time. Add the pistachio paste, flour and almonds and mix well.
- Spread the black cherry jam over the base of the pastry case, top with the frangipane mixture and bake for 25-30 mins. Leave to cool completely, then serve with crème fraîche, if you like.
Nutrition Facts : Calories 619 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
CHERRY BAKEWELL TART
Make this glorious cherry bakewell tart for dessert, with homemade almond pastry, a frangipane filling, cherry jam and fresh cherries dotted throughout
Provided by Tom Kerridge
Categories Dessert
Time 1h50m
Number Of Ingredients 13
Steps:
- First, make the pastry. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Shape into a disc, wrap and chill for 30 mins. Will keep chilled for two days.
- For the filling, beat the butter and sugar together with an electric whisk until combined. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. Will keep chilled for up to a day. Remove from the fridge an hour before needed.
- Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Chill for another 30 mins or put in the freezer for 20 mins.
- Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, then line with a large circle of baking parchment. Fill with baking beans and bake for 20 mins. Remove the beans and parchment, then bake for 10-15 mins more until the pastry is biscuity brown. Remove from the oven, trim off the excess using a serrated knife, then leave to cool slightly.
- Spread the cherry conserve or jam over the base of the tart, then spoon in the frangipane filling and gently spread to the edges. Push the cherries into the filling slightly, then scatter over the flaked almonds. Bake for 45-50 mins until the cherries have sunken into the tart and the filling is deeply golden and set. Leave to cool completely in the tin, then remove to a serving plate or board and cut into slices. Serve with clotted cream, crème fraîche or a scoop of vanilla ice cream, if you like.
Nutrition Facts : Calories 495 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
Tips:
- To make the perfect pastry, use cold butter and work it quickly into the flour. This will prevent the butter from melting and making the pastry tough.
- If you don't have a food processor, you can make the pastry by hand. Simply rub the butter into the flour until it resembles coarse breadcrumbs, then add the water and mix until the dough just comes together.
- Don't overwork the pastry, or it will become tough. Mix it just until it comes together, then wrap it in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
- When rolling out the pastry, use a light touch and don't press down too hard. This will help to prevent the pastry from shrinking in the oven.
- If the pastry is too sticky to roll out, chill it for a few minutes before trying again.
- To make the filling, use fresh, ripe black cherries. If you can't find fresh cherries, you can use frozen or canned cherries. Just be sure to thaw them and drain them before using.
- Don't overcook the filling, or it will become too thick and syrupy. Cook it just until the cherries are softened and the filling is thickened.
- When assembling the tart, brush the pastry with egg wash before baking. This will help to give the tart a golden brown crust.
- Bake the tart in a preheated oven. This will help to prevent the pastry from becoming soggy.
- Let the tart cool completely before slicing and serving. This will help to prevent the filling from running out.
Conclusion:
Pistachio black cherry Bakewell tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its buttery pastry, sweet cherry filling, and crunchy pistachio topping, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.
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