CHERRY BAKEWELL COCKTAIL
This cherry bakewell cocktail is a dessert cocktail inspired by the ingredients in a cherry Bakewell tart.
Provided by uglyducklingbakery
Categories Drinks
Time 10m
Number Of Ingredients 8
Steps:
- Combine the ground almond and sugar on a small plate. Rub the edge of the lemon around the edge of the glass, and dip the glass upside down into the almond-sugar to sugar the rim of the glass.
- Add the brandy, Amaretto, cherry liqueur, lemon juice, and syrup to a cocktail shaker full of ice, shake, and strain into your glass.
- Garnish with a cherry or two and enjoy!
Nutrition Facts : ServingSize 1 cocktail, Calories 287 kcal, Carbohydrate 29 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 1 g
CHERRY BAKEWELL COCKTAIL
Turn the flavours of cherry bakewell into a cocktail with amaretto and cherry cordial. Finish with a maraschino cherry for the ultimate kitsch beverage
Provided by Esther Clark
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Fill two tall glasses with ice cubes. Combine the amaretto, cordial and lemon juice in a small jug, then divide between the glasses. Top with lemonade, then stir well. Garnish with a maraschino cherry, if you like.
Nutrition Facts : Calories 211 calories, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Sodium 0.03 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
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