Cherry Bakewell Slices Recipes

CHERRY BAKEWELL TART RECIPE

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.

CHERRY BAKEWELL

Steps:

• 1. First, make a quantity of basic shortcrust pastry Weigh the flour into a large bowl. Cut the butter into manageable chunks and add to the flour. Scoop up some butter and flour in both hands, then rub them into each other. Continue to rub until your mixture looks like breadcrumbs. Weigh out the water and add around three-quarters to the bowl. Swirl a knife around to incorporate it before using your hands to see if it comes together. Add more water, a little at a time (use the whole lot if needed) and work it in until you've mopped up any free crumbs from the side of the bowl. This might take a little 'almost kneading', but that's fine. Smoosh your dough flat, wrap it tightly in cling film and chill for as long as you can spare - anything from 15 minutes to 3 days is fine. 2. Whilst the pastry is resting in the fridge, preheat the oven to 180°C/160°C fan/Gas 4 and grease a 12-inch tart tin with plenty of butter. 3. Roll out your chilled pastry on a floured surface to the thickness of a £1 coin. Roll it up around your rolling pin and place it in the tart tin. You should then trim around the edges, leaving at least a centimetre overhang. Prick the base with a fork and chill for another 15 minutes. Freeze any excess pastry. 4. Line your pastry case with a square of baking paper weighted down with some loose change or some baking beans. Bake for 15-20 minutes, then remove the paper and bake for another 10 minutes until pale, but obviously cooked. 5. Whilst the case is baking, start the jam. Put the cherries and raspberries into a pan with the sugar, place on a high heat and bring to a boil. Reduce the heat to medium and simmer until thick and jammy, stirring regularly. This will take about 10 minutes. 5. Make your frangipane whilst the pastry is baking by mixing the butter and sugar together until paste-like. Make sure the butter is soft before starting; give it a zap in the microwave if necessary. Add the eggs and almonds and mix everything together until it is a pretty even consistency. Unlike flour, you can't really overmix the almonds, but you can turn them from a ground consistency to one a bit more like peanut-butter, so don't go mad with the whisk. 6. When the pastry is baked, trim the excess with a sharp knife. Spread your jam over the base and then cover carefully with frangipane. Sprinkle the flaked almonds on top. Return to the oven and bake for 20 minutes or until the frangipane is springy and golden.

BAKEWELL SLICE

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.

RASPBERRY BAKEWELL SLICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
• Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
• For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
• To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

CHERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

CHERRY BAKEWELL SLICES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper.
• Roll out the pastry and use it to line a 33x23cm shallow tin, allowing it to come 3cm up the sides.
• Line the pastry with a piece of foil and weigh it down with rice. Bake for 10 minutes then remove the foil and rice and return to the oven for a further 5 minutes.
• Spread the base with the preserve. Scatter the cherries over the base.
• Beat the butter and caster sugar until creamy. Beat in the eggs one at a time, then the extract. Fold in the ground almonds and flour.
• Spread over the pastry base, then sprinkle with the flaked almonds. Bake for 40 minutes, covering loosely with foil after 25 minutes, to stop it browning too much.
• Leave to cool. Dust with icing sugar and decorate with cherries, if using.

CHERRY BAKEWELL TART

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.