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
CHERRY BAKEWELL CAKE
If you know someone who likes bakewell tart, then they will just love this cake - it's full of almond flavour and sandwiched with cherry jam
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 600 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 65 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.83 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
CHERRY BAKEWELL CAKE
Based on the classic english bakewell tart. If you know someone who likes almonds and cherries, then they will just love this cake - it's full of almond flavour and sandwiched with cherry preserves.
Provided by English_Rose
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in 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 preserves. Sandwich the second sponge on top. Sieve the confectioners 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.
Nutrition Facts : Calories 533.4, Fat 30.4, SaturatedFat 14.1, Cholesterol 159.1, Sodium 269.4, Carbohydrate 60.4, Fiber 2.2, Sugar 46.6, Protein 8
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
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