Steps to Make Perfect Bakewell Tart

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, bakewell tart. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Read Customer Reviews & Find Best Sellers. This classic Bakewell tart is topped with feathered icing to give an impressive finish. A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.

Bakewell Tart is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Bakewell Tart is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have bakewell tart using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Bakewell Tart:

1. Get Pastry
2. Take Plain Flour
3. Prepare Icing Sugar
4. Prepare Butter
5. Prepare Egg Yolk
6. Make ready Filling
7. Prepare Butter (softened)
8. Prepare Caster Sugar
9. Take Eggs
10. Get Ground Almonds
11. Take Almond Extract
12. Make ready Raspberry Jam
13. Prepare Flaked Almonds

It originated in the picturesque town of Bakewell in the Derbyshire Peak District and is easy to make. It is a delicious dessert, and also makes a delightful afternoon treat, a​ pudding, or simply a snack with a cup of tea. Method To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

Steps to make Bakewell Tart:

1. Sieve the flour and icing sugar into a bowl. Rub in the butter. Add the egg yolk and 2 tsp water and mix to a firm dough. Roll out onto a lightly floured board and use to line a deep 23cm loose-based, fluted tart tin. Chill for 15 mins.
2. Heat the oven to gas 4, 180°C, fan 160°C. Bake the pastry case ‘blind’ for 15 mins. Remove the paper and baking beans and cook for a further 10 mins until the pastry is dry and a light golden colour. Remove from the oven and leave to cool.
3. For the filling, beat together the butter and sugar. Beat in the eggs, one at a time, then stir in the ground almonds and almond extract. Spread the jam over the base of the pastry case. Spread the almond filling evenly on top, then sprinkle over the flaked almonds.
4. Bake for 35–40 mins until the frangipane filling is firm and golden brown on top (see Tips, below). Allow to cool slightly and serve while just warm or cool completely in the tin. Carefully remove from the tin and dust with icing sugar just before serving, perhaps with cream or custard, if you like.

Method To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough. Bakewell tart is a sweet shortcrust pastry shell filled with a layer of raspberry jam and frangipane and sprinkled with sliced almonds. This traditional British bake is the perfect treat with a cuppa tea! As I've gotten older I keep falling more and more in love with almond, frangipane flavors.

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