I LOVE the Bakewell flavour, and I have some delicious Bakewell bakes on my blog, but this is just the best. We all love a classic bake right?! Well, today’s new post is 100% one of the most classic bakes you can ever bake or even consume… a Bakewell tart.
Please see my disclosure for more details!* A classic dessert we all know and love – homemade shortcrust pastry, jam, frangipane, almonds… a Bakewell tart! I will link it in my recipe, where you could buy it or at least know what the jar looks like.*This post may contain affiliate links. Anyway, I used the Stonewall Brand of Sour Cherry Jam, which can be purchased at Amazon, or is also in may grocery stores. (Her original recipe, linked in the top part of my recipe, also calls for making one’s own jam, from raspberries- i didn’t want to deal with the seeds). I think the bigger pieces of fruit perhaps don’t allow the flavor to be distributed as evenly in that volume. I think if you are using preserves, you may want to go to 1/2 cup, but I have never done this, so I don’t know exactly how it would work. I didn’t feel that was quite enough to spread over my 9” crust, so I increased the amount I used to 1/3 cup. Regarding the amount of jam, Mary Berry’s original recipe called for 4 Tablespoons, or 1/4 cup. So glad to hear, Nanci, that everyone liked the Bakewell Tart. When ready to serve, sift confectioners sugar over tart.Let the tart cool in the pan until completely cool. Bake 25-35 minutes until top is golden and a toothpick or skewer inserted into the center of the tart comes out clean. Sprinkle the flattened top of the filling with the sliced almonds.Spoon on top of the jam in the shell and smooth with an offset knife. The mixture should be quite thick, sort of like thick oatmeal. Add the almond flour, egg, salt and almond extract and mix until incorporated. Using a hand mixer or stand mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes.
Spread the jam across the slightly cooled crust.Cool on a rack for several minutes while preparing filling. Return to oven for 5 minutes until crust appears dry. Bake 15 minutes, remove weights or beans, then the parchment. Line the bottom and sides of the tart shell with parchment paper (or foil would work) and cover with pie weights or dried beans (see Notes). Transfer the circle to your 9” tart pan or springform, allowing the dough to cover the sides of the pan about 1-2 inches. On a floured work surface, pour out the dough and roll into a 12″ circle.
Slowly add the ice water while pulsing until the ingredients just begin to form a soft dough. Add the salt and confectioners’ sugar, and egg, pulse again. In the bowl of a food processor (you could also do this by hand using a pastry cutter or your fingers), pulse together the Butter and Flour, until the largest chunks of butter are the size of large breadcrumbs or peas.Trust me, you will wonder where this package of deliciosity (is that a word?) has been all of your life! One fine example is this traditional Cherry Bakewell Tart Recipe, adapted from a Mary Berry recipe. Thank goodness now we have The Great British Baking Show (TGBBS) which stars Mary Berry, esteemed British Baker and author of 70+ cookbooks, to at least enlighten us on the baked goodness of Great Britain. (Ok, dating myself here, but this is not what most of us used the internet for in those days.) I hadn't even heard of Mary Berry. Clearly, I didn't know where to find a Bakewell Tart. Could it have been that I was backpacking through several cities, on the $50 a day plan, the one that was supposed to include room and board? Maybe.Ĭould it be I was so much younger and didn't know where to find the culinary delights of London? Again, maybe. Years ago, when I was visiting London for the first time, I loved the cosmopolitan feel of the city, as well as its rich history, regal castles, the fantastic architecture, the museums, and don't even get me started on Harrod's.
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