Bakewell Tart Cocktail Recipes

TRADITIONAL BAKEWELL TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
• Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
• Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
• Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

BAKEWELL TARTS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
• Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
• Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

BAKEWELL TARTS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
• Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
• Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
• Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
• Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

TRADITIONAL BAKEWELL TART

Steps:

• Gather the ingredients. Preheat the oven 325 F / 170 C / Gas 3.
• Sift the flour into a bowl.
• Add the butter and salt and rub into the flour with your fingertips until the mixture resembles sand (working as quickly as you can so the dough does not get warm).
• Add the water to the mixture, a little at a time, and, using a cold knife, stir until the dough binds together. You should have a soft, but not sticky, dough that has formed. Wrap the dough in plastic wrap, and chill for a minimum of 15 to 30 minutes.
• Gather the ingredients.
• Roll out the pastry on a lightly floured board to 1/4 inch thick.
• Grease and then line an 8-inch deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the tart case with parchment paper and fill with baking beans . Cook for 15 minutes or until the pastry is a pale golden color.
• Remove the baking beans, lightly brush the inside of the pastry case with a little egg white , and cook for a further 5 minutes.
• Spread the raspberry jam onto the base of the pastry case. Leave to cool.
• Cream the butter and sugar together until pale in color using an electric hand whisk.
• Add the beaten eggs and egg yolk a little at a time.
• Gently fold in the ground almonds and lemon zest.
• Pour the mixture into the pastry case and gently level the surface to ensure the whole case is filled. Place the tart tin on a baking sheet,
• Bake for 20 minutes, then sprinkle the flaked almonds onto the top of the tart.
• Bake for a further 20 minutes, or until golden and set.
• Leave to cool and serve with custard sauce or cream.

BAKEWELL SHOTS

Steps:

• Take six shot glasses and drop a cherry into the bottom of each one along with a drizzle of the kirsch.
• Put all of the other ingredients, except for the ice, into a cocktail shaker and shake hard until frothy. You can also do this in a blender if that's easier. Once frothy add the ice and shake until the outside of the cocktail shaker feels very cold. Double strain the mixture into a jug then carefully share the mixture out between the glasses.

BAKEWELL TART COCKTAIL

Steps:

• Add ice to a shaker and add amaretto to the ice.
• Add creme de cassis; add vodka add and some good quality chocolate syrup to the mix. (Amount needed is to just flavor the cocktail in a similar way the chocolate liquor will do.).
• Add two or three squirts of whipped cream to the mix and shake till blended.
• Pour in to a long glass, add more ice and enjoy.

CHERRY BAKEWELL COCKTAIL

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!

CREAMY BAKEWELL TART

Steps:

• In a shot glass add the amaretto, followed by the Baileys.
• Finish off with the cherry liqueur, then serve.