Bakewell Tart Scones Recipes

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.

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.

BAKEWELL TART RECIPE

Steps:

• Method
• Grease a 20cm 8 inch fluted loose bottomed tart tin

BAKEWELL TART SCONES

Steps:

• GIVE YOUR AFTERNOON TEA A NEW TWIST WITH THIS TASTY NEW SCONE FILLING IDEA. INSPIRED BY THE FLAVOURS OF BAKEWELL TART, IT COMBINES CHUNKY CHERRY JAM WITH A SWEET ALMOND CREAM AND ALMOND FLAKES FOR EXTRA CRUNCH. * Pour the double cream for RICHNESS into a large bowl along with the almond essence for SWEETNESS. Whip using an electric hand whisk until just stiff. Taste the cream and add a little extra almond essence if required. * Slice the scones in half and divide the almond cream between them. * Top with a generous spoonful of sour cherry jam for FRUITINESS and scatter with flaked almonds for CRUNCH to serve.

BAKEWELL TART SCONES

Steps:

• Mix the flour, ¼ tsp salt, the baking powder and sugar together in a bowl. Rub the butter in using your fingertips until the mixture resembles fine breadcrumbs. Or, gradually pulse the ingredients together in a food processor.
• Gradually stir the milk and almond extract into the flour mixture using your hands until you have a smooth dough. Lightly dust the work surface with flour and gently roll the dough out to a 2cm thickness. Transfer to a baking tray lined with baking parchment and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
• Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Stamp out three or four scones using a 7cm round cutter. Place, upside-down, on a baking sheet lined with baking parchment, leaving a 2cm gap between each. Roll the remaining dough out again and stamp out as many scones as you can (you should get about six in total). Brush the scones with the beaten egg, making sure it doesn't drip down the sides as this will cause the scones to rise unevenly. Sprinkle over the flaked almonds. Bake for 15-20 mins until golden brown. Leave to cool completely. Will keep frozen in an airtight container for up to three months.
• For the topping, mix the icing sugar with 1-2 tbsp water. Drizzle over the scones and top each one with a cherry. These are delicious to eat as they are, or serve with jam and clotted cream, if you like.