Iced Bakewell Tart Recipes
ICED BAKEWELL TART
Taken from 'Baking and Desserts' cook book - Tasty Tip; This tart is delicious when served with spoonfuls of thick greek yoghurt or traditional vanilla ice cream. It is not essential to use raspberry jam in this recipe. If there is none in the store cupboard use any seedless jam available. Blackcurrant jam would work particularly well.
Provided by McCarthy
Categories Sweet
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/400F/Gas 6. Place the flour and salt in a bowl, rub in the 50g butter and vegetable fat until the mixture resembles breadcrumbs. Alternatively, blend quickly, in short bursts in a food processor.
- Add the 2 egg yolks and sufficient water to make a soft, pliable dough. Knead lightly on a floured board the chill in the refrigerator for about 30 minutes. Roll out the pastry and use to line a 23 cm loose-bottomed flan tin.
- For the filling, mix together the 125 g melted butter, caster sugar, almonds and 2 beaten eggs and add a few drops of almond essence. spread the base of the pastry case with the raspberry jam and spoon over the egg mixture.
- Bake in the preheated oven for about 30 minutes or until the filling is firm and golden brown. Remove from the oven and allow to cool completely.
- When the tart is cold make the icing by mixing together the icing sugar and lemon juice, a little at a time, until the icing is smooth and of a spreadable consistency.
- Spread the icing over the tart, leave to set for 2-3 minutes and sprinkle with the flaked almonds. Chill in the refrigerator for about 10 minutes and serve.
Nutrition Facts : Calories 614.1, Fat 38.6, SaturatedFat 15.9, Cholesterol 152.8, Sodium 245.4, Carbohydrate 60.2, Fiber 3.3, Sugar 34.7, Protein 9.9
ICED BAKEWELL TART TRAYBAKE
Take the classic bakewell tart recipe and make it into a tray bake in this recipe. A golden layer of shortcrust pastry topped with an almond cake, strawberry jam, icing and glacé cherries. For more of a classic recipe, look no further than our champion bakewell tart.
Provided by delicious. magazine
Categories Sweet tart recipes
Time 55m
Yield Serves 14-16
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 30cm x 20cm baking tray. Spread the jam over the pastry base.
- Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.
- Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool in the tin.
- In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and flaked almonds and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve
Nutrition Facts : Calories 474kcals, Fat 25.2g (10g saturated), Protein 6g, Carbohydrate 60g (38.6g sugars)
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