Mary Berrys Bakewell Tart Recipes

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MARY BERRY(-ISH) CHERRY BAKEWELL TART



Mary Berry(-ish) Cherry Bakewell Tart image

This recipe is adapted from one that appeared on The Great British Baking Show, called "Mary's Bakewell Tart". I changed a few things. I used Tart Cherry Jam, rather than making my own raspberry jam. I also topped the tart with sliced almonds and confectioners' sugar, rather than a confectioners' sugar icing, and added a couple pinches of salt. The jam I used was This one. The original recipe was written with weights of ingredients, in grams, rather than Imperial measurements. I calculated measurements from the weighted ingredients I used. So I recommend using the weights, as noted, if you have a scale. Special equipment needed: a 9" Tart pan or 9" Springform pan, either with removeable bottom. It is worth mentioning that, like many baked goods, the flavor of this tart improves over time. If you can make it a day in advance, I highly recommend it. I like to keep the tart in the refrigerator because it makes the slices much easier and prettier.

Provided by adapted from Mary Berry

Categories     Desserts

Time 1h10m

Number Of Ingredients 15

1 2/3 c. AP Flour (225 g/8 oz.)
11 T Butter, chilled (150 g/5.5 oz.)
1/4 c. Confectioners' Sugar (25 g/1 oz.)
1 Lg Egg, beaten
2 T ice water, plus more, if necessary to form a soft dough
1/4 t. salt
1/3 c. Tart Cherry Jam (or substitute any of your favorite jam)
11 T Butter, softened (150 g/5.5 oz.)
3/4 c. Granulated or Baker's Sugar (150 g)
1 1/2 c. Almond Flour or Finely Ground Almonds (150g, 5.5 oz.)
1/4 t. Salt
1 Lg Egg, beaten
1 t. Almond Extract
1/3 c. Sliced Almonds
1 T Confectioners' Sugar, sifted

Steps:

  • 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. Add the salt and confectioners' sugar, and egg, pulse again. Slowly add the ice water while pulsing until the ingredients just begin to form a soft dough.
  • On a floured work surface, pour out the dough and roll into a 12″ circle. Transfer the circle to your 9" tart pan or springform, allowing the dough to cover the sides of the pan about 1-2 inches. Refrigerate for 30 minutes.
  • Preheat oven to 390F. 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). Bake 15 minutes, remove weights or beans, then the parchment. Return to oven for 5 minutes until crust appears dry. Cool on a rack for several minutes while preparing filling.
  • Spread the jam across the slightly cooled crust.
  • Using a hand mixer or stand mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes. Add the almond flour, egg, salt and almond extract and mix until incorporated. The mixture should be quite thick, sort of like thick oatmeal. Spoon on top of the jam in the shell and smooth with an offset knife.
  • Sprinkle the flattened top of the filling with the sliced almonds.
  • Reduce oven heat to 355F. Bake 25-35 minutes until top is golden and a toothpick or skewer inserted into the center of the tart comes out clean. Let the tart cool in the pan until completely cool.
  • When ready to serve, sift confectioners sugar over tart.

MINI BAKEWELL TARTS



Mini Bakewell Tarts image

Easy to make and incredibly satisfying to eat, these little moreish tarts will be regulars on your table

Provided by snugglewuffin

Time 55m

Yield Makes Tartlets

Number Of Ingredients 14

PASTRY
* 375g plain flour
* 225g unsalted butter , cold and diced
* 75g caster sugar
* 3 eggs
FILLING
* 1 heaped tsp raspberry/strawberry jam
* 150g unsalted butter , at room temperature
* 150g caster sugar
* 3 eggs , beaten
* egg yolk
* 150g ground almonds
* lemon , zested*
* 1 tbsp flaked almonds*

Steps:

  • To make the pastry, crumb the flour, butter and sugar with your hands until the mixture resembles breadcrumbs OR throw the ingredients into a food processor until the same result is achieved.
  • Add the eggs and mix until the dough comes together but be careful not to over work the pastry or it will become tough. Flatten into a disc, and make about 2-3 dozen mini pies in a muffin tin. Heat the oven to 180C/fan 160C/gas 4.
  • Put a teaspoon of rassberry jam into the bottom of each tart. Beat the eggs. Cream together the butter and sugar. Then gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest*.
  • Carefully spoon the mixture over the jam. Bake for 20 mins and sprinkle with flaked almonds* and bake for a further 10 - 15 mins or until golden brown and set. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard. * - optional
  • They keep well in an airtight container for almost a week but that shouldn't be an issue.

MARY BERRY'S BAKEWELL TART



Mary Berry's Bakewell Tart image

A classic British tart which has a jam base, cake like frangipane filling and almonds and icing on top. Delicious!

Provided by Mary Berry (adapted by Christina Conte)

Categories     Desserts

Time 55m

Number Of Ingredients 14

3 to 4 tbsp raspberry jam, or any other flavor (you can also use mincemeat for a delicious twist)
1 1/2 stick (6 oz) butter
3/4 cup (6 oz) sugar
3/4 cup (6 oz) ground almonds
2 eggs (preferably organic), beaten
1/2 tsp. almond extract (I omitted this as it's not my favorite flavor)
1/2 cup (3 oz) flaked almonds
2 cups (9 oz) all purpose flour
(pinch of salt -my addition)
one stick (4 oz) good quality butter (I use Kerrygold)
(1 1/2 tsp sugar -my addition)
4 to 5 tbsp ice-cold water
2/3 cup (3 oz) confectioner's sugar
2 to 3 tablespoons water or milk

Steps:

  • Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the sugar, then the water and mix gently to make a soft dough. (Or you can make it in a food processor, like this.)
  • Roll out the dough on a lightly floured surface, then line a 9"in tart tin. Refrigerate for 30 minutes.
  • Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
  • Spread the jam or mincemeat on the bottom of the crust then make the frangipane filling.
  • Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract (if using.) Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
  • Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
  • Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon (any kitchen cutlery would probably work), drizzle the icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.
  • Cut into slices and enjoy!

Nutrition Facts : Calories 339 calories, Carbohydrate 61 grams carbohydrates, Fat 22 grams fat, Protein 10 grams protein, ServingSize 1 slice

BAKEWELL TARTS



Bakewell tarts image

Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat

Provided by Elena Silcock

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 9

2 x 320g sheets of all butter shortcrust pastry
120g butter, softened
120g golden caster sugar
1 egg
1 tbsp plain flour
110g ground almonds
90g cherry jam
200g icing sugar
12 glacé cherries

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.

Nutrition Facts : Calories 534 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

FEATHER-TOPPED BAKEWELL TART



Feather-topped Bakewell tart image

This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 12

Number Of Ingredients 14

200g/7oz raspberries
250g/9oz jam sugar
225g/8oz plain flour, plus extra for dusting
150g/5½oz butter, chilled
25g/1oz icing sugar
1 large free-range egg, beaten
150g/5½oz butter, softened
150g/5½oz caster sugar
150g/5½oz ground almonds
1 large free-range egg, beaten
1 tsp almond extract
300g/10½oz icing sugar
1 tsp almond extract
pink food colouring gel

Steps:

  • For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
  • For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough.
  • Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling.
  • For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.
  • Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.
  • Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25-35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.
  • For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle.
  • When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices.

BAKEWELL TRAYBAKE



Bakewell traybake image

This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser.

Provided by Jackie Kearney

Categories     Cakes and baking

Yield Serves 4-6

Number Of Ingredients 13

300g/10½oz plain flour, plus extra for dusting
125g/4oz cold unsalted butter, cut into cubes
30g/1oz sugar
2 free-range eggs
2 tbsp milk (optional)
225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz ground almonds
3 free-range eggs
1 lemon, finely grated zest only
50g/2oz plain flour
1 jar raspberry jam
flaked almonds, for sprinkling

Steps:

  • For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes.
  • Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes.
  • Preheat the oven to 200C/400F/Gas 6.
  • Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown.
  • Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.
  • For the filling, beat the butter and sugar together in a bowl until pale and fluffy.
  • Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.
  • Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.
  • Spread the filling mixture over the jam and sprinkle over the flaked almonds.
  • Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving.
  • To serve, cut the tart into 5cm/2in squares.

BAKEWELL SLICES



Bakewell Slices image

Mary Berry has the ultimate recipe for bakewell slices. The combination of crunchy biscuit base, sweet jam and rich almond sponge is irresistible.

Provided by Mary Berry

Categories     Afternoon Tea, Snack

Number Of Ingredients 0

Steps:

  • 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 2-3 tablespoons cold water gradually, mixing to form a soft dough. Preheat the oven to 180°C/fan 160°C/gas 4. Roll the dough out on a lightly floured work surface and use it to line a 30x23cm (12x9in) traybake or roasting tin. Measure all the sponge ingredients into a bowl and beat until well blended. Spread the pastry with raspberry jam and then top with the sponge mixture. Sprinkle with the flaked almonds. Bake in the preheated oven for about 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin and then cut into slices.

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  • For the jam, place the raspberries in a small deep-sided saucepan and crush them with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted.
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