Pbj Bakewell Tart 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.

PEANUT BUTTER AND JELLY TART

Steps:

• Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
• Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
• Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
• Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.

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.

PBJ BAKEWELL TART

Steps:

• First, make the pastry. Tip the flour, cocoa, butter and a pinch of salt into a food processor and blitz until the mixture resembles fine breadcrumbs. Add the egg yolk, icing sugar and 2 tbsp cold water and blitz again until just starting to clump together. Tip onto your work surface (don't worry about washing the bowl), knead briefly into a smooth ball of dough, then flatten into a thick disc shape, wrap in cling film and chill for 30 mins.
• Add the remaining ingredients - except for the jam and the peanuts to serve - to the food processor and blitz until smooth and creamy. Heat the oven to 180C/160C fan/gas 4.
• Remove the pastry from the fridge and roll out to the thickness of a £1 coin. Lift the pastry into a 22cm fluted tart tin and press it into the corners, taking care not to rip it. Trim the excess pastry with scissors, leaving an overhang of about 1cm. Line with baking parchment and baking beans, and bake for 15 mins.
• Remove the parchment and beans and return to the oven for 5 mins more, until it looks biscuity. Remove from the oven and use a small serrated knife to trim the pastry to the height of the tin. Discard (or nibble on) the off-cuts.
• Spoon the jam onto the base of the tart and spread to the edges. Top with the peanut mixture, spreading to the edges to cover the jam. Bake for 45 mins until the sponge is cooked and a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely.
• Mash the remaining icing sugar and jam together to make a smooth icing and drizzle on top. Roughly chop the remaining peanuts and scatter over. Will keep in an airtight container for three days.