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Bakewell tart recipies8/15/2023 ![]() ![]() Roll rolling pin across top of pan to cut off excess dough. Layer this on top of your jam, scatter with almonds and bake for 25-30 minutes, or until golden brown. Transfer to a 9' tart pan, gently lifting and pressing into edges of pan. Make the frangipane – this is easy, just add your butter, sugar, egg and almonds into a bowl and beat together until smooth. Add plenty of jam onto the bottom of the cases and spread it round with the back of a spoon. Remove the cases from the oven and use a sharp knife to trim around the edges to give a professional finish. Bake your cases for 20 minutes then remove the paper and coins and bake another 10 minutes. Tear off squares of baking paper and weigh these down with some loose change (or baking beans if you have them). You want at least 1cm hanging over the edge when baking. Lay these on top of your tin and tuck them in. Step 2 Roll out the pastry on a lightly floured surface. Grease and line the base of a 25cm loose bottomed tart tin with parchment paper. If using wee tins, cut around a round object bigger than your tins to make discs. Bakewell Tarts 4. Directions Step 1 Preheat the oven to 200✬ (180✬ Fan). Roll out your pastry case using plenty of flour to stop it sticking. Rest in the fridge for at least 15 minutes, or up to a day. Use your hands to form it into a dough and wrap this in cling film. ![]() ![]() Step 3Īdd your cold water and use a knife to bring everything together. Alternatively, you can use a food processor. Keep going for a good few minutes – you want them like breadcrumbs. Start by making the pastry – weigh your flour and butter into a bowl and rub them together with your thumb and fingers. Grease some loose-bottomed tart tins (or one big one) with plenty of butter, getting right into the edges Step 2 Step 1įirst, preheat your oven to 180C/160C fan/Gas 4. Just do a better job of not losing the bases than I have done, for I need to bake all my tarts on a baking tray. You could always go to your local large supermarket and purchase them, they’re dead cheap. This recipe works well as individual ‘cafe-sized’ tarts as I’ve done it here – but I realise not everyone has such tins, so you can equally do tiny wee tarts in a bun tin or a massive tart in a pie dish. So essentially it’s cake wrapped in pastry. Sprinkle chopped strawberries over the filling. It’s a simple, crumbly shortcrust pastry, some good shop-bought raspberry jam and frangipane, cakey mixture made with ground almonds. Spread jam in an even layer over the bottom of the cooled crust. The Bakewell tart is a simple and glorious creation – it bears little to no resemblance to the packaged ‘slices’ that taste like the plastic marzipan. ![]()
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