posted by bme 11-30-101 9:28 PM
Bakewell Tart was invented around 1860 in the Peak District of England when a recipe for strawberry jam tart went wrong.
2 oz margarine
2 oz sugar
2 beaten eggs
1 oz ground almonds
a few drops almond essence
Roll 8 oz pastry out and line the base of an 8" flan dish.
Make the filling: Beat together margarine and sugar till creamy. Beat in eggs gradually. Add essence and ground almonds, beat well. Spread base of pastry with strawberry jam; spread filling on top making sure to spread right to edge to cover all of jam.
Bake in oven 375’F, 190’C Gas5 for 25 – 30 minutes till filling is set and golden. This can either be eaten hot with custard. Or left to go cold and cover with glace icing and eat as a cake.
1/2 c very soft unsalted butter
2/3 c superfine sugar
1 cup ground almonds (4 oz)
1/2 tsp almond extract
Divide 8 oz pastry dough in 2/3 and 1/3 portions. Roll larger portion out between sheets of floured wax paper. Fit pastry into 7.5 inch tart pan with removable bottom. Flute edge. Set tart pan on a baking sheet.
Preheat oven to 375F.
In a small bowl, beat at medium speed until blended. Spoon filling into pastry shell. Decorate top with remaining pastry rolled out and cut into 1" strips for latticework. Bake at 375F for 30 minutes. If top browns too quickly, reduce temperature to 350F.
Bakewell Tart 2
Pate Brisee Or Shortcrust
1/2 c Raspberry Jam
2/3 c Almonds; ground; 2 oz
4 tb Butter; softened
1 c Pound cake crumbs;2 oz
4 1/2 tb Sugar, granulated
1/2 ts Almond extract
Line 7" tart pan with removable bottom.
To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling into small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center.
Bakewell Tart 3
6 oz Short Pastry
2 tbsp jam or lemon curd
3 oz margarine
3 oz caster sugar
4 oz ground almonds
2 oz ground rice
1 medium egg, beaten
few drops almond essence (optional)
Heat oven to 190ºC, 375ºF, Gas Mark 5.
Line an 18 cm (7 inch) flan tin with of the pastry, reserving remainder for the top. Spread the base with jam or lemon curd.
Cream margarine and sugar. Mix together the ground almonds and ground rice, add to the creamed mixture alternately with the beaten egg. Spread the mixture over the jam, then decorate with a lattice of pastry
strips and blanched almonds. Bake for about 35-40 minutes.
Variation: Frangipane Sponge Mixture:
almond essence if desired
4 oz butter
3 oz ground almonds
4 oz sugar
2 oz flour
Cream butter and sugar thoroughly. Beat through eggs, one by one. 3.Fold through sieved flour and almonds. Add essence if necessary. Use for Bakewell tart.
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