Remove the tart from the oven and allow it to cool completely on a rack. To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. This Strawberry Bakewell Tart is filled with strawberry jam, lots of fresh strawberries and a soft and velvety frangipane filling. Sprinkle the sliced almonds evenly on top. Try this easy and delicious bakewell tart - a quintessentially English dessert that brings together pastry, almond frangipane and raspberries. Gently spread it to the edges of the tart, and smooth out the surface. Roll rolling pin across top of pan to cut off excess dough. Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Transfer to a 9' tart pan, gently lifting and pressing into edges of pan. Stir in the flours, whole egg and egg white, and almond extract. To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Remove the crust from the oven and allow it to cool while you prepare the filling. Strawberry Bakewell Tart Ingredients: butter, sugar, eggs, flour, strawberry jam, almond extract, ground almond, vanilla Allergens: Wheat gluten, egg, milk. Add half a pound of melted butter and half a pound each of sugar and ground bitter almonds. Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.īake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden. Take the yolks of eight eggs and beat the whites of two. In the meantime, preheat the oven to 400☏. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.įreeze the crust for 30 minutes. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners.
Add flour, egg, baking powder, and almond extract and mix well.
On a lightly floured work surface roll the dough into a 12” circle. Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.Īdd the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough. To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.Ĭut the butter into 1/2” cubes and scatter over the flour mixture. It has a shortcrust pastry shell, the bottom of which is spread with strawberry jam and filled with a frangipane filling. Bakewell tart A delicious mouthwatering bakewell tart accord with a juicy cherry, raspberry and strawberry puree sealed with fondant icing on a scrumptious.
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