Bakewell tarts
Bakewell tarts

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, bakewell tarts. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Bakewell tarts is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Bakewell tarts is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have bakewell tarts using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Bakewell tarts:
  1. Make ready For the pastry:
  2. Get 75 grams butter or margarine
  3. Take 150 grams plain white flour
  4. Make ready For the topping:
  5. Prepare 1 medium egg
  6. Get 50 grams self raising flour
  7. Make ready 50 grams butter or margarine
  8. Prepare 40 grams caster sugar
  9. Make ready 2 tbsp jam

This classic Bakewell tart is topped with feathered icing to give an impressive finish. The Bakewell tart was born in the district of Derbyshire Dales, in the center of Great Britain. The Bakewell tart is a delicious tart with raspberry jam and frangipane.. There are some great British tarts and puddings, and the Bakewell Tart is one of them.

Instructions to make Bakewell tarts:
  1. Make sure all ingredients are cool as pastry likes cool environments e.g. the fridge. FOR THIS RECIPE YOU CAN BUY SOME SHORTCRUST PASTRY TO SAVE YOU SOME TIME.
  2. In a mixing bowl, using the tips of you fingers crumble together the flour and fat (butter/margarine). Only do this until it is bread-crummy. Do not over do.
  3. A teaspoon at a time, add cold water to the bread crumbs and use the edge of you fingers to bring it together to make a ball of shortcrust pastry.
  4. Use a small amount of plain flour and a rolling pin to roll out the pastery about 5mm thick.
  5. Use a serrated circular cutter to cut out the pastry then lay the pastry in a non-greased cupcake tray.
  6. Put a spoonful of jam at the bottom of each pastry case.
  7. For the topping, in a bowl mix together the egg the self raising flour the butter/margarine and the caster sugar. Pour some mixture onto the jam or each tart but remember it will raise so don't add to much.
  8. If you want to you can ice the top of the tarts and put a cherry on top but make sure that the icing isn't too runny. Enjoy!

It originated in the picturesque town of Bakewell in the Derbyshire Peak District and is easy to make. It is a delicious dessert, and also makes a delightful afternoon treat, a pudding, or simply a snack with a cup of tea. Forget supermarket versions - home-made is the way to go with this popular tart. I've included fresh raspberries here for a sharp contrast to the sweetness of the frangipane. A teatime treat, it's also lovely as a dessert with cream.

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