Best Bakewell Tart With Cranberry Sauce Recipes
CRANBERRY AND ALMOND BAKEWELL TART: ENGLISH CLASSIC WITH A TWIST
This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit.
Provided by French Tart
Categories Tarts
Time 1h15m
Yield 12-16 Slices, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Shortcrust Pastry:.
- Sieve the flour into a large bowl and add a pinch of salt. Mix.
- Cut the butter or margarine into the flour, and then with your fingertips, rub the fat into the flour, until the mixture resembles fine breadcrumbs.
- Add cold water gradually, until the pastry JUST comes together, it should NOT be sticky.
- Roll the pastry out and line a 10" to 11" greased and lined round, deep flan tin.
- Place a circle of baking parchment on top of the pastry and fill with baking beans.
- Bake blind in a pre-heated oven 200C/400F/Gas mark 6 for 10 minutes.
- Take out and carefully remove the baking beans and parchment.
- Return to the oven for a further 5 minutes.
- Remove and allow to cool slightly.
- Bakewell Topping:.
- Beat the butter and sugar together until light and fluffy.
- Gradually add the beaten eggs and then fold in the flour and ground almonds. Add the almond essence to taste and mix well.
- Mix the raspberry jam and cranberry sauce together and spread over the base of the pastry case.
- Spoon the almond mixture over the top, making sure it reaches the edges and it is even and smooth.
- Sprinkle the cranberries over the top and then the flaked almonds.
- Bake for 35 to 45 minutes or until golden and firm to the touch.
- Cool for 5 to 10 minutes in the flan tin, then carefully turn out and just before serving, dust with icing sugar.
- Cut into wedges and serve warm or at room temperature with cream, creme fraiche or custard.
- Cooking time includes pre-baking pastry.
Nutrition Facts : Calories 548.5, Fat 34.3, SaturatedFat 15.8, Cholesterol 113.8, Sodium 118, Carbohydrate 53.6, Fiber 4.7, Sugar 20.6, Protein 9.6
GRANDMA'S BAKEWELL TART
I recently came across my maternal Grandma's recipe book, printed in 1933. In it, I came across a piece of paper, placed between two pages, containing her version of Bakewell tart. I have not changed the recipe and it makes a delicious tart, which I remember her making for Sunday afternoon tea. The tart does not have to be blind baked first before adding the filler. I apologize for the poor photo but the family started tucking into the tart before I could photograph it. Serve with cream, ice cream, or custard. It will bring a smile to your face.
Provided by DorsetJammer
Categories World Cuisine Recipes European UK and Ireland English
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
- Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
- Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
- Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 48.7 g, Cholesterol 107.9 mg, Fat 28.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 15.4 g, Sodium 190.9 mg, Sugar 17.6 g
BAKEWELL TART WITH CRANBERRY SAUCE
A layer of cranberry sauce below orange-scented almond frangipane is the perfect balance of tart and sweet. It's a holiday play on Britain's beloved Cherry Bakewell tart that gives you a reason to make extra sauce - or a good excuse to use up leftovers. Temperatures are key to the result: The cranberry sauce needs to be slightly warm to spread over the prebaked pie crust, and the frangipane must be fridge-cold to prevent it from splitting in the oven.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 2h30m
Yield One 11-inch tart (about 10 servings)
Number Of Ingredients 10
Steps:
- Prepare the Shortcut Pie Crust through Step 3.
- Prepare the almond frangipane: In a food processor, cream together the butter, granulated sugar and orange zest until pale and fluffy, about 30 seconds. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the work bowl as needed. Fold in the almond meal and chill until firm, about 1 hour.
- Working over an 11-inch fluted tart shell, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- Heat the oven to 350 degrees. Bake the chilled crust until just cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Set aside to cool completely, about 1 hour, while you make the filling.
- If you are making your own cranberry sauce, combine cranberries, granulated sugar and 2 tablespoons water in a small saucepan, and cook over low heat, stirring occasionally, until the berries fully break down, 20 to 25 minutes. Add orange juice near the end of cooking. Set aside. (You should have about 3/4 cup sauce.)
- Spread the cranberry sauce in an even layer over the base of the cooled crust. It is easiest to do this when the cranberry sauce is slightly warm. (If you are using chilled sauce from the refrigerator, warm it slightly first before spreading.) Scoop the almond frangipane on top of the cranberry sauce. (Don't try to spread it; it will distribute itself evenly as it cooks.)
- Bake the tart on a baking sheet at 350 degrees until it's golden brown and fully set in the center, 60 to 75 minutes. Cool completely, then remove from the pan and serve with crème fraîche.
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