Bakewell Tart Recipe




Bakewell Tart Ingredients


PASTRY

2 1/2 cup all-purpose flour
1 cup solid vegetable shortening
1 tsp salt (optional)
1/4 cup ice water

FILLING

3 medium sized eggs, at room
1 temperature
1/2 cup superfine sugar
1/2 cup butter at room temperature
3/4 cup ground almonds
2 tbsp (heaping) good-quality
1 strawberry preserves

A Recipe for
Bakewell Tart

 

When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs



Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.

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This Bakewell Tart recipe is one of many in our Dessert Category.






Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.


This Recipe for Bakewell Tart is one of thousands in the Recipes-to-go Dessert Cookbook.


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Harriet van Horne


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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.


This is a recipe for Bakewell Tart from the recipe cookbook of Recipes-to-go (Dessert)


Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

The Anarchist Cookbook



Bakewell Tart recipe - a tasty recipe for you to add to your collection!

Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are.

Matt Lauer , on NBC's "Today" show, August 22, 1996



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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




There is a lot more juice in grapefruit than meets the eye.

Author Unknown



If you find any errors in this Bakewell Tart recipe please inform us and we will amend the Bakewell Tart recipe immediately


Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Bakewell Tart

Health food makes me sick.

Calvin Trillin






Bakewell Tart Directions

PASTRY: Measure out the flour and put to one side. In a large mixing
bowl, place the fat, water and 3 heaped tablespoons of the flour you
set to one side. Beat vigorously with a wooden spoon until all is
well blended. The carefully add in the rest of the flour, rubbing the
mixture between your fingertips until it all sticks together. You can
add up to 2 tablespoons of water to help, but no more. Remember that
if you overwork the pastry at this stage it will become tough and
shrink when cooked. Combine into a ball, cover with a damp tea towel
and place in the refrigerator. Preheat the oven to 400F. Beat the
eggs and sugar together until creamy (this takes about 3 minutes).
Add the butter in small pieces, and the almonds, and continue to beat
for another minute until all is combined. Set aside. On a lightly
floured working surface, roll out the pastry into a circle so that
it's 3 inches larger than the baking tin, and about 1/8" thick.
Lightly grease the tin, making sure you smear a very thin film all
over the inside. Now transfer the pastry to the bin by carefully
rolling it around the rolling pin. Be careful, it's not always easy;
but if the pastry breaks a bit, don't worry - you can do a repair job
when it's in the tin. Now with your hands fashion it to the inside of
the tin, making sure it reaches inside the corners. Cut off the
excess pastry with a knife. You will hae pastry left over; roll it
into a ball and freeze for next time. In a small saucepan gently melt
the jam so it will spread more easily. Distribute the jam evenly over
the pastry in the tin and then cover the preserve with the egg
mixture. Now bake in the center of your oven for 25-30 minutes. It's
done when the filling has set and is a mid to deep brown all over.
If it starts to brown on one side and not the other, turn the pie
halfway through cooking (do this quickly or all the heat will
escape). This means that you'll have to keep an eye on it while it's
in the oven. You can serve this with whipped heavy cream - it tastes
not unlike pumpkin pie, but with an almond flavor.

Serves: 6

 

 

 

 

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