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The Famous Cherry Bakewell Tarts

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English Rose View Drop Down
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Joined: 23 April 2018
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    Posted: 28 April 2018 at 10:57

FAMOUS TRADITIONAL BAKEWELL TARTS.


What can one say about our famous Bakewell Tarts?  Well, it is the most eaten cake in Britain!! It even beat our famous Eccles Cake to the number one spot for Champion British Cake.


Although we have a town called Bakewell who lay claim to the first Bakewell Tart, this has never been proved. In fact,  history speaks of the year of 1860, when a nobleman stopped to eat at a pub in the Derbyshire Peak District, called the White Horse (now called the Rutland Arms) and asked for a Strawberry Tart. The landlady, Mrs Graves, asked an inexperienced kitchen help to make some but due to a misunderstanding between the two ladies, the kitchen hand made a mistake and ended up making an unsweetened pastry.


The result was so successful with the guest that the recipe became known as “The Bakewell Pudding”.  Mrs Wilson, wife of the local Chandler, saw the possibility of making the puddings for sale and was soon off and running with a very profitable business selling them. She also started making them into Tarts, which were even more popular.


Of course, the above cannot be proved, and it is said that people were already eating both when this was supposed to have occurred. Still, it’s a good historic tale!.


For those of you who may not know, the Bakewell Tart is nothing like a Bakewell Pudding. The Tart is a pastry case with sponge  in it but with jam in the bottom and the taste of almonds. When biting into this piece of heaven, one tastes first the pastry, then the jam, then the sponge, then the almonds, then the icing, and finally the cherry that always sits proudly on top of of the icing.


Here then is the recipe which I originally found online by Elaina Silcott ages ago for a simple recipe to make these delicious Bakewell Tarts, more commonly known here as “Cherry Bakewells”. She highly recommends frozen pastry to make the case. (phew, thank goodness).


Preheat your oven to 350F / 180C / 160Fan / Gas 4.


Cook Time: 40 minutes         Makes 12 Cakes.


FOR THE PASTRY

2 x 320g sheets of all-Butter Shortcrust Pastry


FOR THE FILLING

120g Golden Caster Sugar

1 Egg

1 Tablespoon Plain Flour

110g Ground Almonds

90g Cherry Jam


FOR THE TOPPING

200g Icing Sugar (Confectioner’s Sugar)

12 Glace Cherries


METHOD


Lightly butter a 12 hole Muffin Tin.


Unroll the pastry sheets and cut 12 circles with a 10cm pastry cutter.


Press the pastry circles into the Muffin holes. Making sure they come right up and slightly over the top.(pushing out any creases).


Chill the pastry in the fridge for 20 minutes.


Next we need to blind bake the pastry cases. Cut up 10cm x 10cm of greaseproof paper (baking paper) and scrunch them up, now unscrunch each one and place them into the pastry cases and fill with baking beans, rice or pulses.


Bake for 10 minutes, then remove the paper and beans and allow to bake for a further 10 minutes until pastry is golden brown. Allow to cool for a little while.


MAKING THE FILLING.


Beat the Butter and Sugar together until light and fluffy,then whisk in the Egg followed by the Flour (the flour will prevent the mixture splitting). Now fold in the Almonds. (you have now made what we call a FRANGIPANE)


Leaving the mixture for a moment, Put a level teaspoon of Cherry Jam into each Pastry shell, followed by a tablespoon of the Frangipane mixture.


Pop them into the preheated oven and bake for 20 minutes until the Frangipane is golden and springy to the touch.

Allow them to cool completely. Tidy up the pastry edges if you wish with a small pointed knife or scissors.


iCING THE TOP.


Mix the Icing Sugar with 2 x tablespoons of water, Spread over the tops of the Bakewell Tarts and finish them off with a Glace Cherry in the centre of the top.


Allow the icing to set for 20 minutes and Wallah! Serve with a cup of Tea.


Enjoy !



 







                       





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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 April 2018 at 14:29
Of course, the above cannot be proved

You know, of course, that every time there's a great, romantic tale behind a dish, some food historian ruins it by digging up the facts?

Which, for instance, of the two stories behind Sally Lunn buns to you believe? The romantic one about a serving girl in Bath? Or the factual one?

Me, I tend to side with that great line out of "The Man Who Shot Liberty Valence:" When the legend becomes truth, print the legend.
But we hae meat and we can eat
And sae the Lord be thanket
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 28 April 2018 at 16:44
So that's what Frangipane is!
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