Bakewell Tart

[Joanne]

Does anyone out there have a TMX recipe for Bakewell Tart.  It is a traditional english tart, made with jam and almonds.

I would never attempt to make this but thought that now I've got my TMX I can give anything a go.

Thanks

[Frozzie]

oh yum...have to admit i had to look up what a bakewell tart was...and there are so many recipes...couldnt find any thx ones though but it looks quite easy...just need to blind bake a sweet pastry..some put jam on hte base once blind baked and then the frangipane/almond mix....and bake...

perhaps one of the english girls will have a recipe or know of one converted if your wanting one already converted..

i love raspberries and frangipane...every year in january we have the galette de roi (or kings galette).. not fussed on the traditional one but the rasperry one and also pear and choc mixed with the frangipane...mmmmmmmmmmmm yummy sidetracking again haha oops!

someone will surely get back to this link for you joanne 

[judydawn]

Looking at this Bakewell Tart recipe, it would be easy to convert for the TMX Joanne.  As Frozzie said, it is just a sweet pastry case , add some jam and then mix up the topping.
Would this sour cream pastry recipe do for the base?  Maybe our UK girls can give more advice here.

[Lellyj]

Hi there

Prethermomix days, I have made a bakewell tart and like Frozzie says it is a sweet pastry base, blind baked, spread with good qualityraspberry jam, and frangipane mixture on top.  I'm sure you could use any tmx sweet pastry and frangiapne would be easily made in the tmx.  Here is a link to a recipe, with tmx instructions, that I found, that you could use to adapt to a bakewell tart, I think.  Good luck!
http://www.passionateaboutbaking.com/2011/07/baking-vanilla-almond-frangipane-plum-tart-the-last-of-the-plums-well-almost.html

[Halex]

I used to love this as a child. Mum  used to buy mr. Kiplings Bakewell Tart. Havent seen them in aus.

H

[Decadent Dot]

No sooner said than done hally. as a one time resident of Bakewell, Derbyshire, UK here is my recipe for Bakewell Tart adapted for the Thermomix of course. I borrowed the photo temporarily. 

[Joanne]

Thank you so much for the recipe DD, I can't wait to try it.  I came from West Yorkshire but Bakewell Tart is definitely one of my favourites.  Don't suppose you have a Manchester Tart recipe too, that is the one with the custard and banana.  I remember these from our school dinners.

[Decadent Dot]

I too remember the Manchester tart Joanne.......very well indeed. It seemed to be the stock pudding at school, well alongside Semolina pudding with a dollop of jam in it, that is! You were a bit lucky because we didn't get any banana in ours. It really doesn't need a recipe as it is a simple custard. That is one that is made from cornflour and vanilla flavouring and is stiff enough to be cut with a knife on a base of pastry and raspberry jam. We Mancunians are tough kids and managed to survive the food that was handed out.

[milnead]

Here's mine (from my own blog in Spanish):

For the dough:
160 g flour
75 g very cold butter, cut into small pieces (frozen)
50 g sugar
1 small egg
pinch of salt
grated peel from 1/2 lemon

All goes in Thermomix container, cover on, 15-20 seconds on speed 4. Wrap in clingfilm and refrigerate 15 minutes.

For the frangipane filling:
2 eggs
100 g soft room temperature butter
150 g sugar
1/2 tsp almond extract
grated peel of 1/2 lemon
100 g flour
pinch of salt
1 1/2 tsp baking powder
100 g ground almonds

All goes into bowl (except for flour, salt and baking powder). 5 seconds on speed 5, then you add the 3 dry ingredients sifted together, and mix 30 seconds on speed 1. (If you really feel like working, you whip the egg whites stiff and set them aside, then do the rest of the filling and you fold them in carefully with a spatula at the end, after the flour).

You also need about 2 big Tbsp of apricot jam, and about 4-5 Tbsp of lovely cherries in syrup.

Now for the final put-together: Roll pastry with rolling pin and cover nonstick mould (mine was about 24 cm diameter). Spread apricot jam on bottom, then preserved cherries, then you spread the lovely frangipane filling on top.

Bake well (at 180ºC for about 40 minutes). Enjoy.

[cookie1]

That looks lovely Milnead. I often make my bakewell tart into bakewell slice and have with tea/coffee.

[Joanne]

Thank you Milnhead that looks delicous.  Will have to give that a go.

Jo