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Bakewell Tart
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Frankenswine Offline
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Post: #1
Bakewell Tart
I decided to do a little baking today. I tried a Bakewell tart which came out great. It's pretty easy to make and if anyone wants the recipe I would be happy to post it.


[Image: tart002-1.jpg]

[Image: tart004.jpg]



Doug
06-06-2010 05:12 PM
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SoEzzy Offline
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Post: #2
Re: Bakewell Tart
And it tasted good too!

Took me back to some of the good old days when Bakewell tarts fell from the sky every time it rained.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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06-06-2010 06:46 PM
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Phred Offline
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Post: #3
Re: Bakewell Tart
That looks really tasty, I would go for a recipe.

Thanks,

Phred
06-06-2010 09:56 PM
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Frankenswine Offline
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Re: Bakewell Tart
Here ya go Phred...

Crust

1 1/4 C all purpose flour
1/2 tsp sugar
1/4 tsp salt
6 tblsp unsalted butter chilled and cut into 1/2 inch cubes
3 tblsp (or more) ice water

Filling

3/4 c raspberry preserves
1/2 vanilla bean split lengthwise
1/2 c sugar
1/2 c unsalted butter melted, cooled
4 large egg yolks
3 large egg whites
1/4 tsp almond extract
pinch salt
1 c roasted salted almonds



Crust

In a food processor blend the flour,sugar and salt for about 5 seconds. Add the butter and in on/off bursts cut together until it forms a course meal. Add the ice water and blend until it clumps. Add more water if the dough is still dry. Gather the dough together into a ball. flatten it to a disk, wrap it in plastic and chill for an hour.
Pre-heat the oven to 375*. Roll out the doughon a floured surface to 12-13 inch round, then transfer the dough to a 9" tart pan with a removable bottom. Remove the excess crust leaving about 1/3 of an inch above the pan. Then press the dough into the pan sides. Freeze the crust until its firm. about 10 min. place some foil on top of the dough and fillit with dried beans of pie weights and bake until the sides are firm. About 25 min. Remove the foil and beans and continue to cook until the crust is pale golden, About 12-15 min. remove it and let it cool for about 30 minutes. Reduce the oven temp to 350*

Filling

spread the raspberry preserves onto the bottom of the crust. Scrape the seeds from the vanilla bean and placed them into a medium bowl. Add the sugar and blend with the back of a fork. Add the butter,egg yolks,egg whites,almond extract, and salt. Wisk together. Finely grind the almonds and add to the filling. Pour into the crust. Bake the tart until it is browned on top and the center is set. About 30-35 minutes.

It is really good served warm with some vanilla icecream.




Doug
06-06-2010 10:35 PM
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T Offline
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Post: #5
Re: Bakewell Tart
Yo, looking good man!

keep it low-n-slow " T "

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06-07-2010 07:27 AM
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Phred Offline
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Post: #6
Re: Bakewell Tart
Thanks for posting the recipe Doug, that will go very nicely with some pulled pork sandwiches!

Phred
06-07-2010 04:16 PM
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bwinther Offline
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Post: #7
Re: Bakewell Tart
Chris

I am assuming that this is an "English" treat? Looks good. Tara is going to try and bake one soon.

Thanks
Brian

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06-08-2010 08:11 PM
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SoEzzy Offline
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Post: #8
Re: Bakewell Tart
Yup it's a rare treat not often seen around these parts... so it was pure pleasure for me! :wink:

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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06-08-2010 10:59 PM
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