7 September 2011

Bakewell Tart with raspberry jam (A britain dessert)

 











Leyend has it that the Bakewell Tart was invented in the 1800s.
An inexperienced cook made a mistake when putting together a strawberry tart and ended up with a pie crust with a layer of preserves on the bottom and a soft cake like filling.
This version uses raspberry preserves but strawberry would also be delicious.

Adapted from Bon Appetit


Ingredients

Crust

1 1/4 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon of salt
6 tablespoon of chilled butter
cut into cubes
3 tablespoon ice water

filling
1 cup raspberry preserves
1/2 vanilla bean
1/2 cup sugar
1/2 cup  unsalted butter melted cooled
4 large egg yolks
3 large egg whites
1/4 teaspoon almond extract
pinch of salt
1 cup roasted almond

Method

Crust
Blend flour, sugar and salt in processor 5 seconds.
Add butter. Process until very coarse meal forms.
Add 3 tablespoons ice water.Blend until moist
clumps form, adding more ice water by teaspoonfuls
if dough is dry. Gather dough into ball
Wrap in plastic wrap.
Chill in hour.
Preheat oven at 190°c.
Roll out dough on floured surface .
Transfer dough to a tart pan with removable bottom.
Freeze crust until firm about 10 minutes.

Line crust with foil and dried beans .Bake crust until sides
are set about 25 minutes.Remove foil and beans.
Bake again until crust is pale golden 12 to 15 minutes longer
Cool 30 minutes.
Reducen oven temperature to 170° c.

Filling
Spread raspberry preserves over bottom of crust.
Scrape seeds of vanilla bean into a medium bowl add sugar and blend with back of fork to distribute vanilla seeds evenly.
Add butter, eggs yolks, egg whites, almond extract, and salt, whisk to blend.
Finely grind almonds in processor stir into filling.
Pour filling into crust.
Bake tart until browned on top and set in the center by 30 minutes.
Let cool by 45 minutes.

Print recipe here


Im sharing with




Cast Party Wednesday



Miz Helen’s Country Cottage






EN ESPAÑOL


Tarta Bakewell 









Hay una leyenda que viene del 1800  de como surgió la tarta Bakewell lo cual es porbable dada las historias que suceden a veces en la cocina. Se dice que una cocinera no muy experimentada cometió un error al juntar una tarta de fresas o frambuesas con otra tarta que llevaba mermelada y otro relleno. La cosa es que el error fue delicios y de ahí nació la Tarta Bakewell que es el lugar donde sucedió esto.


 Ingredientes masa

1 1/4 taza de harina sin polvos de hornear
1/2 taza de azúcar
1/4 cucharadita de sal
6 cucharadas de mantequilla
en cubos
3 cucharadas de agua helada

Relleno
1 taza de mermelada de frambuesas
1/2 palo  de vainilla
1/2 taza de azúcar
1/2 taza de mantequilla derretida y enfriada
4 yemas de huevo
3 claras de huevo
1/4 cucharadita extracto de almendra
pizca de sal
1 taza de almendras molidas

Preparación

Masa

Mezclar harina, azúcar y sal y porcesar por unos segundos.
Agregar mantequilla, procesar de buevo hasta que la masa quede como migosa.
Agregar 3 cucharadas de agua fría.
Unir bien hasta formar una especia de bola de masa.
Envolver en film transparente.
Llevar al refrigerador por 1 hora.

Precalentar el horno a 190° c.
Retirar la masa y extenderal en una superficie enharinada.Estirar la masa según la forma del molde de tarta.
Extender la masa en un molde con fondo removible.
Presionar la masa al fondo y en los costados del molde.
Refrigerar el molde con la masa por unos 10 minutos.
Cubrir el molde con papel metálicos y algunas legumbres en su interior.
Llevar a horno por unos 25 minutos.
Retirar las legumbres y el papel.
Llevar nuevamente a horno de 12 a 15 minutos.
Retirar y dejar enfriar.
Reducir la temperatura del hono a 170°c.

Relleno:
rellenar el fondo de la tarta con la mermelada de frambuesas.
Cortar en trocitos el palo de vainilla y retirar las semillas.
En un bol mezclar la vainilla con el azúcar, revolver con un tenedor y agregar la mantequilla derretida, las claras de huevos y las yemas.El extracto de almendras y la sal.
Revolver bien y unir hasta que tenga una consistencia cremosa.
Finalmente agregar las almendras molidas.
mezclar bien y con esta mezcla vaciar sobre la tarta y la mermelada de frambuesas y llevar a horno por unos 30 a 35 minutos hasta que esté firmre el centro y dorado.
Dejar enfriar unos 45 minutos.
Servir despues cuando ya esté fria y dejar despues en el refrigerador.


62 comments:

  1. Looks so delicious specially the filling is so tempting.... wonderful job Gloria !

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  2. Oh my God...This is just what the doctor ordered. Really! I have three large tubs of strawberry preserve in my fridge and I was clueless as to what to do with it and then I came across your post. Thanks a ton Gloria! Now those yummy strawberry preserve can be put to good use!

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  3. This looks very fruity and delicious. Bakewell tart is always in my to-bake list and would wish to bake this too in the near future.

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  4. Gloria è un piacere ritornare a trovarti e trovo sempre belle ricette, ciao

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  5. it looks absolutely delicious! thank you for this lovely recipe!!
    many hugs,
    justyna

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  6. Love bakewell tart. This looks so lovely and tempting.

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  7. You KNOW I love pies and tarts Gloria, and now you tempt me with a favourite, Bakewell Tart! It looks wonderful and I need an invite to your house now!
    Karen @ Lavender and Lovage

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  8. I love bakewell tart and this looks absloutley super delicious.

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  9. I love desserts with raspberry jam in them...it's a weird love, but what can you do? this looks great!

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  10. My mom used to make Bakewell Tarts, but I haven't had them in years.That needs to change.

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  11. Woah! Que genial! Me encantan tus recetas, podrías hacer un libro haha estoy segura que tendrías muchísimas recetas, algo así como creando postres dulces con berries :)

    Besitos que estés super!

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  12. I love raspberry desserts. I'd be tempted to add a scoop of ice cream to your luscious tart.

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  13. No conocía esta tarta o por este nombre, se ve exquisita, si es con berries quien se puede resistir.

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  14. mmmm yes i want to make that xx

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  15. Thanks for sharing this new recipe , sound so good.

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  16. Fantastic photos Gloria makes it hard to resist; love that beautiful scooop.
    Rita

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  17. Gloria, esta tarta es genial, he comido masitas con una receta muy similar, son mis preferidas, no las hago por no tentarme ...
    Un beso,

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  18. Ohhhh, es mi hora de almuerzo y pasé a visitarte, quieroooooo probar esta maravillosa tarta.
    Graciassss por compartir la receta.
    Un gran abrazo.

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  19. Your tart looks delicious, yes a very British dessert - you have done it justice!!
    Mary

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  20. ERES UNA ARTISTA del mundo culinario GLORIA!!!

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  21. ¡gran y sublime error! sí, conozco muchas historias similares, de hecho se dice que el dulce de leche nació de la misma forma, de una cocinera que olvidó la leche con el azúcar al fuego. Estos errores le dan sentido al placer de la comida :)

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  22. Delicious tart, lovely click too.
    Gloria, In case you didn't received my message, I had a cute triple award for you at my blog.

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  23. My stomach is grumbling at me now!!!

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  24. Hi Gloria!
    All of your recipes look so delicious! This is another I'd like to try! Thank you.
    -Lynn

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  25. On a envie de mordre tout de suite dedans.
    je te prends un morceau.
    See soon.

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  26. What a beautiful tart, Gloria!!! All the layers look super tasty! I'd love a slice :)

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  27. Se ve muy jugosa y deliiosa, que fantastica.

    Saludos

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  28. Thanks by all your comments I have to say this tart was georgeous and all here loved it!! gloria

    Gracias por los comentarios, x gloria

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  29. Very new recipe for me and I want to try n eat some right now :)
    USMasala

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  30. Gloria nunca comí esta tarta pero es indudable que es deliciosa.
    Besos

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  31. My mom would LOVE this dessert. Thank you so much for sharing! I can't wait to surprise her with it :)

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  32. Yum - but I have to admit the courgette clafoutis looks good to me too.

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  33. Gloria, that looks fabulous! I love Bakewell Tarts! Happy Friday to you and the family! xxoo

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  34. Bakewell tarts are one of my favourite tarts. I love how you've packed so much jam into it!

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  35. You tart looks amazing! Ah, you bring back memories of holidays in England...

    Cheers,

    Rosa

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  36. Gloria, que cosas tan deliciosas preparas siempre con frutas, me encantan.
    Un abrazo.

    www.cocinandoencasa.net
    www.dulcisimosplaceres.net
    www.todasmisrecetasdecocina.net

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  37. No conocía esta tarta, pero el aspecto es delicioso...
    Cómo me gustan estos "errores" que hacen surgir recetas maravillosas, como la tarta tatin, y ahora también esta tarta que tú nos traes.
    Un besote.

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  38. I've heard of this before but didn't know how it looks like. Now I know, thanks!

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  39. Thanks to all of you, I appreciate so mcuh your nice comments!!

    Gracias Amparo siempre eres tan amorosa, te mando un abrazo, gloria

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  40. Amiga: Siempre me pregunto cómo haces para publicar tantas (pero tantísimas) recetas maravillosas...
    Es algo que me sorprende de ti y lo admiro.
    Esta tarta te quedó de cine!! Que daría yo por un tricitito aunque fuera pequeñito :)
    Un abrazo

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  41. Gracias Nathalia es que tú te pasas de buena, es harto rica esta receta sinceramente y la masa muy delgada, un abrazo, gloria

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  42. Beautiful pie. I am trying to perfect my piemaking skills. This looks so good (I'm very hungry)! Love your beautiful dishes.
    Have a wonderful weekend.

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  43. Thanks for stopping by Cindy, x gloria

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  44. You gave me an idea to finish the huge jam bottle that I had bought and now got tired of eating it :)

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  45. Thanks for stopping by kankana, xxgloria

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  46. This looks so great! Another dessert that I hadn't heard of until I started blogging.

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  47. I have heard of the Bakewell tart but have never tried to make one yet. It sounds wonderful with the raspberry preserves and almonds!

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  48. Oh my! I've actually been thinking about Bakewell Tart lately!! So nice in the autumn. Nice all year. Yours is a beauty! Big hugs to you xo

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  49. Thanks Beth, x gloria

    Thanks dear Savoring, raspberry is nice, gloria

    Thanks so much Amanda, I loved this tart, hugs to yoiu, gloria

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  50. I really like how you post in two languages! That tart looks divine! The bite of the crisp tart with jam.. oooo.. i want some now!

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  51. Oh man, that looks tarty and fruity and super yummy :) I'd love that with some sweet cream!

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  52. I adore Bakewell Tart Gloria - this one looks quite toothsome.

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  53. Bakewell tart is so delicious and yours looks really tasty.

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  54. Hi Gloria,
    What a beautiful tart, I can almost taste it, yummy! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

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  55. Ayy, ya a estas alturas tengo hecha agua la boca y yo comiéndome una manzana para poder soportar los embates de las fiestas patrias!!! jajaja, riquísima la tarta y no conocía la historia, ni la tarta!! besitos

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  56. So tasty, and also it's easy to prepare. I think this could be a good option for this Christmas time.

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Gracias por pasar un momento y comentar, gloria.

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