How To Make a Bakewell Tart with Martha Collison | Waitrose
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Martha Collison makes a beautiful Bakewell tart - a hit with the whole family.
The pretty feathered icing covering the tart is finished by adding a cherry on top.
Preparation time: 40 minutes plus chilling
Cooking time: 40 - 50 minutes
Serves: 8 - 10
Ingredients:
FOR THE PASTRY CASE
225g plain flour
25g icing sugar
125g cold butter, diced into small cubes
1 Waitrose British Blacktail Medium Free Range Egg, yolk only
FOR THE FILLING
125g butter, softened
125g golden caster sugar
2 Waitrose British Blacktail Medium Free Range Eggs
150g ground almonds
½ tsp baking powder
1 tsp almond extract (optional)
340g jar plum or cherry jam
FOR THE TOPPING
150g icing sugar
Pink food colouring
½ glacé cherry, to finish
For the full recipe | bit.ly/2TMrCxu
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I'd have to put a cherry per slice, that's my favourite part of a Bakewell Tart. Love the look of this recipe, will definitely bake this Sunday.
Made this today but blind baked the pastry first and added a lot more cherries on top. was delish!! Also used a blender for the pastry and an electric hand whisk for the frangipane. I used a raspberry jam as that’s what I had in the fridge....The end result looked like an oversized cherry Bakewell tart as I didn’t do the pink icing part! Really nice recipe. Thank you for the recipe!
We’re almost twins! I used raspberry as well - so good! I’m a big fan of blind baking too. It seems like it would be very difficult to get the entire pastry crisp without overcooking the frangipane.
Hahah always nice to share ideas! So glad yours turned out good too! And yes I agree blind baking is defo the way to go!
Enjoy seeing Martha!
I’ve made this twice now and every time it comes out perfect and it never last very long, and I make two lol as when people come they always want more. So definitely recommend trying this recipe xx
Looking online for some bakewell recipes, and yours seems the most easiest, less messing about recipe I've seen. Thank you.
This tart looked and simply made, no fuss.
I will cook this bakewell tart in the week, thanks!
I did cook this, and I loved it so much!
🥰🥰 my favourite
Love that mixing bowl
I made this today it was lovely but i did find it very sweet for our liking so next time I'm cutting down on the sugar in the frangipane and putting almonds on top instead
Yummy 😋😋👍👍😘
Nice😊
hi martha, this recipe is brilliant, is it 170c fan or 170c normal no fan? just that ive tried it with 170c fan and it go brown way too quick so have had to reduce temp etc
Hmm, yum 😏
Great recipe although next time I won't be icing the top
I m positive it will taste even better
how long we can stor this dough in the fridge?
🤔👌
Do you have to use an egg yolk in the pastry? I’ve made it without and it turned out fine. What does the egg do? Xx
It makes the pastry richer!
When I lived in the UK, natives would pour a bit of heavy cream over their serving.
Don´t you have to prebake the crust? I´m always afraid of having a soggy bottom!
Aren't we all
Would really like to make this but what isize tin are you using as I’m new to all this, thanks
Love these videos but all I can hear is my domestic science teacher ( yes I’m an oldy) saying “tie that hair back”!
It IS gross to cook with your hair out
Just tried to make this, but added too much water I think and ended with a soggy bottom
I followed the "destructions" and I ended up needing about 1.5x the filling to fill all the pastry I made. Hope this helps someone else trying this recipe.
thank-god I saw this comment. I had to do exactly the same as you and have been sat wondering if I have an abnormally deep tart tin. How long did you cook your tart for at what temp? adding the extra filling obviously effected the cooking time, but I found my tart to be browned on top and completely uncooked in the middle by 50 minutes- ended up cooking for around 70 minutes and still undercooked!
@@jacquelinefaux3039 Unfortunately I don't recall.
@@jacquelinefaux3039 that's what mine is doing, bit scared now!
Using a food processor with pastry ingredients is so quick and fooloroof
Anyone else feel like a bakewell tastes like marsipan?
Your tastebuds are exactly right! They contain very similar ingredients. Frangipane includes butter, but both frangipane and marzipan use almond flour, almond extract, sugar and egg.
How do I get the ingredients for Martha’s Bakewell tart. She doesn’t give 5he quantities on her video. Thank you
Hey Patricia, please find a link to the recipe below. ^ Matthew
spkl.io/60574V935
Doesn't say anything about the texture when it comes out ahah.. not very helpful, it came out but its Still wobbly, not sure whether I should rest it or put i back in :/
Update: I put it in the oven for an hour, after resting it set :)
No measurement for the flour or other ingredients that s strange
If you click the description above, the whole recipe is there.
Do you know where to click for the description? If not I’m happy to walk you through, I know it can be tricky sometimes.
Why would u spoil it with sticky sweet icing?
Needs more cherries 🍒