I am so thrilled to see you did a video on the Bakewell Tart. I make them almost weekly and I LOVE them. But I love watching others make them to see what I can improve on mine. Thank you!
HI 1904say. You are very welcome. I have several videos for Bakewell this that and the other. One is individual Bakewell Tarts th-cam.com/video/HtKQO3Znihc/w-d-xo.html&ab
Hi Geoff. Hope you're well? I love Bakewell Tart and I've been using you're Blog recipe for a while now. It also works well with rhubarb instead of jam. I've finally got around to making the steak slice you posted a few weeks ago and the results were brilliant Thanks for a great channel
HI Graham. All is good here thanks. I like the idea of rhubarb instead of jam. I will have to try that at some time. I am glad you enjoyed the steak slices.
Only just got this on MY feed... Love bakewell tart.... I love it I do like it iced with my sweet tooth.....THANKS FOR ANOTHER GREAT RECIPE GEOFF ❤️🥧👍💋cats come in so I'm off to bed,,, night night 💋
Hello Geoff, I have never had a Bakewell Tart or Cake.! .. I have heard of them but have never had the chance to eat one. The one you made tonight looks simply devine! When I have the chance to do so, I will try this one out for sure. The pie case you made looked perfect! and the whole finished desert looked worthy of being on a magazine cover! You should be proud! Thank you again. I am sure it tastes' really nice as well.
Hi Julie-Joy. You should try Bakewell Tart when you get the chance. It is so tasty, if made correctly. I am glad you think mine looked good. I am afraid I have eaten rather too much of it.
Thank you Geoff, lovely recipe as always! I really appreciate how you explain and demonstrate your baking sessions so thoroughly, it really does help and it makes a difference to the results. I enjoy making your recipes 👨🍳⭐️ ... 👍🏻😊👍🏻
HI Janet. Thanks very much. This one was very good indeed, a lovely crisp pastry and the soft and moist filling made a perfect dessert. I also ate some just as a slice for a snack with my tea.
@@geoffsbakingblog ... your pastry does look delicious I must say. Will look forward to having a go, hopefully this week, I will probably devour it in no time at all ☕️🫖😋... really like Bakewell tarts!
Hi Geoff. Thanks for the recipe. Your channel is my favourite for baking as I like to make many of the recipes the way you do them. Your instructions are good and I really appreciate your attention to detail and unrushed approach. Do you have a recipe for Morning Coffee biscuits?
HI Jimmy. You are very welcome. I am glad you enjoy the videos. I don't have one for Morning Coffee Biscuits, which seem to be very similar to Rich Tea Biscuits, except that they are shaped differently and maybe slightly thinner. I will think about whether I can make some.
@@geoffsbakingblog Thanks. Likewise, I'll search around to see if there's a recipe somewhere. I sometimes read the ingredients on the packets and get some clues. I did that with the Manor House Cake and got it spot on. Thanks again
Just followed along with you today Geoff. I used rhubarb instead of raspberry jam... which I roasted in the oven with about 40g caster sugar and zest and juice of a lemon. I found I had a bit too much frangipane, or perhaps I put in too much of the rhubarb. I’m letting it cook for a little bit longer. Thanks for the video 👏🏻☺️
Hi Lara. I hope it turns out well for you. The frangipane should still be quite soft when fully baked, but if you prefer it firmer cooking for longer will achieve that. I think the rhubarb will probably release quite a bit of juice during the baking, so that may also mean it needs to be cooked for longer.
@@geoffsbakingblog thanks Geoff.. it was a success and everybody loved it! I tried to remove as much of the water from the rhubarb as I could without detriment to the flavour.. I still think raspberry jam is my favourite! But this made a nice alternative ☺️
Thank you for this amazing recipie, im opening up a little tea room and ive been testing loads of bakes including bakewell tart this recipie sounds and looks great. I had a piece of bakewell cake the other day which was OK. Thank you Geoff xx
Can u tell me how many gram is the egg yolk for the pastry and the filling the tart look so beautiful and look yummy to thank u I ask u because in NY the egg yolks size is different then before I like to weigh all my ingredients
Hi Nita. As I mentioned in the video I used 3 large UK eggs in the filling and 2 large UK egg yolks in the pastry. The equivalent size in USA in extra large eggs. Although I didn't weigh the yolks the weight of a large UK egg is about 59gram out of the shell and is roughly divided as 2/3 white and 1/3 yolk. So that would make my two egg yolks weigh about 40g. But two XL egg yolks in USA sizes should work well enough for the pastry. As I mentioned in the video you can add a drop of water if necessary to pull the dough together.
Hi Keith. I used to live in Chesterfield, just 13 miles from Bakewell and have bought Bakewell pudding from The Original Bakewell Pudding Shop. It is so different from a Bakewell Tart, but still very good.
I am so thrilled to see you did a video on the Bakewell Tart. I make them almost weekly and I LOVE them. But I love watching others make them to see what I can improve on mine. Thank you!
Hi Heidi. I am glad you liked the video. I don't make this as often as you, but I always enjoy it so much when I make it.
Thank you for posting this video after asking for the recipe! That is very kind of you. Can't wait to try it.
Hi Dark0blivion. You are very welcome. I do hope you enjoy it.
Thank-you... One of my favourite desserts ! I have always bought them at the shops . My late Mom used to make them as small tarts , at Christmas .
HI 1904say. You are very welcome. I have several videos for Bakewell this that and the other. One is individual Bakewell Tarts th-cam.com/video/HtKQO3Znihc/w-d-xo.html&ab
Good morning x Geoff that is indeed a perfect 👌 for 🍰dessert . Thank 🌿 you. May I have custard with mine please. Well done again, lovely video.
HI Miss Dream. Thanks very much. Yes a nice dollop of custard is just the thing.
love the step by step giude. Great video
Hi Roderick. thanks very much.
Divine as always. Thanks Geoff.
HI Spiderbirdie. I am glad you think so.
Hi Geoff. Hope you're well? I love Bakewell Tart and I've been using you're Blog recipe for a while now. It also works well with rhubarb instead of jam.
I've finally got around to making the steak slice you posted a few weeks ago and the results were brilliant
Thanks for a great channel
HI Graham. All is good here thanks. I like the idea of rhubarb instead of jam. I will have to try that at some time. I am glad you enjoyed the steak slices.
Thank you so much for this lovely recipe Geoff. I made it last week and took to my family and they loved it. Making another one today. 🙏
Hi Christienne. You are very welcome. I am so pleased that your family enjoyed it.
Only just got this on MY feed... Love bakewell tart.... I love it I do like it iced with my sweet tooth.....THANKS FOR ANOTHER GREAT RECIPE GEOFF ❤️🥧👍💋cats come in so I'm off to bed,,, night night 💋
HI Henrietta. I like it with icing too sometimes, but my preference is just for almonds. Nice to see the cat is being good.
Hello Geoff,
I have never had a Bakewell Tart or Cake.! .. I have heard of them but have never had the chance to eat one. The one you made tonight looks simply devine! When I have the chance to do so, I will try this one out for sure. The pie case you made looked perfect! and the whole finished desert looked worthy of being on a magazine cover! You should be proud! Thank you again. I am sure it tastes' really nice as well.
Hi Julie-Joy. You should try Bakewell Tart when you get the chance. It is so tasty, if made correctly. I am glad you think mine looked good. I am afraid I have eaten rather too much of it.
Great video! You’ve found yourself a new subscriber, looking forward to more lovely recipes
HI Bobby, Thanks very much. I do hope you find more recipes, on the channel, that you enjoy.
I will definitely try thank you so much ❤️💯💐🧿
HI Nesrin Demirezen. I do hope you enjoy it.
Lovely thank you
Hi Reena Newalani. You are very welcome.
If Geoff bakes it you can be sure it will be baked well. Thanks for the video.
HI. Thanks. This one did turn out rather well.
Thank you Geoff, lovely recipe as always!
I really appreciate how you explain and demonstrate your baking sessions so thoroughly, it really does help and it makes a difference to the results.
I enjoy making your recipes 👨🍳⭐️ ... 👍🏻😊👍🏻
HI Janet. Thanks very much. This one was very good indeed, a lovely crisp pastry and the soft and moist filling made a perfect dessert. I also ate some just as a slice for a snack with my tea.
@@geoffsbakingblog ... your pastry does look delicious I must say.
Will look forward to having a go, hopefully this week, I will probably devour it in no time at all ☕️🫖😋... really like Bakewell tarts!
This looks very yummy indeed.
Perfect job Geoff
. My mouth is watering.
Is a very long time since I made one.
Could just eat that now.
HI Emily. thanks very much. It made my mouth water too.
Hello from Türkey 👱 ıst looks great . Thank you for the recipe I follow you 👌
Hi Feyzan Junior. Thanks very much. I am pleased that you like the recipe and follow me. I hope all is well for you in Turkey.
Hi Geoff. Thanks for the recipe. Your channel is my favourite for baking as I like to make many of the recipes the way you do them. Your instructions are good and I really appreciate your attention to detail and unrushed approach. Do you have a recipe for Morning Coffee biscuits?
HI Jimmy. You are very welcome. I am glad you enjoy the videos. I don't have one for Morning Coffee Biscuits, which seem to be very similar to Rich Tea Biscuits, except that they are shaped differently and maybe slightly thinner. I will think about whether I can make some.
@@geoffsbakingblog Thanks. Likewise, I'll search around to see if there's a recipe somewhere. I sometimes read the ingredients on the packets and get some clues. I did that with the Manor House Cake and got it spot on.
Thanks again
Made this yesterday and was delicious, it didn’t last long 😂 thank you for the detailed recipe x
HI Debs. That's great. I am so glad it was enjoyed by those who had some.
Just followed along with you today Geoff. I used rhubarb instead of raspberry jam... which I roasted in the oven with about 40g caster sugar and zest and juice of a lemon. I found I had a bit too much frangipane, or perhaps I put in too much of the rhubarb. I’m letting it cook for a little bit longer. Thanks for the video 👏🏻☺️
Hi Lara. I hope it turns out well for you. The frangipane should still be quite soft when fully baked, but if you prefer it firmer cooking for longer will achieve that. I think the rhubarb will probably release quite a bit of juice during the baking, so that may also mean it needs to be cooked for longer.
@@geoffsbakingblog thanks Geoff.. it was a success and everybody loved it! I tried to remove as much of the water from the rhubarb as I could without detriment to the flavour.. I still think raspberry jam is my favourite! But this made a nice alternative ☺️
@@Lara-lj9um HI Lara. That's great. I am so glad it worked well and everyone enjoyed it.
Thank you for this amazing recipie, im opening up a little tea room and ive been testing loads of bakes including bakewell tart this recipie sounds and looks great. I had a piece of bakewell cake the other day which was OK. Thank you Geoff xx
HI Jemma. You are very welcome. I hope all goes well with your tea room.
What restaurant
Can u tell me how many gram is the egg yolk for the pastry and the filling the tart look so beautiful and look yummy to thank u I ask u because in NY the egg yolks size is different then before I like to weigh all my ingredients
Hi Nita. As I mentioned in the video I used 3 large UK eggs in the filling and 2 large UK egg yolks in the pastry. The equivalent size in USA in extra large eggs. Although I didn't weigh the yolks the weight of a large UK egg is about 59gram out of the shell and is roughly divided as 2/3 white and 1/3 yolk. So that would make my two egg yolks weigh about 40g. But two XL egg yolks in USA sizes should work well enough for the pastry. As I mentioned in the video you can add a drop of water if necessary to pull the dough together.
Have you tried Bakewell pudding? The recipe is supposed to be secret.
Hi Keith. I used to live in Chesterfield, just 13 miles from Bakewell and have bought Bakewell pudding from The Original Bakewell Pudding Shop. It is so different from a Bakewell Tart, but still very good.
Hi Geoff. What a small world. I live in Kilburn.
@@keithbryan4968 That's quite near too.