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Bakewell Tarts

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes ten 4-inch tarts

Ingredients

For the tart shell

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled

2/3 cup granulated sugar

2 large egg yolks

Pinch of salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour, plus more for surface

For the filling

2/3 cup blanched whole almonds, toasted

1/2 cup granulated sugar

6 tablespoons unsalted butter, softened

1 large egg

2 tablespoons all-purpose flour

1 tablespoon dark rum

3/4 teaspoon salt

1/2 teaspoon almond extract

2/3 cup sour cherry jam

For the glaze

1 cup confectioners’ sugar

2 1/2 tablespoons fresh lemon juice

Gallery

Bakewell Tarts

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes ten 4-inch tarts

Bakewell Tarts

                              Credit: 
                              Mike Krautter

Bakewell Tarts

                              Credit: 
                              Mike Krautter

Bakewell Tarts

Recipe Summary

Yield: Makes ten 4-inch tarts

Recipe Summary

Yield: Makes ten 4-inch tarts

Yield: Makes ten 4-inch tarts

Makes ten 4-inch tarts

Ingredients

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces and chilled

  • 2/3 cup granulated sugar

  • 2 large egg yolks

  • Pinch of salt

  • 1 teaspoon pure vanilla extract

  • 2 cups all-purpose flour, plus more for surface

  • 2/3 cup blanched whole almonds, toasted

  • 1/2 cup granulated sugar

  • 6 tablespoons unsalted butter, softened

  • 1 large egg

  • 2 tablespoons all-purpose flour

  • 1 tablespoon dark rum

  • 3/4 teaspoon salt

  • 1/2 teaspoon almond extract

  • 2/3 cup sour cherry jam

  • 1 cup confectioners’ sugar

  • 2 1/2 tablespoons fresh lemon juice

Directions

Make the tart shells: In bowl of food processor, combine butter and granulated sugar and process until smooth. Add egg yolks, salt, and vanilla and process until combined, about 30 seconds. Add 1 cup flour and process until smooth. Add remaining 1 cup flour; process to combine. Turn dough out onto plastic wrap and form into a flat square; wrap tightly and refrigerate until chilled, about 1 hour. Wipe clean food processor bowl.

Make the filling: In bowl of food processor, add almonds and granulated sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.

On a lightly floured work surface, roll out chilled dough to a 1/4-inch-thickness. Using a 4 1/2-inch round cutter, cut out 10 circles, re-rolling dough as necessary. Fit each circle into a 4-inch round fluted tart pan with removable bottom, and refrigerate until firm, about 1 hour.

Preheat oven to 350 degrees. Fill each tart shell with 1 tablespoon jam, then top with about 2 tablespoons frangipane; place on parchment paper-lined rimmed baking sheet. (You will have about 1/4 cup frangipane leftover.) Bake until golden, 30 to 35 minutes. Transfer to a wire rack to cool completely. Remove tarts from pans.

Make the glaze: Sift confectioners’ sugar into a bowl. Stir in lemon juice to combine. Transfer to a pastry bag fitted with a small round tip. Pipe glaze onto tarts as desired.

Reviews

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Reviews

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All Reviews for Bakewell Tarts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Bakewell Tarts

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest