👋So easy! So elegant! So yum!!!! I'm really proud of you in taking UA-cam as your fulltime job! It really shows you commitment and your love of baking! Us veiwers really appreciate it!!! 😃😁😊💟💞👍👏
Hi Beth, I used your pastry again this morning for my mince pies, and I shall put my hand on my ❤️ and tell you, your pastry was beautiful and they are the best mince pies I’ve ever baked, so thank you for sharing your recipe. I wish you and your family a safe and lovely Christmas! Love from a Brit living in Greece xxxx
Oh I'll so glad to hear it! It's funny because this crust is really such a great one, one of my favorites! It's so light and flakey and melt-in-your mouth delicious :) The secret is the powdered sugar! Works wonders! So glad it was such a hit! Wishing you a lovely Christmas as well! Here's to 2021 and all the hope and joy it will bring! :)
Beth you have no idea how glad I am I runned through your channel and I can't wait to try so many of your recipes ❤ I would love to see more content about every day food, specially lunch and dinner ideas 😍 thank you so much lovely, big hug from Perú 🙋🤗💕💕
How pretty and delicious these mini tarts are Beth! I love this kind of dough. The flavour is delicate and the almond cream goes perfect with the crust. Have a wonderful week! Patricia.
I tried the recipe yesterday. Delicious like all of your recipes. I tried really hard not to take two so I'd have one for today. Nothing better than a preprepared pastry on a lazy Monday. :)
I loved ur pear and almond tart. I thought i would make it without the pear but i had to make the almond paste myself cause i cant find it where i live. But this is definitely better. Leaving out the cherry jam this is a delicious idea and doesnt even need almond paste. Thank you
So happy to hear about the announcement. Welcome to UA-cam, fulltime, Beth. 💐 You have made me and so many of us like me, soooooo happy today. 😅 It was about time, trust me. Every week, I would consider writing to you, about increasing the number of videos per week, but being aware of your hectic schedule, I would hold myself back, because of the additional pressure, it would bring along. But now that you have taken that decision, yourself, more power to you. Well I hope and pray for your success. I hope people tune in to your channel, more than before, and give this hardest-working UA-camr her due. Time for the flood gates to open....
+MsScorpyscorp awe thank you! I've so appreciated your words of wisdom of the years, funny comments and overall friendship :) you are one of the avatars I consider part of my tribe so thank you for being there for me you have no idea how much it means. Here we go! 🙌🤗😍
Entertaining With Beth Yes, here we go, indeed. "Keep doing what you do best and leave the rest to the universe", that's been my mantra. Being extremely instinctive by nature, I can sense a sharp rise in your subscription account from now on, only for starters. And that will be just the beginning for you. Much love and luck, Beth. THRIVE.
Oh I just love that quote :) Thank you for sharing that with me! :) . I saw a great one on Instagram that has stayed with with for weeks that says "Follow Your Dreams, they always know the way" :) so simple but so true :)
Mmm... almond and cherries, such an excellent combination! Beth, you never cease to impress, with not only your recipes and intricate directions but your videos are very well-edited too. I had always thought your videos were filmed and edited by a professional crew! I followed you from the Kin Community channel and then you started your own channel. All the best on your new venture, Beth :) And please know that, we appreciate you!
As a British girl, I can say well done and you did a great job. I love cherry so will be trying it. Yum. In England as a school girl in bakery class we always used Apricot jam. Give it a try as I think you'll love it. I have to try cherry though as I love cherry pie. Thanks for sharing. 👍
Superb!! Best bakewell tart i have seen made outside of the UK!! I have a go to recipe .... but looks so good I am going to try this one. Thankyou and Brava x
As a bakewell tart-eating Brit, I can assure you that you did really well with this recipe Beth! And love the idea of 'mini' ones! Only question remains: how many minis can I eat! ;-)
+Meredith Amey actually you are better off making it with your hands like grandma did years ago! You can see this technique in my apricot galette video :)
in the uk, we have these sort of tarts and cakes as afternoon tea! I usually make a large one, with 12 portions, but your individual ones look elegant, so I shall be making yours this week... xxx ps, I heard about your pear and almond...yum
Hey Beth! Your tarts look absolutely divine. I was wondering, what are the other pans I could bake these in? Suppose, I wanted to make cherry bakewell slices/squares. Would I be able to make these in an 8/9 inch square tin?
Hey Beth! this looks like a good recipe to try but I want to make this for a friend who is leaving my workplace to focus on her studies (makes me sad but proud at the same time) but I don't think she likes cherries very much. Can I use raspberries -or even straeberries- instead?
Oh sure you could do that, but I have to say this one with the powdered sugar is really fantastic with these tarts! But of course either will work! :) Hope you enjoy!
Hi! Your recipe looks amazing... I'm planning to make a full size pie instead of small ones.. Should I blind bake the crust for about 20-25 mins before putting in the filling since I've had a bad experience with other recipes what with the crust going soggy and all... Please advice.. Really want to get this recipe right! Thanks a bunch 😊
Oh sure you could definitely blind bake it before. Just make sure you dough refrigerates for at least 2-3 hours for a size that large. This will prevent it from shrinking in the Blind Baking stage :) . Hope you enjoy!
Hi Beth! Its that time again to make your beautiful tarts. I assume you used salted butter? I use unsalted, so would I add extra salt with the 1/4 teaspoon ? X
Yes I use salted butter here in the states since it's not really that salty here, just more flavorful. But if you live outside the USA I would use unsalted and add the salt, since salted butter in other places can be quite salty :) Hope you enjoy! This one is a yummy one! :)
Hey Beth, I absolutely love your recipe. But I’m just wondering why you Chose not to blind bake the base? I’ve never made them as of yet. And was just looking at all the others and they do. So wanted to know
Interesting! I just had to look it up to see what Stork is :) I really don't know what it would do since I haven't used it before? But if you have used it successfully in other pastries, crusts etc then sure it would probably be OK, give it a try!
Wow! Those look amaaazing! I will try this recipe out for sure, but I will make a pie, so I can get more portions out of it. Mmmmh! Greetings from Germany.
MsScorpyscorp sorry what's BBB? I'm sorry I really don't remember but if it was on a UA-cam video that we made a comment on I tried looking back at the last video bigger Bolder baking posted and I didn't see anything that I wrote If you know what video does maybe I can go back refresh my memory I do apologize I don't mean to hurt your feelings
I have been looking to make these, and have been watching several UA-cam recipes on them. I know very little about cooking myself, so I wanted to ask about the sugar. Pretty much all the main steps for your recipe are more or less the same as everyone else's I saw, except for how the others insisted I should use Caster Sugar. I had never heard of this type of sugar so I looked it up, and apparently it's not the same as Powdered Sugar? Namely in how fine it is and how cornstarch is added to Powdered Sugar it to prevent clumping, but this can apparently leave a film while Caster Sugar would not? The second difference was that none of the other recipes I saw had salt, and I wondered if this had something to do with using Powdered Sugar instead of Caster Sugar due to Powdered Sugar being finer and having cornstarch added to it? I am quite inexperienced with baking.
No problem at all! OK first up, caster sugar is just finer white sugar. It dissolves quicker than regular sugar providing a more delicate, crisper crust. If you don't have caster sugar you can make it by placing regular sugar in a food processor and pulsing it up for a few seconds. But I prefer the powdered sugar for the "melt in your mouth" texture it provides. I also think it makes the crust less fragile. The salt is really just to amp up the flavors of the butter and the filling. Salt is really a "flavor enhancer" making whatever ingredients you put in more "pronounced" thanks to the salt. Hope that helps and I hope you give the recipe a try! They are quite good :)
One question in the recipe it says 250 ml(!) almond meal. Do you mean gram? Because when I converted the cup in gr it’s actually sth about 100gr so yeah I’m confused
Merci beaucoup Beth... I don't know what it is but there is something genuinely good about you (and your character and personality) that I just love. Thank you so much for all the great recipes. I sincerely love to watch your videos and used your ideas to make banana breads (that all my friends loved). Good luck on your new adventure. I'm sure that, with God's help, you'll be very successful and continue to bless many people's lives and inspire us. Merci du fond du coeur. (^_^)
👋So easy! So elegant! So yum!!!!
I'm really proud of you in taking UA-cam as your fulltime job! It really shows you commitment and your love of baking! Us veiwers really appreciate it!!! 😃😁😊💟💞👍👏
Awe thanks Karen!! Should be an exciting journey! So happy to have you all along for the ride! :)
Congrats on going full time. As a fellow Brit, I approve of these tarts!
Ha! Awe thank you! I'm so glad you approve! I was hoping to do them justice :) . Such a lovely dessert!
I made these long time ago, and they melt in the mouth.
I love British tarts
beth, you've done our cherry bakewell true justice.... thank u
+MARIA JOANNOU awe thank you! It's such a lovely dessert I hoped I could do it justice! Ha! So glad you enjoyed!! :)
Hi Beth, I used your pastry again this morning for my mince pies, and I shall put my hand on my ❤️ and tell you, your pastry was beautiful and they are the best mince pies I’ve ever baked, so thank you for sharing your recipe. I wish you and your family a safe and lovely Christmas! Love from a Brit living in Greece xxxx
Oh I'll so glad to hear it! It's funny because this crust is really such a great one, one of my favorites! It's so light and flakey and melt-in-your mouth delicious :) The secret is the powdered sugar! Works wonders! So glad it was such a hit! Wishing you a lovely Christmas as well! Here's to 2021 and all the hope and joy it will bring! :)
@@EntertainingWithBeth 💋❤️💋❤️💋
Beth you have no idea how glad I am I runned through your channel and I can't wait to try so many of your recipes ❤ I would love to see more content about every day food, specially lunch and dinner ideas 😍 thank you so much lovely, big hug from Perú 🙋🤗💕💕
Perfect timing! I'm actually shooting a bunch of those today! Easy Back to School Breakfasts, lunches and dinners :) . Stay tuned!
What an elegant dessert. My friends and family would be impressed. I think it is nice to do individual tarts. Xx
Yes there's something very thoughtful I think about an individual tart. Makes everyone at the table feel special :)
This loooks absolutely incredible.
How pretty and delicious these mini tarts are Beth! I love this kind of dough. The flavour is delicate and the almond cream goes perfect with the crust.
Have a wonderful week!
Patricia.
Oh wow those tats look fantastic Beth, love them. I think smaller portions are more elegant and also potion controlled lol.
FitAngie i thought u meant tattoos hehehe
Tara Pine heheheh😂
They look great, I love a cherry bakewell really tasty. Thanks for sharing your recipe
Beth I am in love with all your recipes..I have made your pear almond tart and it came out perfect..Thank you for sharing..Love from Mauritius..
I tried the recipe yesterday. Delicious like all of your recipes. I tried really hard not to take two so I'd have one for today. Nothing better than a preprepared pastry on a lazy Monday. :)
Gosh.... just looking at this...... oh my days! Yummmm!
I loved ur pear and almond tart. I thought i would make it without the pear but i had to make the almond paste myself cause i cant find it where i live. But this is definitely better. Leaving out the cherry jam this is a delicious idea and doesnt even need almond paste. Thank you
So happy to hear about the announcement. Welcome to UA-cam, fulltime, Beth. 💐 You have made me and so many of us like me, soooooo happy today. 😅 It was about time, trust me. Every week, I would consider writing to you, about increasing the number of videos per week, but being aware of your hectic schedule, I would hold myself back, because of the additional pressure, it would bring along. But now that you have taken that decision, yourself, more power to you.
Well I hope and pray for your success. I hope people tune in to your channel, more than before, and give this hardest-working UA-camr her due. Time for the flood gates to open....
+MsScorpyscorp awe thank you! I've so appreciated your words of wisdom of the years, funny comments and overall friendship :) you are one of the avatars I consider part of my tribe so thank you for being there for me you have no idea how much it means. Here we go! 🙌🤗😍
Entertaining With Beth Yes, here we go, indeed. "Keep doing what you do best and leave the rest to the universe", that's been my mantra. Being extremely instinctive by nature, I can sense a sharp rise in your subscription account from now on, only for starters. And that will be just the beginning for you. Much love and luck, Beth. THRIVE.
Oh I just love that quote :) Thank you for sharing that with me! :) . I saw a great one on Instagram that has stayed with with for weeks that says "Follow Your Dreams, they always know the way" :) so simple but so true :)
Entertaining With Beth 😄
Mmm... almond and cherries, such an excellent combination! Beth, you never cease to impress, with not only your recipes and intricate directions but your videos are very well-edited too. I had always thought your videos were filmed and edited by a professional crew! I followed you from the Kin Community channel and then you started your own channel. All the best on your new venture, Beth :) And please know that, we appreciate you!
Awe THANK YOU! What a sweet comment. And how much I appreciate all of you too! :) This community is just the BEST! xoxo
Omg! I have been looking for this recipe for a while. I will try it today with my girls. Thank you for the recipe.
As a British girl, I can say well done and you did a great job.
I love cherry so will be trying it. Yum.
In England as a school girl in bakery class we always used Apricot jam. Give it a try as I think you'll love it.
I have to try cherry though as I love cherry pie.
Thanks for sharing. 👍
Phew! I'm so glad you approve! :). I love the idea of the apricot jam I'll have to try that for sure :)
I'd love to see more tart recipes from you! You make it so easy to do and the recipes always come out delicious!
Beth always love your recipes and your clear instructions. Good luck on your new endeavors!
Superb!! Best bakewell tart i have seen made outside of the UK!! I have a go to recipe .... but looks so good I am going to try this one. Thankyou and Brava x
+H BLUEBELL ha! Awe so happy you approve! :)
you recipes are out of this world>
Mmm, perfect baked dessert. I love how you decorated and the cherry jam makes it interesting and not so dry!
Elegant,delicious desert! Thank you Beth , awesome recipe!!!
A very very yummy recipe thank soo much for sharing such a very unique recipe 👌👌👌👌👍💞
So glad you enjoyed it! :)
Upon hearing that it's made with almonds, I was sure it's going to be amazing! Will try this next time I bake TT
First time to watch your show. Love you and love your story. Inspirational. You're very good at this and I predict total success. Well done.
So happy to found ur channel 😍 love ur way of talk love ur recipe
You make everything look so easy and delicious. I will definitely have to try this. I made a cherry bourbon jam that'll use for this one. Yum!
Just the perfect desert for guests my dad forgot to tell us about😊😊😊thanxx beth
This dessert looks so delicious and delicate
hi beth, I made your bakewell in a 10", this morning...it was divine! Thank u for sharing xxx
Oh nice one! So glad it was a hit! I'm sure it was lovely as a 10" great idea!! xx :)
Delicious cherry tarts girl, they look so professional!
Hi Beth. This looks so good and I think I’m going to make these this weekend. I was wondering, though, how well do these freeze?
That is so exciting Beth! I wish I could do the same. Wishing you a flood of sucess!
Awe thanks Debi! One day you will, I'm sure of it :)
As a bakewell tart-eating Brit, I can assure you that you did really well with this recipe Beth! And love the idea of 'mini' ones! Only question remains: how many minis can I eat! ;-)
Lovely, definitely gets a thumbs up from me, and it's so novel to hear an American pronounce almonds the correct way.
Oh they are so beautiful. Wonderful recipe as always! I just came from your announcement video, Congratulations! That's so great!
They look so good!
Looks so delicious! So excited for you and the future of your channel! ❤️❤️❤️
Wonderful. I'll try this dough recipe for my strawberry tart.
This looks FABULOUS!! I don't have a food processor that large. Can I make the dough in my standing mixer?
+Meredith Amey actually you are better off making it with your hands like grandma did years ago! You can see this technique in my apricot galette video :)
Wow!!! Looks yummy!!!! Love your videos ❤️👍.
in the uk, we have these sort of tarts and cakes as afternoon tea! I usually make a large one, with 12 portions, but your individual ones look elegant, so I shall be making yours this week... xxx ps, I heard about your pear and almond...yum
Oh yes that's a great one for the fall! A must-try for sure :) . Here's the link. Enjoy! ua-cam.com/video/94M3J4lIXr4/v-deo.html
Bakewell tarts are my favourite!!! Yum :) x
What a beautiful recipe, definitely will have to try. Thanks Beth =]
So beautiful and delicious 😋 I will try to make it thank you 🙏
I hope you enjoy it! So tasty too! :)
Looks soooooo gooooooood😋😋 Thanks.
Hey Beth! Your tarts look absolutely divine. I was wondering, what are the other pans I could bake these in? Suppose, I wanted to make cherry bakewell slices/squares. Would I be able to make these in an 8/9 inch square tin?
+Minahil T oh sure that would be great too!!
Entertaining With Beth thank you so much ❤️
Love this cherry tart! It reminds me of my grandmother's tarts! Yum! You've got a great channel and amazing recipes!
This looks amazing! I want to try these!
I love cherry bakewell so much! This is a great recipe. I think my boyfriend would die of happiness if i made this, its his favourite.
Fabulous recipe; and MAJOR congratulations on your announcement! So excited for even more great content coming up and for your subscription box :)
Thanks Liz! :) It certainly is an exciting time! We'll see what happens :) . Gotta give it a try right? Here we go!
can't wait to try this recipe!!!!
Thanks !!!! From Laos. Definitely will try out this recipe!!! But could please show me mini cheese tart recipe?
Cherry bakewell is usually made iced (which I'd prefer) but these do look really nice.
I can't wait for the subscription box!!!!!!
Looks so good !!
This is genius!!!! I will try it
Such a yummy one! Hope you enjoy! :)
Looks amazing !
Hey Beth! this looks like a good recipe to try but I want to make this for a friend who is leaving my workplace to focus on her studies (makes me sad but proud at the same time) but I don't think she likes cherries very much. Can I use raspberries -or even straeberries- instead?
Looks gorgeous! 🍒
This is looks awesome!👍💜
Hi Beth hope you and yours are keeping safe. Can I use this pastry for lemon meringue pie?
Oh sure you could do that, but I have to say this one with the powdered sugar is really fantastic with these tarts! But of course either will work! :) Hope you enjoy!
Entertaining With Beth
I'd best make both, then 😋
Hi, Beth. Your cherry tart looks simply adorable, just like you. What do you love about your food processor? Have a good day, Beth.
+Byron Chandler thanks Byron! I love how easy they are but hate to clean them! Ha! I guess that's the price of convenience? :)
Hi! Your recipe looks amazing... I'm planning to make a full size pie instead of small ones.. Should I blind bake the crust for about 20-25 mins before putting in the filling since I've had a bad experience with other recipes what with the crust going soggy and all... Please advice.. Really want to get this recipe right! Thanks a bunch 😊
Oh sure you could definitely blind bake it before. Just make sure you dough refrigerates for at least 2-3 hours for a size that large. This will prevent it from shrinking in the Blind Baking stage :) . Hope you enjoy!
Can you use strawberry jam instead of cherry? 😊😊Love your channel 😍😍
loveeeee it!!! great job!!!!!
Thank you Beth....Mr. Kipling.
Hi Beth! Its that time again to make your beautiful tarts. I assume you used salted butter? I use unsalted, so would I add extra salt with the 1/4 teaspoon ? X
Yes I use salted butter here in the states since it's not really that salty here, just more flavorful. But if you live outside the USA I would use unsalted and add the salt, since salted butter in other places can be quite salty :) Hope you enjoy! This one is a yummy one! :)
Making a 10’’ this morning ❤🥰
Hey Beth, I absolutely love your recipe. But I’m just wondering why you Chose not to blind bake the base? I’ve never made them as of yet. And was just looking at all the others and they do. So wanted to know
These look beautiful, Beth! I don't see the link for the mini tart pans, though.
+Joann Jacquin just updated the description with the link sorry about that!
can i use block stork for the pastry instead of butter or would it change the texture/taste? thanks
Interesting! I just had to look it up to see what Stork is :) I really don't know what it would do since I haven't used it before? But if you have used it successfully in other pastries, crusts etc then sure it would probably be OK, give it a try!
@@EntertainingWithBeth it's margarine rather than butter that's all. I have used in pastries before . Ill give it a whirl and see what happens :)
They are so beutiful
Wow! Those look amaaazing! I will try this recipe out for sure, but I will make a pie, so I can get more portions out of it. Mmmmh! Greetings from Germany.
I'm from England and yours look to good 😊
Awe that means a lot so glad you approve!! 🤗
Delicious
Hi Beth, if i make a 10" tart, have to pre cook the crust?? how long?
Looks yummy
Nita F Hey Hi! Didn't we meet last week at Gemma's?
MsScorpyscorp I don't think so. I watch a UA-cam name Gemma but I don't know anyone in real life with that name. Did we comment on a video?
Nita F never mind
MsScorpyscorp sorry what's BBB? I'm sorry I really don't remember but if it was on a UA-cam video that we made a comment on I tried looking back at the last video bigger Bolder baking posted and I didn't see anything that I wrote If you know what video does maybe I can go back refresh my memory I do apologize I don't mean to hurt your feelings
Nita F Never mind. Forget that I even asked.
Thank you 😊 darling, I like this recipe and something new with filling woooow. I want to do this recipe. All the best darling 💐💐💐👌🏻🌹🌷🌺🌸💋
I have been looking to make these, and have been watching several UA-cam recipes on them.
I know very little about cooking myself, so I wanted to ask about the sugar. Pretty much all the main steps for your recipe are more or less the same as everyone else's I saw, except for how the others insisted I should use Caster Sugar. I had never heard of this type of sugar so I looked it up, and apparently it's not the same as Powdered Sugar? Namely in how fine it is and how cornstarch is added to Powdered Sugar it to prevent clumping, but this can apparently leave a film while Caster Sugar would not?
The second difference was that none of the other recipes I saw had salt, and I wondered if this had something to do with using Powdered Sugar instead of Caster Sugar due to Powdered Sugar being finer and having cornstarch added to it?
I am quite inexperienced with baking.
No problem at all! OK first up, caster sugar is just finer white sugar. It dissolves quicker than regular sugar providing a more delicate, crisper crust. If you don't have caster sugar you can make it by placing regular sugar in a food processor and pulsing it up for a few seconds. But I prefer the powdered sugar for the "melt in your mouth" texture it provides. I also think it makes the crust less fragile. The salt is really just to amp up the flavors of the butter and the filling. Salt is really a "flavor enhancer" making whatever ingredients you put in more "pronounced" thanks to the salt. Hope that helps and I hope you give the recipe a try! They are quite good :)
Can I make the dough and filling ahead of time put it in the fridge and assemble the next day
Yes of course, no prob! :)
What if somebody doesn’t have food processor, like me, can I use the blender or mixer instead.
Loooove it!
you're like a modern-day Julia Childs. I love it
Could you make a recipe for pumpkin ravioli??????
+Danny Dang oh yum! Yes let's do that for the fall! With a sage butter sauce? Yum!!
Entertaining With Beth yes please!
One question in the recipe it says 250 ml(!) almond meal. Do you mean gram? Because when I converted the cup in gr it’s actually sth about 100gr so yeah I’m confused
Yum!
I want to come to your house be served with all your delicious Ritz Hotel recipes .
LOL! I'm so glad you enjoy them! :)
Lovely recipe
Would a 10"inch tart. Need 25 minutes to cook?
Yes it would probably take at least that but maybe check it at 20 mins?
Merci beaucoup Beth... I don't know what it is but there is something genuinely good about you (and your character and personality) that I just love. Thank you so much for all the great recipes. I sincerely love to watch your videos and used your ideas to make banana breads (that all my friends loved). Good luck on your new adventure. I'm sure that, with God's help, you'll be very successful and continue to bless many people's lives and inspire us. Merci du fond du coeur. (^_^)
Awe thank you for that :) . Your kind words mean so much to me :)
Love❤ from morocco to you
What can we add accept almond meal and extract..
except not accept** it has different meanings. 😅
You can add coconut hon and with coconut it becomes a Congress tart.
Hope this help as I'm english and know. 😀
Hi Beth...could u do a vegan dessert recipe ?
this lady is a discovery...from Mauritius
may I know what is the size of your food processor pls?
fab
Beth, you are awesome! Your recipes are beautiful and very easy to make. However, I am always so scared of tart dough.
Aww thank you :) You can do this tart dough! It's really easy to make and easy to work with! Try it and you'll see :)
im love your video
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