Cherry Bakewell Tarts | Cherry Bakewell Tarts are a classic British dessert
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- Опубліковано 30 тра 2024
- Cherry Bakewell Tarts are a classic British dessert that combines a shortcrust pastry, almond frangipane filling, and a cherry on top. Here's a traditional recipe for you to try:
So you all know, I nearly turned this into a disaster - it's way too hot here, and I didn’t wait long enough for the icing to set - You won’t do that, I’m sure!
#bakewelltarts #howtomakebakewelltarts #britishdesserts
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👇 RECIPE BELOW
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Ingredients
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
- 1 tbsp sugar
For the Filling:
- 150g (2/3 cup) unsalted butter, softened
- 150g (3/4 cup) caster sugar
- 150g (1 and 1/2 cup) ground almonds
- 1 large egg, beaten
- 1 tsp almond extract
- Raspberry or strawberry jam
For the Topping:
- Icing sugar, for dusting
- Glacé cherries
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Just watching the Bakewell tarts recipe. At the moment I've got Wet Nelly cooking in the oven, it's starting to smell delicious. You can keep your arty farty chefs your recipes are the real deal .
Wonderful! Thank you. Best, Rik
I got a sugar buzz just watching. Yum. It’s nice to find a proper British chef/baker
Yes, I was running around the kitchen. Best, Rik
My absolute favourite as a kid in Merseyside. Now 73 years old in Melbourne, still my favourite.
Yes, nice. There will be the more traditional Bakewell coming soon. Love to Melbourne. Best, Rik
Baking by hand is so much more satisfying. And it's a joy to find a proper baker who still does it this way
Thank you. Best, Rik
So nice to see another cook who actually cooks by eye. For myself I find it works so much better.
I totally agree! Thank you. Best, Rik
My great-grandmother, born in the 1870s made a version of these every Christmas. She lived into her 90s. I still have a few of her tins.
Treasure them with the memories. Best, Rik
I'm so glad you put raspberry jam in my son and I had an argument as he said it's cherry bakewell so it must be cherry jam you proved me right which I'm not very often 😅
Thank you. Best, Rik
I think cherry refers to the glacé cherry you put on top.
They look amazing, Rik. As I am now retired (71) i am following my passion for cooking and baking. Your videos are an inspiration for me. I love your pies. Ive recently made your cheese, ham and beans (and pineapple) slices: they went down a treat. I'm also in the process of getting together the ingredients for your delicious looking pork pie. Christmas may never be the same, if it turns out well. We usually use our excellent, local pork butcher, but maybe your recipe will turn out to be a winner.
You can do it! The pork pie isn't too hard to do. Age means nothing in cooking! Best, Rik
Tae hell with your Jamie Oliver's and Gordon Ramsay's. You'll do for me.
Thanks a bundle. You'll do for me! Best, Rik
Can't stand either one of those clowns either.
Absolutely DIVINE!! Thank you ever so much! I have NEVER seen a proper video of Bakewell tart on YT nor on Internet search. Nothing ever added up right - until now. I love these and as soon as I can get some little tart dishes, I am on it. Such a great contribution to a party, dinner guests, or just for a sit down with glorious hot tea! I will watch this a couple of more times before making it. Again, thank you!!! The best.
A nice pot of tea works well. Best, Rik
Ric,ive put about 3 stone on since i found your channel the recipes easy to follow?my curries have improved, and ive started baking my own cakes now?happy xmas from a bloated BIGMICK IN THE UK 🇬🇧 😂😂😂
Mick, you make me smile every comment mate - Happy Christmas to you and yours. p.s. don't try and catch me up on the waistline - in 2 years mine is busting the tape. Best, Rik
My granddaughter loves maraschino cherries, can't wait to make these for her!!!!!
That sounds amazing hope she enjoys. Thank you. Best, Rik
Childhood revisited. 👏👏👏
Thank you. Best, Rik
Reminds me of my Nana's Empire Biscuits we had as kids... OMG, think my blood sugar went through the roof just watching this. WANT 'em. If I make them tho, I'm in trouble. LOL Deeeeeelish!!!! Enjoy one for me!!!! :)
Thank you. Best, Rik
Look real great chef going to make they beautiful tasty pie chef love your food great teacher chef ❤
Thank you. Best, Rik
I'm drooling!
Thank you. Best, Rik
My word, these look sooooooo good! The comments about other varieties of similar tarts is also very interesting and so far, they shall sound delicious. Clearly, the poor reputation attributed to British cookery is just plain wrong.😊
Thank you. Best, Rik
I love watching your videos and learning about traditional foods.
Thank you. A good one tonight. Best, Rik
They have all been good!
Oh my those are so pretty, very labor intensive tho, I bet they taste wonderful.
Hi Rita - a little time. It tastes amazing inside. Best, Rik
These have made me want a Mille Feuille (French Vanilla Slice). The only similarity is the stripes in the white icing (the bakery had an iced version & a icing sugar dusted version)
Why a tart triggered me into wanting custardy, creamy, puff pastry dessert slice is one of those weird things we aren’t even supposed to understand, just accept it and move on 🤷🏼♀️ 🤤
I love your recipes Rik, you’ve definitely still got it. No ‘old boy’ about it!
Thank you. Feeling it these days! Best, Rik
These look wonderful Rik. I love the way you say 'frangipane'. I might try making them for a garden party I usually have in May /June but will try making them smaller as I'll make other things too. Brit in Oklahoma, USA. 😊
Thank you, Jill. Love to Oklahoma. Best, Rik
They look scrumptious, my favourite cake .thank you for sharing this recipe 👌
Thank you. Best, Rik
😍😍😍👍 OH How I love these ❣️
(. 😋🥰. Anything with Almond / mars-pine)
Thank you. Best, Rik
Sorry they are Bakewell tarts. I still make Manchester tart . “Manchester tart is jam at the bottom then banana and covered in custard.
Ric those Bakewell tarts you made look fantastic. I’m going to make some my self when I get back home after the Easter break. 👍👍
Thank you. Best, Rik
Bakewell tarts are my favourite treat. Have never known how to make them. Thank you for sharing this recipe. They will be delicious for the coming holiday. No homemade raspberry jam but I will find some. Love your videos, ❤ from Oz.
Thank you, just make sure you let them set up properly. Thank you for joining from down under. Best, Rik
Wonderful instructions and exceedingly good cakes!
Thank you. If I could make pastry the same as those guys, I might have had a different job in my lifetime. Best, Rik.
yummmmmmm
Thank you. Best, Rik
Fabulous oh my disgustingly good or is it exceedingly good 😂another must try
Thank you. Best, Rik
Great Stuff Rik! I'll definitely make these this weekend - great video as always!
Thank you. Best, Rik
These are lovely!!!
Thank you. Best, Rik
Amazing recipe chef!
Thank you. It's just, Rik. Best, Rik
OMG!
Thank you. Best, Rik
Been in hosp for a week eating nowt. Been watching your videos drooling about what i can eventually eat. These are stunning. Proper portion not one of those piddly little things !
Get well, don't eat too much! You will be telling me off! Thank you. Best, Rik
@@BackyardChef 🥰
You have a beautiful, hypnotic lilt to your voice.
Oh thank you! Does that mean boring and you put me to sleep? Best, Rik
No, sir. It means I can't stop watching! 🙂@@BackyardChef
Thank you. It's Rik to you and everyone - no sir. Thank you for your politeness. Best, Rik@@isnamthere4690
Wow! Thanks again.
You bet! Thank you. Best, Rik
If someone baked me one of these or anything, really, the last thing I would do is complain about the straightness of the lines. Every line is a work of original art to me, before I gobble it up!!! 🤣
Thank you. Best, Rik
Lovely, love a Bakewell tart,
I made a cornflake pie a while ago, another 70's School favourite....
I made it a couple of weeks ago - ha ha ha amazing. Best, Rik
❤
Thank you. Best, Rik
Love them.
Thank you 😋 Best, Rik
Yuummmmmmmmm
😃🙋🏻♀️
Thank you. Best, Rik
I like these tips on "old fashioned" cooking by hand. I've got food processors but there is something to be said about being more involved in the process, and the peace and quiet of life without high speed motors.
I of course prefer to refer to it as "artisanal cooking". ;)
What happens if the bottom of the dough is not pricked with a fork?
The bottom can bubble up. Best, Rik
Great vid mate
Thank you, Dennis. If you make them, let them set up not like me. Best, Rik
I think the filling must have a certain amount of flour as part of the recipe, it's really not optional, I made this and the filling was not as I expected, was not cake like enough, also I think it needs to bake a bit longer, I'll work on it as Bakewell tart is one of my favorites. Pastry was very good.
I've got the other version coming up soon. Thank you. Best, Rik
Love your recipes really old school.
Thank you so much 😊Best, Rik
Looks lush 😍😋😋
Thank you 😋Best, Rik
I very much like Bakewell tart with a good brew. Thanks for the recipe- I am sure it will be 100% improvement to Mr Kiplings tarts. Thanks for a well presented tutorial and the recipe. Also thanks for all these calories that o shall be consuming and becoming even more chubbier! 😂 I love your excitement when you sample your own bakes.❤
Hope you enjoy - only eat one! Nowt wrong wi Chubby shows you are alive and normal. I have a Bakewell tart coming soon. Best, Rik
Beautifull tarts my friend,tempting.THANS. watching from MALTA eu.
Thank you. Love to Malta. Best, Rik
Seriously good! Done it again Rik 👍
Wow. Thank you. Best, Rik
They look amazing ❤
Thank you. Best, Rik
Rik the "artiste" good job, they look great
Thanks, just made the fondant icing up in a day or two. Best, Rik
Sadly the Bakewell factory in Salford area closed down when I lived in Manchester for a spell.
But How about Vanilla slices, oh yes, yes, flakey pastry is bit of a faff from scratch but worth the effort 😊
Will look into it, Mate. Best, Rik
Rik how do I get the recipe of the video I am writing them down but I'm not as fast as I used to be as I am 84 but I love all of your videos Margaret from Canada
Hi Margaret. Sorry you are having trouble. If you scroll down the description there is a full ingredient list. If using a phone you click the more and then more it opens it all up to read. Hope this helps. Best, Rik
10 out of 10 Rik my favourite
Thanks, Allen. Just make sure it is all set up properly. I didn't have time for filming. I rushed a little. Best, Rik
have you tried a rissole recipe with left over roast meat i cant seem to get it right I need a bit of help. tks Rik. @@BackyardChef
Thanks Rik I LOVE bakewell tart
Real Bakewell coming soon. Best, Rik
They look absolutely delicious - thanks for sharing 😊
My pleasure 😊Thank you. Best, Rik
Love them bet they tast g8 hope u and you family have a good xmass ceep wll
Thanks, Ady. Straight back at you, mate. Happy Christmas to you and yours. Best, Rik
Wow. Yum. I bet your wife loves you.😅👍
Not for pastry! I get a telling off. Best, Rik
@@BackyardChef As a woman I'm going to have to take her side, of course. 😁
Of course! Best, Rik@@fishfootface
I don't have small tart pans such as these you use. Could I use a pie plate and make 1 single larger tart? Would an 8 or 9" be too ig for the amount of Frangipane made? Would i need to 2x or 3x the Frangupane ingredients?
For the crust, 2x or 3x it? Grateful for any info. They are beautiful. Could you use Morello Cherry jam or preserves if that is what you have on hand? Meaning no disrespect to the Original.
What is shortening and also all-purpose flour please
AP Flour - same as plain flour. Shortening - Vegetable fat. Crisco amzn.to/48dqAMk Best, Rik
Hi Rik, wonderful recipe. They look scrumptious 😋
Could you tell me where you got the pie tins from. Many thanks
I have tried to recall - I just walked into a baking shop and bought them. I cannot remember to be honest. Best, Rik
Favourite sweet pies ever for me they always have been. Rik i notice on quite alot of your pies and things ate cooked on the toast setting, do you find that the best then ?
It helps to give a more varied heat setting. It would have been a game changer if there was a low fan with a full range of temp control. I cook in it everyday and still learning. Best, Rik
@@BackyardChef where both my lads have grown up and the family is basically just me and one son I've no need for a whacking great oven anymore. I've had another air fryer for years and it was excellent just too small, I still bake and cook all foods from scratch so my induction hob, pressure cooker and now hysapientia air fryer is all I need and watching your brilliant videos gave me the confidence to bake cakes in it . I've cooked ever since I was a lad and gadgets like this make it different and more enjoyable plus saving money as cooking quicker meals.
Yes I shall be adapting the settings and temps for myself going forward plus getting tips by watching your videos. Cheers
Thank you for the reply. Loved reading. There isn't a panic. You know most folksloose it , if its not quite cooked the way they know from an oven. Air fryers are not like that as you know. The HYSapientia handles pies perfectly. Do you do Yorkshire puddings in there? Best, Rik@@martyn-jq3cc
Do you have a recipe for the caramel tart that was a regular of school dinners?
Thank you. Best, Rik
Hi Rick. What does the apple cider vinegar do to the pastry?
Hi Pauline, have a look at this ua-cam.com/video/zisAWUUBolc/v-deo.html Best, Rik
This is brilliant rik, i love bakewell. I tried making some jam tarts over the weekend with some ready to roll shortcrust pastry but they didnt come out like the crumbly pastry that our jam tarts, mince pies and apple pies made by a very popular brand. What is the secret to get this crumbly pastry.
Jamie, I have a recipe I last made in my notebook years ago. I will make it and see if it is the same. Now, it's simple and is not my go-to for pastry. However, I remember it was close to the famous cakes you mentioned. Please stick tight; I will try to knock something out soon. Best, Rik
@BackyardChef much appreciated pal. I was quite disappointed that its wasnt the crumbly barely holding together pastry i was hoping for
Hi rik.. I'm going to do this in a 9-inch round tin.. would I use the same amount of ingredients as you did for the individual ones you made. ?
Yes, that sounds about ok. Best, Rik
Thanks 👍
The recipe is not here, nor in any of your video descriptions?
Sorry it is. Thank you. Best, Rik
Some butter some sugar ??? Weights would help please!!
In the description, full list
What is all purpose flour ? why not self raising or plain ? thank u
All purpose is plain flour. Best, Rik
@@BackyardChef Thank u
Where do I get ground almond?
At a store, Amazon - how do I know where you get ground Almonds? Have to leave that to you. Thank you. Best, Rik
What is bakers shortening? Or is it a butter lard mix? Because that's what my old nan used and I'm 65
Baker's shortening is a type of fat used in baking, typically made from vegetable oils. It is known for its ability to create a tender and flaky texture in baked goods such as pies, pastries, and biscuits. Unlike butter or margarine, baker's shortening doesn't contain water and has a higher melting point, which helps in maintaining the texture of the dough during the baking process. It's also used to achieve a crumbly texture in items like shortbread, and because it's flavour-neutral, it doesn't impart any additional taste to the finished product. Baker's shortening can be a preferred choice in certain recipes where the presence of dairy is to be avoided or where a very specific texture is desired. Best, Rik
I'll try and use Trex and hope for the best thanks@@BackyardChef
That will be ok. Best, Rik@@chadbridges4304
How much flour???
In the description, full list
Lovely recipe but you never give us the amounts when it comes to ingredients 😮
I do every time - look ion the description a FULL list. Thank you. Best, Rik
These are not the Bakewells I recall; I’d call them Manchester tarts but hey I’m often wrong. Yes, there is a Mr Kipling version vaguely like this but his cakes were never exceedingly good just exceeding tiny and disappointing. The poor quality synthetic flavours used back then have a lot to answer for: many people are convinced that they don’t like marzipan, almond or Bakewells because of them, likewise strawberry (cheap yoghurt) or mint (garden peas). Whatever, for me the frangipani is topped with a scattering of flaked almonds, not icing and a glacé cherry. Each to his own I guess. Rik you’ll know that a Bakewell pudding is something entirely different and distinct. After you’re done with the best old school recipes perhaps you’ll show us some old-school regional recipes? Or historical ones? Of late I’ve been reflecting on just how fondly people remember the best of mass catering post WWll up until around 1980. It’s remarkable given how poor the reputation of much British cooking was back then. Clearly not always deserved.
Great reading, Mike. Yes not deserved at all. Original Bakewell's with marzipan are amazing! I have started with some regional and I will continue. Thanks for the encouragement. Best, Rik
Hi there.....I remember Manchester tart at school, it was a cold custard flan with jam and coconut. Wasn't much for that. The Bakewell Pudding is different yes, but can be a bit greasy I always think. These are brilliant Rik and especially your pastry tips!! Xx love these videos
Thank you. Best, Rik@@user-rr5nd3gi8p
Thanks for another great recipe Rik 🤤
Sorry, you’re wrong: these are not Manchester tarts! But I agree that icing has no place on a Bakewell tart or pudding. I highly recommend Nigella’s recipe for one large Bakewell tart, which is the best recipe I’ve tried and which uses almond pastry and doesn’t need pre-baking of pastry case. 😋 I don’t know how Mr.Kipling’s cakes are not classed as confectionery because at least 60% of each cake must be pure sugar. Best wishes to all.
Ermmmmm these are Mr Kiplin Bakewell tarts ……………….NOTHING like authentic Bakewells.
Good memories. Thanks for sharing. Hope you enjoy. Best, Rik
Aw doesn't matter. A bit of variation