Friday, May 4, 2012

Eggless Bakewell Tart

I've seen these kind of tarts very often but didn't know it is called as Bakewell Tart. Basically, this is an English confection and is formed with a flaky crust base, sweet fruit fillings and then top with almond frangipane. Yes, it's a very interesting pastry and really delicious too. It sounds like a lot of work but actually it isn't at all. For pastry crust, you can always get them prepared days earlier and for fillings, you can use homemade jam or anything you can easily get. And all you need for the topping is just a quick stir. What make it sound even more interesting was Eggless! Don't you love it too?

Ingredients :
Pastry crust  (for 16 mini crust)
226gm  butter
1 tspn  salt
2-3/4 cup all purpose flour
1/2 cup  ice water

Method :
(1) mix together salt & flour and then rub in butter till well combined.
(2) next, add in ice water bit by bit till everything hold together & form a dough.
(3) do not over mix or knead the dough, it's best to let it crumble a bit.
(4) then wrap with plastic sheet and keep refrigerated for 30-60 mins.


Eggless frangipane (for 8 mini tarts)
100gm   butter
80gm  sugar
100gm  flour
1 tspn  baking powder
80gm   almond meal
40gm   black sesame powder
1/2 tspn  vanilla essence
60ml   milk (add 2 tspn lime juice) / buttermilk
(cream butter & sugar till fluffy, stir in the remaining ingredients till well combined)

Fillings (for 8 mini tarts)
1 cup   canned pitted cherry
1 cup  cooked pear (with sugar & cinnamon)
(or anything as desired)

Method :
(1) withdraw dough from refrigerator and set aside to rest for 20-30mins then roll it out flat with thickness as desired. ( I only used 1/2 portion of dough)
(2) cut dough with cutter and place it to mould / cups / trays, cover each dough with a parchment paper and top with beans or marble balls then bake at preheated oven 200'C for about 20-25 mins.
(3) once it's done, remove parchment paper & beans/marble balls away and let the cooked pastry cool for a few minutes before placing in the fillings.
(4) after placing in fillings as desired, top it with frangipane mixture & spread nicely.
(5) finally bake at preheated oven at 185-190'C for about 10-15 mins or till brown.

The additional of black sesame powder is simply amazing. I definitely want more. Hope you guys will love it too! Enjoy & have a great weekend.

9 comments:

Honey Bee Sweets said...

Oh how unique! Black sesame powder in the frangipane filling! I wonder if the almond flavor or the black sesame flavor is more prominent...? Either way, I love the nutty aroma from both so I think I'll love this! Yums!

Shobha said...

Delicious tarts and lovely presentation.

Food, Fun and Life in the Charente said...

I love bakewell tart, I have not one in ages thanks for the reminder. Diane

Betty said...

sono deliziose queste tortine, mi piace la frangipane, brava Kristy.
un abbraccio e felice week end.

Mango Ginger said...

I love bakewell tarts, and I love what you've done with one of my childhood favourites!

Murasaki Shikibu said...

Sounds really good!

Sonia ~ Nasi Lemak Lover said...

I seldom make tarts, let me just drool your yummy tarts here .

Lyndsey said...

I have never heard of a bakewell tart, but that shouldn't surprise you with me being a non-baker and all! Looks lovely!

lena said...

what actually caught my attention is the frangipane mixture of almond and black sesame..this is really special!

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