Dessert

Beth’s Cherry Bakewell Tart Recipe | ENTERTAINING WITH BETH

Beth’s Cherry Bakewell Tart Recipe | ENTERTAINING WITH BETH



SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite

Hey guys, a little little update for you and an exciting BIG ANNOUNCEMENT to share!

*******CLICK HERE https://goo.gl/cnFsY8 TO SIGN UP FOR THE EWB SUBSCRIPTION BOX!*****
(And THANK YOU for supporting me on this new journey! I’m excited about all the new things we’ll be able to build together in the months ahead! xoxo Beth)

***FOR THE TART TINS CLICK HERE http://amzn.to/2fU0wkP ***

BETH’S CHERRY BAKEWELL TARTS
Makes 5 (4” tarts) or 1 (10” tart)

INGREDIENTS:

FOR CRUST:
1 ¼ cups (150g) flour
2 tbsp (13 g) powdered sugar
¼ tsp (1.25ml) salt
½ cup (120 g) butter, chilled and diced into cubes
1 egg yolk
1-2 tbsp (30 ml) ice water

FILLING:
½ cup (120 g) butter
½ cup (50 g) powdered sugar
3 eggs
2 tsp (10 ml) almond extract
1 cup (240 ml) almond meal
3 tbsp (22 g) flour
¼ tsp (1.25 ml) salt

5 tbsp (75 g) cherry jam
¼ cup (30 g) raw sliced almonds

METHOD:
In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.

In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.

Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.

Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.

Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.

Then place 1 tbsp of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.

Bake at 350F for 25 mins or until the tart is golden brown and set.

Serve with my Homemade Whipped Cream (recipe below). Enjoy! xx

BETH’S HOMEMADE WHIPPED CREAM
Serves 8

INGREDIENTS:
2 cups (475ml) heavy whipping cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla extract

METHOD:
Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

source

Click to add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Homemade Fudge Recipe – Laura Vitale – Laura in the Kitchen Episode 259

thecookerybookApril 10, 2021

Beth’s Ile Flottante Recipe | ENTERTAINING WITH BETH

thecookerybookApril 9, 2021

Berry Delicious Fruit Salad – Recipe by Laura Vitale – Laura in the Kitchen Episode 123

thecookerybookApril 6, 2021

Beth’s Pecan Bars | ENTERTAINING WITH BETH

thecookerybookApril 4, 2021

How to Make Strawberry Shortcake – Recipe by Laura Vitale – Laura in the Kitchen Ep 117

thecookerybookApril 2, 2021

Beth’s Foolproof Apple Pie Recipe | ENTERTAINING WITH BETH

thecookerybookMarch 30, 2021

Chocoflan Recipe – Laura Vitale – Laura in the Kitchen Episode 572

thecookerybookMarch 29, 2021

Homemade Vanilla Cake from Scratch – Laura in the Kitchen Episode 146

thecookerybookMarch 25, 2021

Beth’s Easy Apple Fritter Recipe | ENTERTAINING WITH BETH

thecookerybookMarch 25, 2021