by Adelina Aida
This Amazing dish is coming up from the DERBYSHIRE in England. That region is popular in making confession pastries. Bakewell is a small market where these small pastries, small cakes, cupcakes, and tarts are sold as a Confession treat. So the small crust pastry is also very popular like small tarts or even the bigger ones.
Shortcrust pastry is maybe a tart of smaller size, or quiche, or a pie. Mostly they are sweet in topping and filling but savory tarts are also sold out there. Many of the fillings with different sweet and savory toppings can be added to come out a tart of your choice. But the popular ones are sweet ones with the use of many fruits, nuts, almonds, and cream over the tart.
Region from where they originated
Bakewell is the small market of the land Derbyshire, England. Where these small tarts are sold as ”small crust confession pastries”
They served different varieties of tarts with different flavors like the jam layering top up with cream and nuts, Chocolate ganache with almonds on top, etc.
Bakewell tarts are originated from their famous Bakewell pudding. The word tart can be interchangeable with pudding in Bakewell’s way because they have almost the same variety and taste.
BAKEWELL MARKET OF DERBYSHIRE, ENGLAND
Varieties of Bakewell Tarts
There are two famous variants of bakewell tart sold in Bakewell market are the following:
1. Cherry Bakewell Tart
This one the famous confession bakewell tarts sold out there. Loved by everyone because of the cherry flavor and Frangipane crust. They are also known ad Cherry pudding and Cheery cake of Bakewell’s market. This is special beacuse of the ingredients like almonds, cherry and galze.
2. Gloucester Tart
This is very simple and healthy version of tart in which whole wheat is used as in making tarts. The use of simple rasberry jam with almonds on the top of the cream.
NUTRITION PER SERVING OF CHERRY TART
- Calories 500 kilocalories
- Fats 30 grams
- Carbohydrates 50 grams
- Sugars 20 grams
- Protein 6 grams
- Fiber 2 grams
Bakewell tart and Bakewell puddings ?
There are two totally different desserts sold and loved by people. But in the Bakewells market, these two desserts are somehow the same because of the flavors and texture. But they are unique in that way, Tarts are actually shortcrust pastry form with the same filling of Jam and almond with cream. But pudding of more like a cake form with the same flavors of cherry and use of nut-like almonds on the top.
CHERRY BAKEWELL TART
ELEMENTS OF CHERRY BAKEWELL TARTS
This is small crust tart version of cherry bakewell tarts having following elements :
- Tart crust
- Cherry glaze
- Cherry jam
- Flavored fondant
- Nuts especially Almonds
1. Frangipane cream
This special cream or more like custard is made up from almonds. The use of this cream in making tarts and cake is very popular in United Kingdom. There are few ingredients and making method is also very simple. Sugar, eggs, Almonds and butter is good enough ingredients to make this almond custard. When we bake this cream, it makde up like a tart crust form so we can use it in a crust in making many tarts.
2. Cherry Glaze
This is a glaze in which any fruit, but in this tart cherry is used. So cherry is infused with sugar for few minutes. After some time, juices of cherry releases and then cooked to make a thick fruity glaze. We can say this glaze is ‘‘fruity sugar syrup”
From this glazing procedure, the fruit can be preserved for years.
Fondants are sweet, creamy frosting or you can say icing. This is more like in liquid form to drop over the cake and looks like glaze. This can be of many varieties, like vanilla fondant, chocolate fondants, strawberry etc.
INGREDIENTS OF MAKING CHERRY TARTS
For Tart crust
- Butter 200 grams ( room temperature )
- Plain flour 300 grams
- Salt a pinch
- Eggs 2 ( room temperature )
- Icing sugar 2 tablespoons
Method of cooking
- First of all sieve the sugar and flour for 3 times so it will make the dough smooth in texture
- Now add flour and sugar to a mixing bowl with melted butter.
- Add salt, sugar, and eggs into flour and sugar.
- Knead a tough dough, add water of 3 to 5 tablespoons in required.
- Then roll up the dough into to tart pan.
- Equally, distribute the dough into a flat pan and bake it for 10 minutes.
- Bake it at 180 degrees for 10 minutes.
- After baking let it cool down and move to the next step.
For Cherry glaze
- Fresh cherries 2 cups
- Sugar 1 cup
- Lemon juice 4 tablespoons
- Take cherries, add sugar into it and let them set for 10 to 15 minutes.
- After some times, you can see juices of cherries release and it is now watery consistency.
- Add this mixture into a cooking bowl and heat it up.
- Bring it to boil for 5 to 8 minutes, until cherries gets soft and the juice gets thick in consistency.
- Add lemon juice at last.
- Cool the mixture and keep it aside for further use.
- Butter 200 grams
- Sugar 100 grams
- Almond powder 50 grams
- Cherry jam 5 tablespoons
Beat this all things together into a smooth paste and they are ready to add up in any tart.
FILLING THE TART
Take cold tart and add a layer of frangipane into it.
Now take up cherry jam and layered it up.
Now add some more frangipan or some whipped creme.
Now add cherry galze on the top.
Decorate it with fondant and almonds.