- Hey guys, today, I'm gonna show you how to make
some mini cherry Bakewell tartlets.
Now, this is really a British desert,
so I am going out on a limb here as an American.
I hope I do it justice, but they are quite delicious,
and I think, for Americans, we are completely consumed
all summer long with our pies and our crumbles and crisps
that I wanted to show you how to make
something a little more elegant like a Bakewell tart.
Let me show you how quick and easy they come together.
The first step is we're going to create our tart dough
and it's just a beautiful dough.
It's so light and just melts in your mouth
and very flavorful.
So, all we're gonna do is take a cup and a 1/4
of all-purpose flour and put it in a food processor.
To that, we're gonna add two tablespoons of powdered sugar
and a 1/4 teaspoon of salt.
You're gonna whirl that up until everything is combined
and then we're gonna add 1/2 a cup
of very cold butter that's been diced.
A little bit at a time,
just pulsing all the while until you get a course meal.
Then we're gonna take one egg yolk
and put it in a small bowl or a glass
and then add two tablespoons of ice water.
Then you can whisk that up with a fork.
Then you're gonna add this to the food processor,
pulsing until a dough starts to form,
and keep going until that dough
turns into a nice dough ball.
Then you can pull it out
and you'll see how soft and beautiful this dough is.
It's really a great dough.
Then we wanna flatten it
and put it in some parchment paper,
or plastic wrap, whatever you have,
and put it in the fridge for at least 30 minutes.
Then, meanwhile, you can make the filling,
which is delicious frangipane almond-based filling
that comes together really easily.
So, in the bowl of an electric mixer,
you're going to add 1/2 cup of softened butter
and 1/2 cup of confectioner's sugar
or powdered sugar, or icing sugar.
There's so many names of the sugar,
depending on where you live.
And then three eggs.
It helps if the eggs are room temperature.
Then you also wanna add two teaspoons
of pure almond extract.
That's what's gonna give this a beautiful almond flavor,
which is going to pair really nicely
with the cherry jam.
Now, at this point, we're gonna need
a cup of ground almonds.
You can either grind them yourself in a food processor
just using blanched almonds,
or, what I like to do,
is just buy pre-ground almond meal, super fine,
because I find that that will provide
a really nice delicate texture to the cake.
So, we're gonna take a cup of that
and then three tablespoons of flour
and 1/4 teaspoon of salt.
Then you can whip that all up
and now your filling is ready to go,
so you can set that aside.
Now, this recipe definitely makes enough
for one 10 inch tart pan,
but I like to make the little mini tarts,
'cause I think there's something really cute about it.
But you could go either way.
So, for the mini tarts, I'm using a four inch
removable bottom tart tin
and I'll leave you a link in the description
if you wanna know where to get them.
Then we're gonna take our dough
and roll it out on a floured surface.
Then just take the tart tin, pop it upside down,
and cut just like a rough circle,
it doesn't have to be perfect.
Then you're gonna fit it into your tin.
The one thing to know is you just wanna make sure
that the dough is not too thin in places,
especially the bottom,
because that's where we're gonna put the jam
and then the jam will start to leak out
if your crust is too thin.
Once you get it all fitted,
then just take a sharp knife and run it along the top,
and that will give you a nice clean edge.
At that point, we wanna take them
and put them in the freezer.
You don't want warm dough hitting a hot oven
or it'll start to melt and become a little bit misshapened.
So, it's a good step.
Then we're gonna take our mini tarts
and then we're gonna add a generous heaping
of some cherry jam, just in the bottom,
about a tablespoon or so.
Then, on top of that, we're gonna add our filling,
and then just go ahead with a little spatula
and smooth it out.
Take it right up to the top.
It will rise a little bit,
but I think it looks better
when it has a slight dome once it's baked,
so go ahead and take it right to the top.
Then I also like to add some sliced almonds on top of that.
Then we're gonna put this in 350 degree fahrenheit oven
for 25 minutes, or until the tarts are set
and the crust is golden brown.
Then we're gonna remove the tarts from the tins.
Then I also like to finish them off
with a dusting of powered sugar
and then one fresh cherry lying on its side.
I think it's pretty to kind of present it that way.
Then I do like to serve these
with some homemade whipped cream,
and if you drink alcohol,
a good thing to do is spike it with a little bit of kirsch,
which is a cherry liqueur, which is quite tasty.
When you cut into it, you'll see how spongy
and delicate the cake is
mixed with the sour tartness of the cherry
and, of course, that homemade whipped cream.
It is one sensational flavor combination.
So, there you have it, some mini cherry Bakewell tartlets.
I hope you guys give this one a try
and let me know what you think.
Subscribe for more quick and easy recipes
and I will see you back here next week with another one.
Until then, bye.