Bakewell Tart Recipe:
(makes two 8”tarts & six 3” tartlets)
PASTRY:
• 3 3/4 cups flour
• 1 3/4 cups unsalted butter, cold, cut into cubes
• 3/4 cup sugar
• 3 egg yolks
• cold water
FRANGIPANE:
• 1 3/4 cups unsalted butter, room temperature
• 1 1/2 cups sugar
• 9 eggs, room temperature
• 1 1/2 teaspoons almond extract
• 3 3/4 cups almond meal
• 1 cup (340 grams) cherry jam
• 2 tablespoons confectioners sugar
• 1/2 cup (43 grams) sliced almonds
• Place the flour and cold butter cubes into a food processor. Pulse until the mixture resembles coarse breadcrumbs. Add the sugar and pulse again, then add the egg yolks. If the dough does not come together when squeezed in your palm, add spoonfuls of cold water until you reach the consistency.
• Empty the contents of your food processor onto a clean counter. Bring the dough together with your hands. Divide into 2 parts, and wrap each one in plastic wrap. Chill the dough for 30 minutes.
• Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness. Transfer the dough to the tart pans, pressing along the sides and trimming any excess dough. Prick the dough with a fork along the base of the tart. Refrigerate for at least 30 minutes.
• Preheat the oven to 400 °F. Line the tart shells with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the pie weights and parchment paper and bake for an additional 5 minutes until just barely golden. Set crusts aside to cool, and reduce the oven temperature to 350 °F.
• Frangipane: In the bowl of a stand mixer, cream the butter and sugar and almond extract on medium/high until light and fluffy, about 3 minute. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the almond and mix until combined.
• Spread an even layer of jam along the base of the tart shell crust. Top with frangipane and spread to cover the entire surface of the tart. It should be flush with the edges and smooth on top. Sprinkle sliced almonds on top, or leave the top plain if you pan to ice the tart with royal icing when cool.
• Bake at 350 °F for 25-30 minutes, or until golden. Dust with confectioners sugar, or ice the top with royal icing when cool.
Almond Cake recipe: https://thecafesucrefarine.com/french-almond-cake/
Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.
https://howtocakeit.com/
FOLLOW US:
Facebook - https://www.facebook.com/HowToCakeIt
Instagram - http://instagram.com/yolanda_gampp
Instagram - http://instagram.com/howtocakeit
Pinterest - https://www.pinterest.com/yolanda_gampp
MY BASIC RECIPES:
My Italian meringue buttercream - http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake - http://bit.ly/YOsVanillaCakeRecipe
My Simple Syrup - http://bit.ly/YOsSimpleSyrupRecipe
VIDEO TUTORIALS:
My Ultimate Vanilla Cake - http://bit.ly/YosVanillaCake
My Italian meringue buttercream - http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here - http://bit.ly/RecipeBoxVids
#baking #cake #noveltycakes
Chapters:
00:00 intro
00:47 creating the parts
10:17 building the cake
(makes two 8”tarts & six 3” tartlets)
PASTRY:
• 3 3/4 cups flour
• 1 3/4 cups unsalted butter, cold, cut into cubes
• 3/4 cup sugar
• 3 egg yolks
• cold water
FRANGIPANE:
• 1 3/4 cups unsalted butter, room temperature
• 1 1/2 cups sugar
• 9 eggs, room temperature
• 1 1/2 teaspoons almond extract
• 3 3/4 cups almond meal
• 1 cup (340 grams) cherry jam
• 2 tablespoons confectioners sugar
• 1/2 cup (43 grams) sliced almonds
• Place the flour and cold butter cubes into a food processor. Pulse until the mixture resembles coarse breadcrumbs. Add the sugar and pulse again, then add the egg yolks. If the dough does not come together when squeezed in your palm, add spoonfuls of cold water until you reach the consistency.
• Empty the contents of your food processor onto a clean counter. Bring the dough together with your hands. Divide into 2 parts, and wrap each one in plastic wrap. Chill the dough for 30 minutes.
• Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness. Transfer the dough to the tart pans, pressing along the sides and trimming any excess dough. Prick the dough with a fork along the base of the tart. Refrigerate for at least 30 minutes.
• Preheat the oven to 400 °F. Line the tart shells with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the pie weights and parchment paper and bake for an additional 5 minutes until just barely golden. Set crusts aside to cool, and reduce the oven temperature to 350 °F.
• Frangipane: In the bowl of a stand mixer, cream the butter and sugar and almond extract on medium/high until light and fluffy, about 3 minute. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the almond and mix until combined.
• Spread an even layer of jam along the base of the tart shell crust. Top with frangipane and spread to cover the entire surface of the tart. It should be flush with the edges and smooth on top. Sprinkle sliced almonds on top, or leave the top plain if you pan to ice the tart with royal icing when cool.
• Bake at 350 °F for 25-30 minutes, or until golden. Dust with confectioners sugar, or ice the top with royal icing when cool.
Almond Cake recipe: https://thecafesucrefarine.com/french-almond-cake/
Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.
https://howtocakeit.com/
FOLLOW US:
Facebook - https://www.facebook.com/HowToCakeIt
Instagram - http://instagram.com/yolanda_gampp
Instagram - http://instagram.com/howtocakeit
Pinterest - https://www.pinterest.com/yolanda_gampp
MY BASIC RECIPES:
My Italian meringue buttercream - http://bit.ly/YosItalianMeringueRecipe
My Ultimate Vanilla Cake - http://bit.ly/YOsVanillaCakeRecipe
My Simple Syrup - http://bit.ly/YOsSimpleSyrupRecipe
VIDEO TUTORIALS:
My Ultimate Vanilla Cake - http://bit.ly/YosVanillaCake
My Italian meringue buttercream - http://bit.ly/YOsButtercream
Learn ALL my Basic Recipes Here - http://bit.ly/RecipeBoxVids
#baking #cake #noveltycakes
Chapters:
00:00 intro
00:47 creating the parts
10:17 building the cake