Bakewell Tart - A Perfect Dessert

[@henriettahenson]

Only just got this on MY feed... Love bakewell tart.... I love it I do like it iced with my sweet tooth.....THANKS FOR ANOTHER GREAT RECIPE GEOFF ❤️🥧👍💋cats come in so I'm off to bed,,, night night 💋

[@geoffsbakingblog]

HI Henrietta. I like it with icing too sometimes, but my preference is just for almonds. Nice to see the cat is being good.

[@heidililly8496]

I am so thrilled to see you did a video on the Bakewell Tart. I make them almost weekly and I LOVE them. But I love watching others make them to see what I can improve on mine. Thank you!

[@geoffsbakingblog]

Hi Heidi. I am glad you liked the video. I don't make this as often as you, but I always enjoy it so much when I make it.

[@feyzanjunior9960]

Hello from Türkey 👱 ıst looks great . Thank you for the recipe I follow you 👌

[@geoffsbakingblog]

Hi Feyzan Junior. Thanks very much. I am pleased that you like the recipe and follow me. I hope all is well for you in Turkey.

[@brucebowen100]

If Geoff bakes it you can be sure it will be baked well. Thanks for the video.

[@geoffsbakingblog]

HI. Thanks. This one did turn out rather well.

[@Dark0blivion]

Thank you for posting this video after asking for the recipe! That is very kind of you. Can't wait to try it.

[@geoffsbakingblog]

Hi Dark0blivion. You are very welcome. I do hope you enjoy it.

[@missmaryhdream6560]

Good morning x Geoff that is indeed a perfect 👌 for 🍰dessert . Thank 🌿 you. May I have custard with mine please. Well done again, lovely video.

[@geoffsbakingblog]

HI Miss Dream. Thanks very much. Yes a nice dollop of custard is just the thing.

[@Lord-Brett-Sinclair]

love the step by step giude. Great video

[@geoffsbakingblog]

Hi Roderick. thanks very much.

[@julie-joywilliams7280]

Hello Geoff, I have never had a Bakewell Tart or Cake.! .. I have heard of them but have never had the chance to eat one. The one you made tonight looks simply devine! When I have the chance to do so, I will try this one out for sure. The pie case you made looked perfect! and the whole finished desert looked worthy of being on a magazine cover! You should be proud! Thank you again. I am sure it tastes' really nice as well.

[@geoffsbakingblog]

Hi Julie-Joy. You should try Bakewell Tart when you get the chance. It is so tasty, if made correctly. I am glad you think mine looked good. I am afraid I have eaten rather too much of it.

[@1904say]

Thank-you... One of my favourite desserts ! I have always bought them at the shops . My late Mom used to make them as small tarts , at Christmas .

[@geoffsbakingblog]

HI 1904say. You are very welcome. I have several videos for Bakewell this that and the other. One is individual Bakewell Tarts kzbin.info/www/bejne/fqWugoJpj9OcnsU&ab

[@spiderbirdiespiderbidie1807]

Divine as always. Thanks Geoff.

[@geoffsbakingblog]

HI Spiderbirdie. I am glad you think so.

[@grahamturner5963]

Hi Geoff. Hope you're well? I love Bakewell Tart and I've been using you're Blog recipe for a while now. It also works well with rhubarb instead of jam. I've finally got around to making the steak slice you posted a few weeks ago and the results were brilliant Thanks for a great channel

[@geoffsbakingblog]

HI Graham. All is good here thanks. I like the idea of rhubarb instead of jam. I will have to try that at some time. I am glad you enjoyed the steak slices.

[@CEJ21]

Thank you so much for this lovely recipe Geoff. I made it last week and took to my family and they loved it. Making another one today. 🙏

[@geoffsbakingblog]

Hi Christienne. You are very welcome. I am so pleased that your family enjoyed it.

[@jimmydemetriou7847]

Hi Geoff. Thanks for the recipe. Your channel is my favourite for baking as I like to make many of the recipes the way you do them. Your instructions are good and I really appreciate your attention to detail and unrushed approach. Do you have a recipe for Morning Coffee biscuits?

[@geoffsbakingblog]

HI Jimmy. You are very welcome. I am glad you enjoy the videos. I don't have one for Morning Coffee Biscuits, which seem to be very similar to Rich Tea Biscuits, except that they are shaped differently and maybe slightly thinner. I will think about whether I can make some.

[@jimmydemetriou7847]

@@geoffsbakingblog Thanks. Likewise, I'll search around to see if there's a recipe somewhere. I sometimes read the ingredients on the packets and get some clues. I did that with the Manor House Cake and got it spot on. Thanks again

[@nesrindemirezen6615]

I will definitely try thank you so much ❤️💯💐🧿

[@geoffsbakingblog]

HI Nesrin Demirezen. I do hope you enjoy it.

[@emilychambers5031]

This looks very yummy indeed. Perfect job Geoff . My mouth is watering. Is a very long time since I made one. Could just eat that now.

[@geoffsbakingblog]

HI Emily. thanks very much. It made my mouth water too.

[@janet4862]

Thank you Geoff, lovely recipe as always! I really appreciate how you explain and demonstrate your baking sessions so thoroughly, it really does help and it makes a difference to the results. I enjoy making your recipes 👨‍🍳⭐️ ... 👍🏻😊👍🏻

[@geoffsbakingblog]

HI Janet. Thanks very much. This one was very good indeed, a lovely crisp pastry and the soft and moist filling made a perfect dessert. I also ate some just as a slice for a snack with my tea.

[@janet4862]

@@geoffsbakingblog ... your pastry does look delicious I must say. Will look forward to having a go, hopefully this week, I will probably devour it in no time at all ☕️🫖😋... really like Bakewell tarts!

[@BobbyK19]

Great video! You’ve found yourself a new subscriber, looking forward to more lovely recipes

[@geoffsbakingblog]

HI Bobby, Thanks very much. I do hope you find more recipes, on the channel, that you enjoy.

[@jemmagodfrey3815]

Thank you for this amazing recipie, im opening up a little tea room and ive been testing loads of bakes including bakewell tart this recipie sounds and looks great. I had a piece of bakewell cake the other day which was OK. Thank you Geoff xx

[@geoffsbakingblog]

HI Jemma. You are very welcome. I hope all goes well with your tea room.

[@beayunhenley9452]

What restaurant

[@debsconnolly3953]

Made this yesterday and was delicious, it didn’t last long 😂 thank you for the detailed recipe x

[@geoffsbakingblog]

HI Debs. That's great. I am so glad it was enjoyed by those who had some.

[@reenanewalani1139]

Lovely thank you

[@geoffsbakingblog]

Hi Reena Newalani. You are very welcome.

[@Lara-lj9um]

Just followed along with you today Geoff. I used rhubarb instead of raspberry jam... which I roasted in the oven with about 40g caster sugar and zest and juice of a lemon. I found I had a bit too much frangipane, or perhaps I put in too much of the rhubarb. I’m letting it cook for a little bit longer. Thanks for the video 👏🏻☺️

[@geoffsbakingblog]

Hi Lara. I hope it turns out well for you. The frangipane should still be quite soft when fully baked, but if you prefer it firmer cooking for longer will achieve that. I think the rhubarb will probably release quite a bit of juice during the baking, so that may also mean it needs to be cooked for longer.

[@Lara-lj9um]

@@geoffsbakingblog thanks Geoff.. it was a success and everybody loved it! I tried to remove as much of the water from the rhubarb as I could without detriment to the flavour.. I still think raspberry jam is my favourite! But this made a nice alternative ☺️

[@geoffsbakingblog]

@@Lara-lj9um HI Lara. That's great. I am so glad it worked well and everyone enjoyed it.

[@nitakishnani4963]

Can u tell me how many gram is the egg yolk for the pastry and the filling the tart look so beautiful and look yummy to thank u I ask u because in NY the egg yolks size is different then before I like to weigh all my ingredients

[@geoffsbakingblog]

Hi Nita. As I mentioned in the video I used 3 large UK eggs in the filling and 2 large UK egg yolks in the pastry. The equivalent size in USA in extra large eggs. Although I didn't weigh the yolks the weight of a large UK egg is about 59gram out of the shell and is roughly divided as 2/3 white and 1/3 yolk. So that would make my two egg yolks weigh about 40g. But two XL egg yolks in USA sizes should work well enough for the pastry. As I mentioned in the video you can add a drop of water if necessary to pull the dough together.

[@keithbryan4968]

Have you tried Bakewell pudding? The recipe is supposed to be secret.

[@geoffsbakingblog]

Hi Keith. I used to live in Chesterfield, just 13 miles from Bakewell and have bought Bakewell pudding from The Original Bakewell Pudding Shop. It is so different from a Bakewell Tart, but still very good.

[@keithbryan4968]

Hi Geoff. What a small world. I live in Kilburn.

[@geoffsbakingblog]

@@keithbryan4968 That's quite near too.