Super Easy, Delicious, and Foolproof Bakewell Tart Recipe

Рет қаралды 10,697

Күн бұрын

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@danielleshelbourne220 6 күн бұрын

That looks amazing, so yummy. I haven’t made Bakewell tart for over a decade. Definitely trying out your recipe, thank you so much.

@helenedesmarais8697 3 ай бұрын

That brought back memories of my late mother. It was her absolute favorite. Thank you for this moment

@TheWalkerKJ 3 ай бұрын

You make this look so easy to do. You're a very good teacher, thank you for this video

@Jeepy2-LoveToBake 4 ай бұрын

I prepped a double batch, using a homemade raspberry jam and baked them together. This could be a new addition to my baking rotation. Loved the sweet almond the crust and the frangipane/raspberry combo is outstanding. Photos have been posted #369. Thanks again for the recipe, Charlie.

@panekroom 3 ай бұрын

I've made a number of tarts and have struggled with getting the crust into the tart pan. Your method of putting the disk down first and flipping it is genius!

@ramimansi8511 3 ай бұрын

I love the sweet simple bakes. ❤

@Jeepy2-LoveToBake 4 ай бұрын

Just printed the recipe - THANK YOU!!!!!

@suyapajimenez516 3 ай бұрын

Beautiful indeed 👍

@lucienbruzzese2514 3 ай бұрын

I haven't heard of this pastry, Looks so delicious 😋

@TeRiFic05 3 ай бұрын

It is!!!😜

@amberkokoro5723 3 ай бұрын

Looks fantastic, thanks for your superb videos.

@warrenalexander5285 3 ай бұрын

That has inspired me to have a go at a Bakewell tart. It looks delicious.

@berserkirclaws107 3 ай бұрын

I'm French, I love this tart and I like it even more than the Tarte amandine who appeared to be a step down from the bakewell tart but I don't know where I would place it against the Tarte amandine aux poires. And if you master this great recipe of bakewell tart remember that you will know how to make Tarte amandine aux poires, just look for a recipe and you'll see what I mean.

@hw260 3 ай бұрын

Love his recipe. Thank you for another fantastic recipe.

@MAli-xs2pm 3 ай бұрын

Thank you, great as always 💙

@henjak448 3 ай бұрын

Must try this tart very soon. I guess that you can use the jam of your choice! Thank you Charlie.

@peterlacko3085 3 ай бұрын

Yours looks just perfect! Thank you for the recipe ❤

@Drake844221 3 ай бұрын

I've never made a Bakewell tart before, myself, and even with all of the times that I've visited England growing up, I've never had one there. It is mostly in the last few years that I've learned about them, and I've been very curious to try one. The other day, I found some pre-made ones in a local grocery store and bought one to try out. Suffice to say... I'm going to have to make one of my own. It was delicious! Almond is one of the flavors that I have come to really love in recent years!

@chriscurt89 3 ай бұрын

Looks tasty! I’ve never made a Bakewell tart but I’ve made several Bakewell puddings.

@sheilam4964 3 ай бұрын

Mmmmmm. Thx for filming this and sharing it with us.

@denaross 3 ай бұрын

Looks amazing……will need to add to the list to try 😊

@RolloTonéBrownTown 3 ай бұрын

Hmm it looks most complex with the beautiful layers, but today we will learn that with correct technique and understanding of principles, great beauty can be created by anyone!

@antheeamorgan 3 ай бұрын

I've been saying for so long that I am going to do this recipe, but still haven't made it. And I think I even have all the ingredients at hand. I guess this is my queue 😋

@TeRiFic05 3 ай бұрын

Woo hoo! My favorite!!!

@A_T216 3 ай бұрын

If I buy sliced almonds, I fear I may never stop making this dessert haha. Any time it's at a party or some other event, I hardly eat anything else.

@MundusGregorius 3 ай бұрын

5:50 use almond extract instead of vanilla. Makes it taste more of almonds 🙂

@mimirecipes5905 3 ай бұрын

NICE SHARING ❤❤❤❤❤

@jacobv_ 3 ай бұрын

I would love to see a comparison of butter alternatives! My friend recently developed a severe lactose intolerance, so I need recipes without butter

@A_T216 3 ай бұрын

Another commenter mentioned substituting with light lard. Vegan baking groups/forums would be a good source of product recommendations for plant-based butters in pastry-making. Those products won't necessarily be the same as the ones that are highly-rated for other uses.

@ChainBaker 3 ай бұрын

Lard or plant based fats should work very well here.

@mememan5466 3 ай бұрын

I just put a Bakewell tart in the oven when I got this notification :0 are you watching me? XD

@ChainBaker 3 ай бұрын

🫣

@TeRiFic05 3 ай бұрын

We all are. Can we come over for a slice? 😜

@RolloTonéBrownTown 3 ай бұрын

Love your avatar

@glynislailann9056 3 ай бұрын

I have made this tart before using cake crumbs & almond essence for the filling, not ground nuts (nuts give me migraines). This tart was very popular years ago & is now considered to be 'Old Time Favourites'. What I would like to know is, why you didn't dock (prick holes in the pastry base) the pastry before blind baking it.

@ChainBaker 3 ай бұрын

Since it's weighed down by the bulgur wheat, it does not need docking.

@yuvrajkhanna633 3 ай бұрын

@ chainbaker can please do one for basque cheesecake

@ChainBaker 3 ай бұрын

I'll add it to my endless projects list ;D

@anaxiomenes3964 3 ай бұрын

The pastry base, I have tried using lard as the fat source. It gives the baked base a soft grainy texture in the palate many find pleasant. Yes, light lard taste will be present. Could I mask it using…

@christinathompson1630 3 ай бұрын

Makes me feel nostalgic, I love Bakewell tart. A quick question, what temperature is your fridge? I know it doesn’t matter for this recipe but for cold long fermentation bread, I think my fridge might be a bit cold.

@ChainBaker 3 ай бұрын

5C (41F) ✌🏼

@christinathompson1630 3 ай бұрын

@@ChainBaker thank you, mine was set for 3C because it was so hot in summer. I’ve adjusted it now. I use a second fridge for bread as there’s never space in the one in the kitchen, so it doesn’t get opened much and therefore doesn’t gain temperature by constant opening. Thank you for the quick response and all your amazing recipes.