Cherry Bakewell Tart Recipe | Cupcake Jemma Channel

[Music] hi everybody and welcome back to the cupcake gemma channel with me sally and to the crumbs and doily shop here in soho which for obvious reasons it's not actually a shop right now we are of course closed but we'll be updating you guys as soon as we can open we will be here so make sure you follow us over on instagram that's at crumbs and doilies as well as at cupcake gemma so you can see all the updates as well as all the awesome stuff that you can get over on cupcakedjimmer.com and the freshly baked cookies on crumbs and doilies.com we've got all the bake at home kits everything to keep you occupied during this lockdown anyway today's recipe is going to be for a cherry bakewell tart which is pretty much the same as a bakewell tart but with the addition of icing and a cherry so for me it is the obvious choice because icing and cherries make everything better and also you'll notice that i'm going to be making six really cute little tarts because i have these really cute little tins but this recipe also makes enough for an eight to nine inch kind of regular tartan so we're going to start by making the shortcrust pastry and we're going to do it in the food processor you can do this by hand but it's a lot easier if you do have one of these so we're going to start with 200 grams of plain or all-purpose flour and 30 grams of icing sugar just to sweeten this a little bit because this is a sweet tart and then we've got butter so i've got 100 grams of unsalted butter which i've chopped into little cubes and i've had it in the fridge up until now so it's really really firm so that is going in too and we're going to start by whizzing this up for a few seconds at a time basically we want to get it to a dry breadcrumb consistency [Music] and now it is time to bring all of this together so we need to add a little bit of moisture we're going to start with one egg yolk a lot of recipes for short crust don't have egg in them but i love it because i think it adds an extra richness to it so we're going to go in with one whole egg yolk as well as one teaspoon of cider vinegar you don't have to use this basically this just kind of helps the gluten from not forming so i like to use it so one teaspoon going in and then we need some cold water make sure it is cold and i'm going to start with two teaspoons we're gonna pulse this and see if it's kind of wet enough to bring together [Music] so if we look inside and you squeeze a clump of it together you can see it is kind of forming a bit of a ball but it's a little bit too dry still so i am going to add another teaspoon maybe an extra half of some water we'll pulse it together and then we should be there [Music] there that looks much better so now we can tip this out onto the surface and we're just going to knead it very gently for a few seconds just to bring it into one smooth dough so just squeezing it with your hands pushing it down and it will get a lot smoother and now it is time to chill this pastry down for about an hour or so because we've been working with it for a little while now the butter started to heat up we do not want the butter to melt so if you are making one large tart you just want to form this pastry into a disc like this wrap it up in cling film and chuck it in the fridge but of course i am making six so i'm actually going to divide my pastry now before it goes into the fridge and it's going to be 60 grams each [Music] and now these are ready to go in the fridge so minimum of one hour but if you're kind of getting ahead of the game you can do this the day before just kind of wrap them in cling film put them in the fridge but luckily i made some yesterday and i got them out of the fridge already because they've been in overnight they do get really really hard and it'll be impossible for us to roll them out so if you feel like yours has gone a bit too far just take them out until you can kind of squish it so that you don't break your back trying to roll it out so now it is time to roll out so i've got some flour here so it's going to dust the surface lightly with flour and also a little bit of flour on your rolling pin i've got this nice handy little one here and then we're going to take our first disc and we just want to kind of keep this as circular as we can so my top tip for rolling out pastry is to go forwards and back once turn it 90 degrees forwards and back again and i know it might feel like it's going to take forever but this is the way you get a nice circle of pastry so have patience [Music] we're rolling these pretty thin so about two to three millimeters and then before we put them into the tins we just want to get rid of some of these raggedy edges and make sure that they're as kind of round as possible which ta-da i've got this really nice big cookie cutter here which i'm going to chomp them out with and if you don't have one of these you can just use a knife but if you don't have one of these and you want one of these we've actually got this fab set over on cupcakegemma.com you get 19 cutters here so everything from like i mean i don't really know what you'd use the tiny one for tiny cookies that's what you'd use it for all the way up to seven inches so you can use these to trim off the edges of your cakes as well so i'll pop a link to that in the description box below but anyway back with our pastry we've got our nice ground here and we need to get it into this little tin so be careful because this is very delicate if you've got long nails be uber delicate because you don't want to pierce it with your nails we're going to gently pop it on top of the tin and i'm going to ever so slowly and ever so gently edge it into the bottom and we want to make sure that the pastry gets right into the corner of these tins so just use your fingertip to kind of push in there but if you do have long nails or you feel like you're just kind of stabbing at the pastry a little top tip here is to use some of your off-cut pastry make a little kind of blob of it and use that to push into the corner of your pastry case once you're happy that it's in the corners we then just want to run our fingers around the edge of the dish just applying a little bit of pressure just to make sure it gets into all of those grooves if you have a little tear do not worry guys just grab a bit of your offcut and push it in to cover it up this is very forgiving pastry so we're nearly there we're just going to stab some holes in the bottom of our pastry case because we're going to blind bake these so we're going to put them in the oven without anything in them first and we don't want them to puff up now you might have noticed that i've left the kind of excess pastry sticking up around the tin and that is for a reason because this pastry has a tendency to shrink and i don't want these to like end up really really small so i'm actually going to bake them like this and then we're going to trim off this excess a little bit later so one more thing that will help it from shrinking is to put it back into the fridge and get them really cold again so i'm going to do the same for all six of my tins and then we're gonna put them in the fridge for one [Music] hour [Music] [Music] so these are firmed up nicely they're not kind of squishy anymore so the last thing we do before we put them into the oven is we're going to fill them with some rice or some baking beans just to weigh them down because like i said we're going to blind bake these we're not putting any filling in them just yet so the first thing we need to do is put a little bit of grease proof inside so i've got a circle here about the same size as the pastry that we cut out the easiest way to do a circle with greaseproof is to grab a square fold it into quarters and then grab yourself some scissors and we're just going to cut a kind of curve from corner to corner we open it up and we've got a circle here now i like to scrunch these up like this this just means that the rice can get into kind of the very corners of your tartan so unravel it pop it into your dish and then we're gonna fill it up with rice so i have rice here that is my kind of baking rice so i've used this so many times it's not kind of getting wasted or anything and i prefer it to baking beans because again with these really little ones it gets into all the corners so fill it up give it a little press and it is ready to go in the oven and the oven is preheated to 180 degrees c which is fan assisted and we're going to start by putting the little cases in for 11 minutes and then we'll give them an egg wash [Music] okay these are looking pretty good so far but now like i said we're going to give them an egg wash so we need to remove this baking rice so you need to do this really really carefully because and i mean they're really hot more than anything be careful of that but also the dishes are really delicate so what we want to do is lift this out so gather up the sides of the baking paper and just very very gently lift them out of the dish [Music] so for my egg wash i am using a mixture of an egg obviously but with a little splash of milk in there as well and then just use a pastry brush to lightly spread the egg on the bottom and the sides of your pastry dishes [Music] and now they're going to go back into the oven for another five to six minutes until they're lovely and golden and then we'll take them out and whilst they're cooling we can make our frangipane filling so our little tuck cases are cooling down and i know you're probably thinking they look a little bit raggedy and not so neat but trust me we've got lots to do to these guys and they're going to look so good when we finish but we're actually going to start making our frangipan filling which is really really simple to make and we're going to start like a normal cake batter by creaming together 100 grams of both really lovely soft unsalted butter and 100 grams of caster sugar once they've had a couple of minutes kind of beating together they're lovely and creamy and a little bit fluffy we're gonna start adding some eggs so i've got two eggs here which i'm also going to add a little bit of almond extract to which is quite important in the front japan kind of recipe but i understand that a lot of people don't really like this it's very strong in flavor so if you really don't like it leave it out because you've got to make these tarts okay so i'm just going to add about a quarter teaspoon into my eggs and we'll whisk these together and then we'll add them into our mixer a little bit at a time and once you've added all of the egg it might look a little bit like it's split but don't worry once we add our dry ingredients it's going to bring it all back together and that is 85 grams of ground almonds so that's going to go in along with 50 grams of plain or all-purpose flour and then we're just going to put this on a low speed just to combine it all done frangipan done super super quick and easy we're just going to leave that in the mixer for a little while whilst we tidy up our pastry cases so we're going to trim off this excess and i'm going to do it with this tiny little serrated knife that i've got i'm just going to do this very slowly and we're going to go in here and just backwards forwards along the top of the tin i'm just tipping out the excess just make sure you hold the case inside the tin the first time i did this i turned it upside down and obviously the whole thing fell out so don't do that but as you can see they look nice and level now and they look really really neat so they are ready to be filled so let me just trim down the rest of these and i'll show you how we're going to layer it all up inside so before we put our frangipan filling in we're actually going to put a layer of jam because that is what is in a fake world tart so you can use whatever jam you want to here i'm going to use raspberry that is the traditional one i believe so i'm going to go in with about a teaspoon in the bottom of each tart and i'm going to spread it around so it covers the whole base [Music] and once that's done we can put our frangipan on top but as you can see or you'll see in a little while this is very thick so trying to spread it on top of the jam without the jam smushing into it can be quite tricky so we're actually going to put it into a piping bag and pipe it on top i fitted my piping bag with a small round nozzle here but if you've got disposable ones just cut about a centimeter or so off the end and then we're gonna pipe on top of the jam so we don't smush it all together so you can see that the tarts are about half full here and the frangipane is going to puff up a little bit but we want an extra bit of space left on top so we can ice them so these are going to go back in the oven at 160 this time so make sure that you've turned your oven down and we're going to put them in for about 25 to 26 minutes until they're lovely and golden on top how cute are these they are gorgeous and golden all the way around look at the bottom here smelling amazing as well and there's a little bit of room left on top for our icing so this is a really really simple old school glace icing starting with about 300 grams of icing sugar in here and i'm going to add some water to it and i'm just going to do a tablespoon at a time because what we want to achieve here is just the right consistency so a little bit of water at a time because we can always add more water we can't take it away so just mix in a little bit and i'll show you what we're looking for [Music] and that is the consistency that we are looking for kind of runny but or so thick sorry about that guys right now i'm just going to take a little bit of this out and we're going to make it red [Music] and i just did that using a paste color rather than a liquid the liquid ones you're going to have to add quite a lot to it to get it red and you end up changing the consistency quite a lot so always look for paste colors if possible now the red is going to go into a piping bag i just made one with a bit of grease proof i did a really short little tutorial on this which i'll put in the description box below so you can make yourself one so pop that in and then just fold the top of this over so it doesn't come splurging out the other end but first of all we need to put some white icing on top of our top so i'm going to put about a tablespoon on top of each one and as this is quite a loose icing it will kind of like make its own way to the edges but you can sort of tease it with a spoon now it's going to grab our piping bag of red icing and snip the tiniest little bit off the top a couple of millimeters and then we're gonna pipe some stripes all the way along the tart and then we take a toothpick or a skewer and we do the simplest thing that makes the prettiest prettiest decoration so we're gonna drag the toothpick all the way through the icing and look at that [Music] so that is so easy we're just dragging our toothpick through the icing in alternate directions and you get the most beautiful feathered design on top so let's carry on and get the rest of our little tarts iced [Music] hmm [Music] and they wouldn't be cherry-baked wells unless they had a cherry on top now normally i would just shove one of these inside my mouth but i'll do that once the camera is off i'm going to cut one of these open so you can have a look inside oh my goodness but you didn't think the inside would look even more beautiful than the outside did you the cake is absolutely perfectly baked that lovely layer of jam and look that pastry is perfectly baked all the way through as well it's perfect what can i say other than i told you [Music] absolutely delicious really nostalgic as well now this was a recipe that you guys suggested so do please keep letting me know what you want to see in the comments box below because i am loving trying all these things that kind of won in my head but i love it so next week we'll be back making hopefully i'm really hoping to do some cream puffs which is going to use choux pastry which is another kind of pastry is kind of like the next step up from this it's really simple a few little tips and you'll be making amazing cream puffs literals eclairs so come back then we'll have that ready for you guys and please make this and share it with me over on instagram using hashtag cupcake gemma so we can all see and share it and don't forget to head over to cupcakegemma.com to get yourself all the tools that you need to be baking perfect delicious treats [Music] you

Channel: CupcakeJemma

Views: 276,580

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, dessert, cherry bakewell, bakwell tart, frangipane, cherries, tarts, pastry, shortcrust pastry

Id: KWApzm0l5nM

Length: 21min 55sec (1315 seconds)

Published: Thu Feb 04 2021