Comments on: bakewell tart http://smittenkitchen.com/2010/03/bakewell-tart/ Thu, 24 May 2012 05:21:50 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Kristy http://smittenkitchen.com/2010/03/bakewell-tart/#comment-1799159 Kristy Mon, 23 Apr 2012 01:20:24 +0000 http://smittenkitchen.com/?p=5859#comment-1799159 Just made this today into tartlets and they were fantastic! Since the tarts were so much smaller, I adjusted down the cooking time. The pre-baking of the shells took 15 minutes (and in retrospect, I could've left them in a few minutes longer to get a deeper color) and the filling took 25 minutes. I also made one without the jam and I added sliced peaches. Loved them! Just made this today into tartlets and they were fantastic! Since the tarts were so much smaller, I adjusted down the cooking time. The pre-baking of the shells took 15 minutes (and in retrospect, I could’ve left them in a few minutes longer to get a deeper color) and the filling took 25 minutes. I also made one without the jam and I added sliced peaches. Loved them!

]]> By: Laura http://smittenkitchen.com/2010/03/bakewell-tart/#comment-1707198 Laura Mon, 19 Mar 2012 17:35:18 +0000 http://smittenkitchen.com/?p=5859#comment-1707198 I made this for dessert for St Patrick's Day this year. This tart is fabulous! It's rich and just fantastic. There were no leftovers, everyone loved it. I made this for dessert for St Patrick’s Day this year. This tart is fabulous! It’s rich and just fantastic. There were no leftovers, everyone loved it.

]]> By: Amy http://smittenkitchen.com/2010/03/bakewell-tart/#comment-624716 Amy Tue, 26 Apr 2011 20:33:03 +0000 http://smittenkitchen.com/?p=5859#comment-624716 This tart is incredible!!! I added lemon zest instead of orange (what I had around), used just a little less sugar than called for (because I like my desserts on the subtly sweet side) and used almond meal (approx 1 cup). Delicious. This tart is incredible!!! I added lemon zest instead of orange (what I had around), used just a little less sugar than called for (because I like my desserts on the subtly sweet side) and used almond meal (approx 1 cup). Delicious.

]]> By: Carissa R http://smittenkitchen.com/2010/03/bakewell-tart/#comment-609960 Carissa R Mon, 04 Apr 2011 18:54:54 +0000 http://smittenkitchen.com/?p=5859#comment-609960 Angela - Thanks so much. I didn't even THINK about the lack of gluten in almond meal! Huge help, loads of thanks. Angela – Thanks so much. I didn’t even THINK about the lack of gluten in almond meal! Huge help, loads of thanks.

]]> By: angela http://smittenkitchen.com/2010/03/bakewell-tart/#comment-604599 angela Fri, 25 Mar 2011 17:56:39 +0000 http://smittenkitchen.com/?p=5859#comment-604599 @Carissa - you should still add the flour; almond meal lacks gluten, so it won't bind the filling together properly. Deb posted about that you should use about 4 oz. of almond meal. @Carissa – you should still add the flour; almond meal lacks gluten, so it won’t bind the filling together properly. Deb posted about that you should use about 4 oz. of almond meal.

]]> By: rosalyn http://smittenkitchen.com/2010/03/bakewell-tart/#comment-604350 rosalyn Fri, 25 Mar 2011 00:11:33 +0000 http://smittenkitchen.com/?p=5859#comment-604350 I had a similar looking tart in an Italian restaurant and have been obsessed with trying to recreate it. It was lemony, but did not have obvious lemon curd, and it was covered with pignoli nuts. I'll definitely give this a try but any suggestions on how to rework this recipe to achieve my dream lemon pignoli tart? I had a similar looking tart in an Italian restaurant and have been obsessed with trying to recreate it. It was lemony, but did not have obvious lemon curd, and it was covered with pignoli nuts. I’ll definitely give this a try but any suggestions on how to rework this recipe to achieve my dream lemon pignoli tart?

]]> By: Carissa R. http://smittenkitchen.com/2010/03/bakewell-tart/#comment-592298 Carissa R. Fri, 25 Feb 2011 15:17:17 +0000 http://smittenkitchen.com/?p=5859#comment-592298 If I'm making this with almond meal instead of grinding the almonds myself, I'm assuming I should still add the flour? And how much -- weight OR measure, I'm not picky! -- almond flour should I use? I can't wait to try this! If I’m making this with almond meal instead of grinding the almonds myself, I’m assuming I should still add the flour? And how much — weight OR measure, I’m not picky! — almond flour should I use? I can’t wait to try this!

]]> By: Kristen http://smittenkitchen.com/2010/03/bakewell-tart/#comment-508056 Kristen Tue, 28 Dec 2010 22:25:35 +0000 http://smittenkitchen.com/?p=5859#comment-508056 Any idea if this tart would be good with chocolate or nutella in place of the raspberry jam? Any idea if this tart would be good with chocolate or nutella in place of the raspberry jam?

]]> By: Kelly http://smittenkitchen.com/2010/03/bakewell-tart/#comment-403713 Kelly Tue, 06 Jul 2010 17:12:41 +0000 http://smittenkitchen.com/?p=5859#comment-403713 Just baking this now - the entire process was made that much easier by using up the spare tart dough I had in the freezer from a few other Smitten recipes I've used in the past. :-) Just baking this now – the entire process was made that much easier by using up the spare tart dough I had in the freezer from a few other Smitten recipes I’ve used in the past. :-)

]]> By: jeanne http://smittenkitchen.com/2010/03/bakewell-tart/#comment-370853 jeanne Wed, 21 Apr 2010 18:00:56 +0000 http://smittenkitchen.com/?p=5859#comment-370853 I made your bakewell tart. I used the sweet pastry dough from Nick Malgeri's 'How to Bake', used regular almonds, and didn't measure the jam, just bunged in enough. It was super easy and I got tons of compliments. Will definitely make this again. I made your bakewell tart. I used the sweet pastry dough from Nick Malgeri’s ‘How to Bake’, used regular almonds, and didn’t measure the jam, just bunged in enough.

It was super easy and I got tons of compliments.

Will definitely make this again.

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