Scottish Fern Cakes Recipe | Scottish Recipe Bakewell Tarts
Hi folks,
I hope you’re having a great day so far! Welcome back to what’s for tea, and I hope I find you all well :)
Today I’m making traditional Scottish fern cakes. These are very similar to Bakewell tarts. A beautiful sweet sort crust pastry case…filled with a layer of strawberry jam, almond frangipani and topped with icing! Delicious :)
Traditionally you’d draw a little fern design on to the top of the icing (that’s where the name of the cake comes from) or half of a glace cherry would also work (this is best if you’re using cherry jam).
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
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This will make 10 cakes
(Preheat your oven to- 200c/400f/Gas 6)
For the cases-
Plain/all purpose flour: 227g/ 2 cups (8oz)
A pinch of salt
Cold cubed unsalted butter: 115g/ 1 stick (4oz)
1 Tablespoon Sugar (I used caster sugar)
3-4 Tablespoons Ice cold water
For the filling-
Strawberry or cherry jam: 4-5 Tablespoons
Cubed, unsalted butter: 170g/ 3/4 cup (6oz)
Sugar (I used caster sugar) 170g/ 3/4 cup (6oz)
Ground almonds: 170g/ 3/4 cup (6oz)
2 Medium beaten eggs
1/2 Teaspoon almond extract
To decorate-
Icing sugar (or confectioners sugar) 85g/ 2/3 cup (3oz)
1/2 Teaspoon almond extract
3-5 Tablespoons water or milk
A little melted chocolate & a toothpick
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???????? How To Make A Canadian Butter Tart ????????
Ingredients:
1 egg beaten
1/3 cup butter
1 cup brown sugar, packed (dark or light)
2 Tbsp milk
1/2 cup raisins or currents (optional)
1 tsp vanilla
If you are Canadian you probably love butter tarts and you'll have a favourite recipe or at least many fond memories of eating them. This is the first of a series that looks at variations on this recipe; some like them runny, some like them firm - a battle rages on about how they should be made.
Method:
Prepare pie crust using the 3-2-1 recipe
Roll out pie crust 1/8 inch thick and cut into rounds suitable for your tart pan.
Press the rounds into your prepared pan and chill.
Preheat oven to 450ºF
Mix egg, butter, brown sugar, and milk.
Place raisins or currents into some, all or none of the shells as you wish.
Add filling until 2/3 full.
Remember to wipe any spilled filling off of the pan surface.
Place into oven and cook for 8 minutes.
Reduce heat to 350ºf and bake for 15 to 20 more minutes until pastry is a golden brown.
Remove from oven. Cool for a few minutes in pan then remove to finish cooling on cooling rack.
Butter Tart Filling Version 1
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Lemon Curd Souffle Tart - The Slice with Greg Lofts
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive—and there are plenty of built-in make-ahead steps that allow you to take your time and enjoy the process.
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Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
Quick & Easy * MAIDS OF HONOR TARTS * Home Baking ????????????
published 27th July 2022
Hi everyone, hope you're all okay and having a good week.
Today's video is a baking one.
I've made some Maids of Honor Tarts.
Hope you enjoy.
Ingredients;
Pastry-Shortcrust
1/4 cup of Raspberry jam or any jam of your choice.
1/4 cup of marg
1/4 cup of caster sugar
1 egg
1/2 cup of self raising flour or plain flour and baking powder (1/4 teaspoon) if you haven't got SR flour
1/4 teaspoon of almond extract
icing sugar for dusting
Method;
Cut out discs of Pastry and place in a geased 12 case baking tray.
Mix marg and sugar together then add egg and mix then add flour and almond and mix.
place a tablespoon of mixture on top of jam and bake for 20 mins on Gas mark 5.
Then when out, dust with icing sugar.
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#homemade #baking #homebaking
Homemade Granola 2 Ways | Breakfast Granola Tart | Granola Parfait
This Homemade Granola is a recipe full of energy and a perfect breakfast to start your day.
Homemade Granola, Granola Tarts, and Granola Parfaits are a smart choice, since they are loaded with fiber, antioxidant-rich fruits and proteins.
Please find below the Breakfast Granola Tarts and Granola Parfait recipe and if you want to see more don't forget to subscribe!
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Ingredients:
•1 ½ cup mix of:
o chopped old fashioned oats
o quinoa
o coconut flakes
o currants
o lemon zest
• 5 tablespoons coconut oil melted
• ¼ cup honey
Topping:
•2 cups greek yogurt
•blueberries, raspberries, kiwi, cherries
•raw brazil nuts, almonds, raw walnuts, dried black currant, dried cranberry
You can find the healthy mixes here:
Step 1:
Melt the coconut butter in a pan over a low heat.
Step 2:
In a bowl mix together the chopped old fashioned oats, quinoa, coconut flakes, chopped almonds, currants, lemon zest with the melted coconut oil and honey until well combined.
Step 3:
Grease the prepared trays with melted coconut oil, pour the mixture and press down well.
Step 4:
Bake in the oven for about 10 minutes at 180°C or until golden brown.
Step 5:
Allow to cool completely in the trays.
Step 6:
Fill each tart with 3 to 4 teaspoons yogurt. Arrange the fresh fruits/dried fruits/ nuts/ walnuts/almonds on top and serve immediately.
In case you want to serve them later, create the granola parfait: chunk the tarts and place them in a jar together with the yogurt, fruits and nuts. Place them in the fridge and serve them in the next morning.
Enjoy!
Let’s simplify the art of cooking!
LINZER TART
Music: Frolic - E's Jammy Jams.mp3
The Linzer cake is a dessert composed of a soft shortcrust pastry, which can be worked with the sac à poche, enriched with cinnamon, dried fruit such as almonds or hazelnuts and lemon.
It is covered with red currant jam or lekvar or, alternatively, plum lekvar, hard raspberry, or apricot jam. It is covered with a lattice of dough strips. The characteristic diamond pattern of the Linzer Torte was probably created for practical reasons. If the spread jams were too moist, the closed dough lid would tear due to evaporation during cooking. The name derives from the Austrian city Linz.
Linz cake is often made in the form of canapes or cookies in North American bakeries. In the video my interpretation of this special dessert.
Linzer sablés (in German Linzer Augen, Linzer eyes) are a version of the cake the size of a biscuit, obtained by cutting a circle of a similar dough, covering it with jam, placing another round of dough on top, this time in the shape of donut with a hole in the center of the dough, and then sprinkle with powdered sugar.
Linz cake is the oldest known cake recipe in the world. For a long time a recipe from 1696 from the Stadt- und Landesbibliothek in Vienna was the one known as the oldest. In any case, in 2005, Waltraud Faißner, the director of the library of the Upper Austrian Landesmuseum and author of the book Wie mann die Linzer Dortten macht (How to make Linzer Torte) found an even older Veronese recipe dating back to 1653 in Codex 35/31 in the Admont Abbey archive.
Furthermore, the invention of the Linz cake is the subject of numerous legends, which concern a Viennese confectioner named Linzer (as reported by Alfred Polgar) or the Franconian pastry chef Johann Konrad Vogel (1796-1883), who in Linz around 1823 began a mass production of the cake that made the city famous in the world.
Austrian traveler Franz Hölzlhuber around 1850 allegedly brought Linzer Torte to Milwaukee, from where the recipe then spread to the United States.
Linz cake is a holiday classic in the Austrian, Hungarian, Swiss, German, Tyrolean tradition and is frequently eaten at Christmas.
Linz cake is often made in the form of canapes or cookies in North American bakeries.
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