{"id":14444,"date":"2019-11-11T04:58:17","date_gmt":"2019-11-11T04:58:17","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/11\/11\/bakewell-tart-very-english\/"},"modified":"2024-10-05T18:03:39","modified_gmt":"2024-10-05T10:03:39","slug":"bakewell-tart-very-english","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/11\/11\/bakewell-tart-very-english\/","title":{"rendered":"Bakewell Tart – Very English!"},"content":{"rendered":"

Auf unserer Kulinarischen Weltreise von Volkermampft<\/a> durch die Britische Kueche darf es nicht an Suessem fehlen! Eine Tart, die ich wirklich sehr liebe und auf meiner Reise im Oktober immer mal wieder geniessen musste, ist die Bakewell Tart. Ich liebe den Geschmack von Mandeln, Marzipan, Frangipane! Man kriegt diese Tart wirklich ueberall, aber die Qualitaet ist ganz verschieden. Sie darf nicht trocken sein, sonst muss man sie mit sehr viel Tee runterspuehlen. Das geht gar nicht. Ich habe ein Rezept gefunden von Tamasin Day-Lewis und das ist wirklich hervorragend. Die Tart bleibt feucht, weich, wunderbar. Ich habe sehr viele Komplimente dafuer bekommen, die gebe ich gerne an die Autorin weiter.<\/p>\n

Der Name Bakewell Tart tauchte erstmals in 1828 in einem Rezpet von Meg Dods auf, jedoch war sie mit einer Art Pudding als Fuellung gemacht. In 1845 hat Eliza Acton in ihrem Rezept eine Mandelmasse und Fruchtgelee benuetzt und sie schrieb:”Dieser Pudding ist nicht nur in Derbyshire beruehmt, sondern in mehreren unserer noerdlichen Grafschaften.” Diese Tart hatte eine Aehnlichkeit zu Kaesekuchen. In 1861 gab es wieder eine neue Version, Isabella Beeton benuetzte Erdbeergelee und gehackte Mandeln in der Masse, gefuellt in ein Blaetterteig Gebaeck. Dies war dann die Grundlage fuer die Bakewell Tart. Man sagt, der Name stammt von der Stadt Bakewell in Derbyshire.<\/p>\n

Und Wikipedia sagt:
\nEiner Legende aus Bakewell zufolge soll dieser heute bekannte \u201ePudding\u201c zuf\u00e4llig in den 1860er Jahren von einer unerfahrenen K\u00fcchenhilfe im White Horse Inn<\/i> kreiert worden sein. Statt eine \u00fcbliche Strawberry tart<\/i> herzustellen und die Eiermasse in den Teig zu geben, habe sie diese auf dem Gelee verteilt. Diese Geschichte ist nachweislich frei erfunden, wie die \u00e4lteren bekannten Rezepte belegen, wird jedoch nach wie vor touristisch vermarktet, vor allem von den B\u00e4ckereien des Ortes.<\/p>\n

************<\/p>\n

On our Kulinarischen Weltreise from Volkermampft<\/a> through the British Kitchen sweets should not be missed! One tart I really love, and I had to have on my travel in October, is the Bakwell tart! I love the taste of almond, marzipan and frangipane! You can get this tart all over England and Scotland, but the quality differs. The tart should not be dry, otherwise you need a lot of tea to wash it down! That’s a no-go! I found this recipe from Tamasin Day-Lewis and it is one of the best I ever had! It’s soft and juicy and just delicious! I got lots of compliments for it and I am happy to give them on to the author. <\/em><\/p>\n

The name Bakewell appeared for the first time in 1828 in a recipe from Meg Dods, but it was made with some kind of custard.  In 1845 Eliza Acton used an almond paste and fruit jelly for her recipe and wrote:”This pudding is not only well known in Derbyshire, but also in several of our northern counties.” This tart had a similarity to cheesecakes.  In 1861 there was another newer version, Isabella Beeton user strawberry jelly and chopped almonds in a batter, and filled it into a puff pastry shell. This was the base to the Bakewell Tart we know now. It is said the name is from the village Bakewell in Derbyshire. <\/em><\/p>\n

And Wikipedia says:<\/em>
\nA legend from Bakewell says this now well known pudding\/tart accidentally was invented in 1860th due to an inexperienced kitchen maid in the <\/em>White Horse Inn. Instead of making the usual <\/em>strawberry tart and mixing the egg mixture into the dough, she poured it onto the strawberry jam. This story is invented as we know now, but it’s still being circulated, as it boosts the sale in their local bakeries. <\/em>\"\"<\/p>\n

Die Zusammenfassung koennt Ihr hier nachlesen:<\/strong><\/p>\n

35 tolle Gerichte aus Grossbritanien<\/a><\/p>\n

 <\/p>\n

\"Blogger<\/a><\/p>\n

Fuer einen Kuchen von 25 cm Durchmesser:
\n1 Muerbeteig auf diese Groesse plus 3 cm Rand rundherum:
\n180 g Mehl
\n90 g kalte Butter
\n1 Prise Salz
\n2-2 1\/2 EL kaltes Wasser<\/p>\n

Das Mehl mit dem Salz mischen, dann die in Stuecke geschnittene Butter zugeben und gut verkneten, dabei das Wasser langsam zugeben, bis es einen weichen Teig gibt. Achtung: nicht zuviel Wasser zugeben! Im Kuehlschrank mindestens 30 Minuten ruhen lassen. Dann auswallen und in die Tart Form legen und die Seiten hochziehen.<\/p>\n

Fuer die Fuellung:
\n200 g gute Himbeer Konfituere (Erdbeer geht auch)
\n120 g Butter
\n120 g Vanille Zucker (ich habe immer ein Glas Zucker bereit, in dem ich die ausgekratzten Vanilleschoten einstecke, so habe ich immer genug Vanille Zucker!)
\n120 g gemalene Mandeln
\n3 ganze Eier
\n1 Eigelb
\n1 TL Bittermandelaroma
\neine Handvoll Mandelplaettchen<\/p>\n

Den Muebeteig mehrfach mit der Gabel einstechen, dann die Himbeer Konfituere darauf verstreichen. Die Butter schmelzen. Die Eier, das Eigelb, den Vanille Zucker, Mandeln und Bittermandelaroma zusammen mischen, dann waehrend des schlagens die geschmolzene Butter einrieseln lassen. So lange schlagen, bis es eine dickliche Masse ist. Die Masse ueber die Konfituere giessen und im Ofen bei 200 C Grad ca 25 Minuten backen. Dann die Mandelplaettchen darueber streuen und nochmals 5 Minuten backen.<\/p>\n

Tamasin meint, die Tart ist am Besten, wenn sie noch warm ist. Ich habe sie am naechsten Tag aufgetischt und sie war noch immer sehr feucht und wie frisch gebacken.<\/p>\n

************<\/p>\n

For a Tart of 25 cm Diameter:<\/em>
\n1 Shortcrust Pastry of 25 cm plus 3 cm crust all around:<\/em>
\n180 g Flour<\/em>
\n90 g cold Butter<\/em>
\n1 Pinch of Salt<\/em>
\n2-2 1\/2 tbsp cold Water<\/em><\/p>\n

Mix the flour with the salt. Then add the cubed butter and start mixing. Slowly add the water until the dough comes together. Do not add too much water! Let rest in the fridge for at least 30 minutes. Then roll out and put into the pie dish, pulling the sides up. <\/em><\/p>\n

For the Filling:<\/em>
\n200 g good quality Raspberry Jam (or Strawberry)<\/em>
\n120 g Butter<\/em>
\n120 g Vanilla Sugar (I always keep a jar of sugar in which I place the used vanilla bean skins. So I always have enough vanilla sugar at home)<\/em>
\n3 Eggs<\/em>
\n1 Egg-yolk<\/em>
\n1 tsp Bitter Almond Essence<\/em>
\none handful Almond Flakes<\/em><\/p>\n

Pinch the dough with a fork several times, then spread the jam onto it. Melt the butter. Beat the eggs, egg-yolk, vanilla sugar, almonds and bitter almond essence together. Pour the melted butter into it slowly while beating. Beat until the mass is getting thicker. Pour it over the jam and bake in the oven at 200 C for 25 minute. Then add the flaked almonds and bake another 5 minutes.   <\/em><\/p>\n

Tamasin says, the Tart i best if served warm, but I made mine one day ahead and it was still wonderfully moist!<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\"\"\"<\/p>\n

Weitere Rezepte aus den UK auf meinem Blog\/ Other recipes from the UK on my blog<\/em>:<\/p>\n

English Sandwiches<\/a>
\nCheese-Herb Scones<\/a>
\nScottish Strawberry Shortcake<\/a>
\nCornish Pasties<\/a>
\nCheesy Shortbread<\/a><\/p>\n

Alle Links zu meinen Mitreisenden:<\/strong><\/p>\n

Petra von Chili und Ciabatta<\/strong>: Malted Brown Bread \u2013 Kastenbrot mit original englischem Mehl<\/a><\/p>\n

und: Bubble and Squeak mit englischem Bacon und Spiegelei<\/a><\/p>\n

und: Glamorgan Sausages mit Zwiebel-Chili Relish<\/a><\/p>\n

Tina von Kuechenmomente<\/strong>: Maids of Honour \u2013 kleine Kaesekuechlein aus Grossbritannien<\/a><\/p>\n

Cornelia von SilverTravellers<\/strong>: Afternoon Tea in Berlin \u2013 Hotel de Rome<\/a><\/p>\n

Ulrike von Kuechenlatein<\/strong>: Eccles Cakes mit Johannisbeeren <\/a><\/p>\n

und: Gary Rhodes Digestive Biscuits<\/a><\/p>\n

und: Brombeer-Apfel-Cobbler<\/a><\/p>\n

und: Welsh Cawl walisischer Eintopf<\/a><\/p>\n

Susanne von Magenkratzerl.de<\/strong>: Fishcakes 2.0 mit Tartar-Veloute<\/a><\/p>\n

und: Saag Halloumi<\/a><\/p>\n

und: Clementinen Posset<\/a><\/p>\n

Simone von zimtkringel :<\/strong> Mushy Peas<\/a><\/p>\n

Birgit von Backen mit Leidenschaft<\/strong> : Toad-in-the-Hole mit Zwiebelsauce-ein altes Dienstbotenessen aus England<\/a><\/p>\n

und: Kuemmelkuchen – Caraway Seed Cake ein old fashion Sponge cake aus England zur Teatime<\/a><\/p>\n

Britta von Brittas Kochbuch<\/strong> : Reisebericht: Eine Woche in Nordengland<\/a><\/p>\n

und: Scottish Petticoat Tail Shortbread<\/a><\/p>\n

und: Irish Stew<\/a><\/p>\n

Britta von Backmaedchen 1967<\/strong> : Yorkshire Pudding<\/a><\/p>\n

Ronald von Fraenkische Tapas<\/strong>: Fish and Chips auf Fraenggisch<\/a><\/p>\n

Sylvia von Brotwein<\/strong>: Toasties Rezept – englische Muffins<\/a><\/p>\n

und: Eier Benedict – pochiertes Ei auf Toasties mit Sauce Hollandaise<\/a><\/p>\n

Gabi von SlowCooker.de<\/strong>: British Afternoon Tea fuer die Maedels<\/a><\/p>\n

Katja von Kaffeebohne<\/strong>: Cornish Pasty vegetarisch<\/a><\/p>\n

und: Spiced Cake with Fudge – Gewuerzkuchen mit Zuckerguss <\/a><\/p>\n

Zorra von 1x umruehren aka Kochtopf<\/strong>: Fruchtiger Tea Loaf<\/a><\/p>\n

Susi von Turbohausfrau<\/strong> : Fish & Chips<\/a><\/p>\n

Volker von Volkermampft<\/strong>: Schottisches Gulasch – Scottish Ale Stew<\/a><\/p>\n

und: Chicken Tikka Masala – das britische Nationalgericht<\/a><\/p>\n

Salzig Suess und Lecker<\/strong>: Sticky Toffee Pudding<\/a><\/p>\n

Our food creations<\/strong>: Warme Crumpets<\/a><\/p>\n

Labsalliebe<\/strong>: Shepherds Pie orientalisch<\/a><\/p>\n

\"\"\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Auf unserer Kulinarischen Weltreise von Volkermampft durch die Britische Kueche darf es nicht an Suessem fehlen! Eine Tart, die ich wirklich sehr…<\/p>\n","protected":false},"author":5,"featured_media":160659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[397,32,347,235,372,74,30,180,293,197,277,34],"tags":[],"class_list":{"0":"post-14444","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-culinary-world-travel","8":"category-desserts","9":"category-england","10":"category-baked-goods","11":"category-raspberry","12":"category-jam","13":"category-cake","14":"category-almond","15":"category-copycat-baking","16":"category-nuts","17":"category-suesse-waehe","18":"category-sweets","19":"post_format-post-format-gallery"},"yoast_head":"\nBakewell Tart - Very English![:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/11\/11\/bakewell-tart-very-english\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bakewell Tart - Very English!\" \/>\n<meta property=\"og:description\" content=\"Auf unserer Kulinarischen Weltreise von Volkermampft durch die Britische Kueche darf es nicht an Suessem fehlen! 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