I made this today, following your video. I am not even a home cook, but 1st time i made something my wife thought was good. Great video and great recipe. Thanks
A beautiful recipe explained and shown amazingly well with such humility. Thankyou for all that you do.. My girl follows your recipe, said you're the 'best baker on RUclips and wished you were her food tech teacher. 🙂 Dont let any negative comments get to you. Wishing you peace, contentment and happy baking.
Oh my goodness. Thank you so much for such a lovely comment, Nagina. 😭 This really made my day and made me well up a bit. That means the world to me. Do tell your daughter I really appreciate her watching and such kind, lovely words. I wish I were her food tech teacher too! Thank you again so much and thank you for watching. ❤️
Loved your video! I was looking for one that included the pastry recipe. The lemon glaze on top was an added bonus! Lemon goes so well with raspberry! Thanks for the recipe!
In Housecraft lessons at school (about 50yrs ago) I was taught to use a knife to cut the butter into the flour against the bowl with a knife . I guess the modern way would be a food processor! I love Bakewell tart with raspberry or less traditional apricot jam! If I use Apricot I make the jam with much reduced sugar and some acv to add tartness, it isnt really jam as it needs refrigeration but goes lovely with the almond! 😋
This is one of our absolute favourite desserts & this looks incredible Matt! We cant wait to try your recipe! You explained everything so well & made it easy to follow! Love it! 💗😊
Bravo! I loved this video. My Brit hubby wants a Bakewell for his birthday next week. Your video has given me the confidence to give it a go. Much love from Michigan.
Just watched an old episode of Bake Off where they had to do their own take on a Bakewell tart and then this popped up on RUclips!! You can’t beat the original as far as I’m concerned…looks delicious! Plus your video was real, no faffing just good home baking ! Yum! PS you did well to wait until the next day!!!
Thank you for this video. I have never baked until yesterday and followed your recipe the bakewell turned out perfectly 😁. Will definitely try others in the future
I’ve tried to make Bakewell tart many times before, but the crust has always been too hard. This recipe was perfect on the first attempt! Many thanks for the recipe and easy-to-follow video.
I'm glad you dropped the pastry while trying to get out into the tin. It's not only me that has trouble, thinking I'm not very good at this, how do other people do it.
@@BigFoodieGeek what I do now is role the pastry between two sheets of grease proof paper, that way I don't have to flour the roller or the surface and at the end just lift up the bottom sheet and pop it in the tin, with little problem. You notice I said "little problem, rather than no problem" but that way I get it to and into the tin without it falling off.
Hi! I really like the way you cook, it really helped me through my exam in hospitality and catering. I was looking for the list of equipment that you need to use. Could you please help me with a list?
Oh! I'm so happy that my videos have helped you - that's honestly made my day! I wasn't sure if you wanted a list of equipment for this recipe, or for the kitchen in general so I'll do two replies with both. So for this recipe you need: Mixing bowls A tart tin (around 8 - 10") Sieve/Strainer Rolling pin Spatulas & Spoons Oven (obviously)
But, if you were after a general list of equipment for the kitchen then here's a list of things I consider essential kitchen equipment: Microwave (I know a lot of people look down on microwaves but they are super useful) Decent knives - it's always good to spend more on knives because, oddly, the sharper they are the safer they are as there's less chance of a mis-cut on the food and cutting yourself. Plus, if you invest in a decent set of knives then you likely won't have to replace them for a very long time if you look after them. Chopping boards - different boards for different tasks: one for raw meat, one for vegetables, one for fish, one for cooked foods/meats Saucepan / Frying pans - non-stick, preferably, and try and get ones with oven-safe handles because then you can just transfer something into the oven rather than putting it into a separate pan. Stock pot - a nice large pan or pot for making stocks/stews/jams and suchlike is always handy. Baking trays/sheets Roasting trays Spoons and spatulas Colander - for draining veg/pasta/etc. Vegetable Peeler Tongs Can Opener Hand blender - useful for doing quick blending/mixing of soups, sauces and suchlike without having to use a food processor. Food Thermometer - two of these are preferable, one for checking meat, and the other for guaging temperature for making things like jams, fudge, etc. Oven gloves - because if you're like me you're going to burn yourself A LOT Kitchen scales Mixing bowls (varous sizes) Balloon whisk Hand mixer Stand mixer (One might argue this isn't essential as they're expensive, but I love mind and if you can afford one then do get one) Rolling pin Cooling racks Cake tins (at least 8" and 10") Food Processor Baking Parchment Measuring Spoons Measuring Cups/Jugs Palette Knives (various sizes as these help with cake decorating) Sieve/strainer Zester That's pretty much everything I would want in my kitchen at a minimum! I hope that helps.
@@BigFoodieGeek Thank you so so much! I really appreciate the effort you put to help me, I need only the equipment for this recipe, but thank you even for the other list of equipment! You're the best! 🤗
Great recipe thank you it looks delicious I’m going to make it for my mum for Mother’s Day and drop it off at hers with some chocs 😁,can I ask why do you use egg yolk and not the whole egg?, also could I subiste baking powder for baking soda?
Apologies for the delayed response. If you've tried it I hope it came out well! Baking soda usually needs something acidic to interact with to work, so I think baking powder would be preferable unless you added in a little lemon juice in? Also, I only use the egg yolk to give it a bit of richness and structure. Adding the whole egg would make it too 'cakey', imo.
Soo late but it was SOOO delicious and I’ve made it like 5 times since!! Thank you so much I’ve been told it takes like it’s from a fancy bakery and it’s the best Bakewell tart I’ve ever had, it’s not as dry as others and it’s not too sweet perfect thank you!
You can also use a pastry blender to cut the butter into the flour. It will cut the floor down into pea sizes and then from there you can sablage the rest of the way. It should look like rolled oats when done.
Very true! My Mum uses one of those because she doesn't have the dexterity to do it by hand with her fingers now. Good for if your hands are too warm as well.
Looks amazing! Im going to make one today (first time) if I bake in a similar glass dish will it still be okay without blind baking the pastry? Thanks 😊
Hi! Good luck with the baking! Hmmm, I've never baked one in a glass dish before. My gut instinct says that it may not conduct the heat as well as the metal tin, which may result in a soggy bottom! It may be worth blind baking it in this instance to be on the safe side. 😊 If you've got a metal baking tray you can place in the oven as well to place the baking dish onto, that should help conduct more heat too!
Bakewell tart is my favourite dessert, yet i have never cooked it, until now… I will try this , no need to worry about having egg in your hands or salmonella 😂
@@BigFoodieGeek Thank you for the reply. A great video. Really like your casual approach. Not glitzy, with fancy equipment. Just like most of us will be when cooking your recipes. 👍
@@tinaporter2311 Thank you! That's always been the idea of my videos. I don't have lots of money for the latest equipment and so I generally try and make things as accessible as possible. 😄
Good video except using the word guys you are not American and I hate that word. My son loves bakewells from a child, I made some myself but wasn't happy with the results but followed your instructions and it turned out great. Please stop using the word guys, I turn off all English videos when I hear that word.
Hi Janette. Thought I'd break my RUclips hiatus to say thank you for watching the video, and I'm glad that the Bakewell recipe worked well for you. That must be a talented child to make your son Bakewells. However, your offence at the word 'guys' might be the stupidest thing I've heard all year and, trust me, I've heard some doozies. Your hatred for it goes beyond irrational, not to mentional factually incorrect. It's not an Americanism, but in fact stems from early 18th Century England, more than 200 years ago, after Guy Fawkes, whom I assume you know about. They referred to the effigies of Fawkes they burned as “guys.” And then some people began to use “guys” to refer to actual people: criminals and other disreputable men. However, in time speakers and writers then began to view “guys” positively. “Guys” began to shift meaning, to become a term for working-class men, then every human male, from baby boys to men from ancient times. People found it useful to have a generic term that didn’t require differentiating among categories of males. Then by the middle of the 20th century, women began using the word too. They increasingly used “you guys” when addressing others in the plural, regardless of gender. More and more speakers unconsciously used “guys" until it stuck. In short: It's just a word. Don't take life so seriously.
And yet, you watched it. Thanks for the view and engagement, Lisa. 😊 Hope your moment of negativity on one of my earliest videos as I try to adjust to something that pushes me outside my comfort zone but I enjoy and means something to me has left your life enriched, you little ray of sunshine. 🌞 I'm off to read the comments about how they enjoyed this video and how it helped them make a Bakewell Tart for the first time. Have a lovely day! 🌈
Lisa Meecher you venomous cretin, go back and play with your creepy rubber babies because that inanimate object is the closest thing you’ll get to someone loving you.
I made this today, following your video. I am not even a home cook, but 1st time i made something my wife thought was good. Great video and great recipe. Thanks
A beautiful recipe explained and shown amazingly well with such humility. Thankyou for all that you do.. My girl follows your recipe, said you're the 'best baker on RUclips and wished you were her food tech teacher. 🙂 Dont let any negative comments get to you. Wishing you peace, contentment and happy baking.
Oh my goodness. Thank you so much for such a lovely comment, Nagina. 😭 This really made my day and made me well up a bit. That means the world to me. Do tell your daughter I really appreciate her watching and such kind, lovely words. I wish I were her food tech teacher too! Thank you again so much and thank you for watching. ❤️
Loved your video! I was looking for one that included the pastry recipe. The lemon glaze on top was an added bonus! Lemon goes so well with raspberry! Thanks for the recipe!
In Housecraft lessons at school (about 50yrs ago) I was taught to use a knife to cut the butter into the flour against the bowl with a knife . I guess the modern way would be a food processor! I love Bakewell tart with raspberry or less traditional apricot jam! If I use Apricot I make the jam with much reduced sugar and some acv to add tartness, it isnt really jam as it needs refrigeration but goes lovely with the almond! 😋
Really appreciated your calm and practical approach. Made the Bakewell with your guidance and it turned out well. Many thanks.
This is one of our absolute favourite desserts & this looks incredible Matt! We cant wait to try your recipe! You explained everything so well & made it easy to follow! Love it! 💗😊
Thank you both so much! 😊 The kind words mean so much to me. Do let me know if you try the recipe. ♥️
Bravo! I loved this video. My Brit hubby wants a Bakewell for his birthday next week. Your video has given me the confidence to give it a go. Much love from Michigan.
I'm so glad! You can do it! I hope it turns out well.
Just watched an old episode of Bake Off where they had to do their own take on a Bakewell tart and then this popped up on RUclips!! You can’t beat the original as far as I’m concerned…looks delicious! Plus your video was real, no faffing just good home baking ! Yum!
PS you did well to wait until the next day!!!
Thank you for this video. I have never baked until yesterday and followed your recipe the bakewell turned out perfectly 😁. Will definitely try others in the future
That's wonderful to hear, Carrie! Thank you so much for trying the recipe and I'm so happy it turned out well for you!!
I've made this. It's the best one I've baked.
The added flower to the almond makes all the difference. Thank you ❤️❤️
Ah, really glad to hear that, Becky! Thank you.
Wow, this tart looks delicious! I will make it soon!
Wonderful, I’m off to make one for tomorrow night. Happy new Year. Thanks for sharing…especially how to remove the tart with a glass! Good hack.
Thank you! I hope it turns out well - it's a favourite recipe of mine. Have a great new year!
It turned out so well, thank you. I tried to send you a photo of the finished tart…but I can’t work out how to send it.
I'm baking on Mother day right now♥️
I hope it came out well and it was enjoyed by all!
Excellent!
Made this and it turned out great
made it look so easy will be making soon
I’ve tried to make Bakewell tart many times before, but the crust has always been too hard. This recipe was perfect on the first attempt! Many thanks for the recipe and easy-to-follow video.
I’m giving your recipe a go. Thanks for sharing.
Love the video!
Love this recipe Matt ❤
Thank you! ❤ It's one of my favourites.
I'm glad you dropped the pastry while trying to get out into the tin. It's not only me that has trouble, thinking I'm not very good at this, how do other people do it.
I do it frequently, thankfully I've only done it once on camera so far!
@@BigFoodieGeek what I do now is role the pastry between two sheets of grease proof paper, that way I don't have to flour the roller or the surface and at the end just lift up the bottom sheet and pop it in the tin, with little problem. You notice I said "little problem, rather than no problem" but that way I get it to and into the tin without it falling off.
Hi! I really like the way you cook, it really helped me through my exam in hospitality and catering. I was looking for the list of equipment that you need to use. Could you please help me with a list?
Oh! I'm so happy that my videos have helped you - that's honestly made my day!
I wasn't sure if you wanted a list of equipment for this recipe, or for the kitchen in general so I'll do two replies with both.
So for this recipe you need:
Mixing bowls
A tart tin (around 8 - 10")
Sieve/Strainer
Rolling pin
Spatulas & Spoons
Oven (obviously)
But, if you were after a general list of equipment for the kitchen then here's a list of things I consider essential kitchen equipment:
Microwave (I know a lot of people look down on microwaves but they are super useful)
Decent knives - it's always good to spend more on knives because, oddly, the sharper they are the safer they are as there's less chance of a mis-cut on the food and cutting yourself. Plus, if you invest in a decent set of knives then you likely won't have to replace them for a very long time if you look after them.
Chopping boards - different boards for different tasks: one for raw meat, one for vegetables, one for fish, one for cooked foods/meats
Saucepan / Frying pans - non-stick, preferably, and try and get ones with oven-safe handles because then you can just transfer something into the oven rather than putting it into a separate pan.
Stock pot - a nice large pan or pot for making stocks/stews/jams and suchlike is always handy.
Baking trays/sheets
Roasting trays
Spoons and spatulas
Colander - for draining veg/pasta/etc.
Vegetable Peeler
Tongs
Can Opener
Hand blender - useful for doing quick blending/mixing of soups, sauces and suchlike without having to use a food processor.
Food Thermometer - two of these are preferable, one for checking meat, and the other for guaging temperature for making things like jams, fudge, etc.
Oven gloves - because if you're like me you're going to burn yourself A LOT
Kitchen scales
Mixing bowls (varous sizes)
Balloon whisk
Hand mixer
Stand mixer (One might argue this isn't essential as they're expensive, but I love mind and if you can afford one then do get one)
Rolling pin
Cooling racks
Cake tins (at least 8" and 10")
Food Processor
Baking Parchment
Measuring Spoons
Measuring Cups/Jugs
Palette Knives (various sizes as these help with cake decorating)
Sieve/strainer
Zester
That's pretty much everything I would want in my kitchen at a minimum! I hope that helps.
@@BigFoodieGeek Thank you so so much! I really appreciate the effort you put to help me, I need only the equipment for this recipe, but thank you even for the other list of equipment! You're the best! 🤗
Great recipe thank you it looks delicious I’m going to make it for my mum for Mother’s Day and drop it off at hers with some chocs 😁,can I ask why do you use egg yolk and not the whole egg?, also could I subiste baking powder for baking soda?
Apologies for the delayed response. If you've tried it I hope it came out well! Baking soda usually needs something acidic to interact with to work, so I think baking powder would be preferable unless you added in a little lemon juice in?
Also, I only use the egg yolk to give it a bit of richness and structure. Adding the whole egg would make it too 'cakey', imo.
@@BigFoodieGeek oh great thank you!! No I’m going to make it tomorrow morning so perfect timing thank you have a good weekend
Soo late but it was SOOO delicious and I’ve made it like 5 times since!! Thank you so much I’ve been told it takes like it’s from a fancy bakery and it’s the best Bakewell tart I’ve ever had, it’s not as dry as others and it’s not too sweet perfect thank you!
Try lemon curd, marmalade, apple jelly, chocolate spread or golden syrup in place of raspberry jam mmmmmmm 😋
Will make this Saturday, looks amazing 2cm thickness of the pastry , thinking 2 mm ?
You can also use a pastry blender to cut the butter into the flour. It will cut the floor down into pea sizes and then from there you can sablage the rest of the way. It should look like rolled oats when done.
Very true! My Mum uses one of those because she doesn't have the dexterity to do it by hand with her fingers now. Good for if your hands are too warm as well.
Looks amazing! Im going to make one today (first time) if I bake in a similar glass dish will it still be okay without blind baking the pastry? Thanks 😊
Hi! Good luck with the baking! Hmmm, I've never baked one in a glass dish before. My gut instinct says that it may not conduct the heat as well as the metal tin, which may result in a soggy bottom! It may be worth blind baking it in this instance to be on the safe side. 😊 If you've got a metal baking tray you can place in the oven as well to place the baking dish onto, that should help conduct more heat too!
Thanks 🙏🏼 I’ll give it a go see what happens!
What is the size of tin?
It's been a while since I made the video but if I recall it was a 10-inch tin.
Looks great just subcribed to your channel
Thanks for the sub!
I bake the base 1st then after i spread the Jam all over and top up with almond batter
Oooh, I looks nice that.😋
Brilliant, I’m just about to make this! Just wondering do you grease the pan with butter?
Hi! No, no need to grease the pan at all. Hope it goes well!
Perfect, thank you very much!
Good morning these looks lovely I will try this but I can't see your recipe for the ingredients to use
Hi! They're in the description or there's a link to the recipe in there as well.
Bakewell tart is my favourite dessert, yet i have never cooked it, until now…
I will try this , no need to worry about having egg in your hands or salmonella 😂
My favourite line - It's not going to kill you, it's an egg XD
Disclaimer: this statement does not include those with egg allergies. But I'm guessing they won't be handling eggs if they do. 😁
how long will this keep in the fridge
Hello! I would probably say a good 5 days as long as it's well covered!
How big is the tart tin?
If I recall correctly, it was 10 inches. 😊
@@BigFoodieGeek Thank you for the reply. A great video. Really like your casual approach. Not glitzy, with fancy equipment. Just like most of us will be when cooking your recipes. 👍
@@tinaporter2311 Thank you! That's always been the idea of my videos. I don't have lots of money for the latest equipment and so I generally try and make things as accessible as possible. 😄
Sorry, I am not that good at baking. What does blind baking mean?
Hi! Blind baking means to bake the pastry case first before putting the filling in.
@@BigFoodieGeek Thank you so much!
Is there really not a single grain of salt in the entire recipe?
Only if you count the ones from my tears
instead of my hands i would use a food prosseser
Good video except using the word guys you are not American and I hate that word. My son loves bakewells from a child, I made some myself but wasn't happy with the results but followed your instructions and it turned out great.
Please stop using the word guys, I turn off all English videos when I hear that word.
Hi Janette. Thought I'd break my RUclips hiatus to say thank you for watching the video, and I'm glad that the Bakewell recipe worked well for you. That must be a talented child to make your son Bakewells.
However, your offence at the word 'guys' might be the stupidest thing I've heard all year and, trust me, I've heard some doozies. Your hatred for it goes beyond irrational, not to mentional factually incorrect. It's not an Americanism, but in fact stems from early 18th Century England, more than 200 years ago, after Guy Fawkes, whom I assume you know about. They referred to the effigies of Fawkes they burned as “guys.” And then some people began to use “guys” to refer to actual people: criminals and other disreputable men.
However, in time speakers and writers then began to view “guys” positively. “Guys” began to shift meaning, to become a term for working-class men, then every human male, from baby boys to men from ancient times. People found it useful to have a generic term that didn’t require differentiating among categories of males.
Then by the middle of the 20th century, women began using the word too. They increasingly used “you guys” when addressing others in the plural, regardless of gender. More and more speakers unconsciously used “guys" until it stuck.
In short: It's just a word. Don't take life so seriously.
WoW this is so painful to watch........
And yet, you watched it. Thanks for the view and engagement, Lisa. 😊 Hope your moment of negativity on one of my earliest videos as I try to adjust to something that pushes me outside my comfort zone but I enjoy and means something to me has left your life enriched, you little ray of sunshine. 🌞 I'm off to read the comments about how they enjoyed this video and how it helped them make a Bakewell Tart for the first time. Have a lovely day! 🌈
Why did you watch it then? 🤦🏼♀️
Ah. You're one of 'those' people.
OK Karen.
Lisa Meecher you venomous cretin, go back and play with your creepy rubber babies because that inanimate object is the closest thing you’ll get to someone loving you.