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English tea jelly tarts recipe

English tea jelly tarts recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts

These magnificent little tarts have been the culinary highlight of the summer. Made with Hampshire's own Naked Jam English Tea Jelly and homemade shortcrust pastry, only the best quality ingredients have been used in their purest form. You want it to be as light as a cloud on the palate allowing the English Tea Jelly to feature.

7 people made this

IngredientsMakes: 36 English tea jelly tarts

  • 450g plain flour
  • 220g cold butter, sliced
  • 1 pinch salt
  • 4 to 6 tablespoons ice cold water
  • 4 jars Naked Jam's English Tea Jelly

MethodPrep:20min ›Cook:20min ›Extra time:2hr › Ready in:2hr40min

  1. Sift the plain flour into a large mixing bowl and add the cold butter. Rub the butter into the flour until it resembles fine breadcrumbs. Add a pinch of salt and mix well. Gradually add a little cold water until a soft dough forms. Wrap in cling film and place in the fridge for 30 minutes.
  2. Preheat the oven to 220 C / Gas 7. Grease a 12 hole tart tin.
  3. Remove the shortcrust pastry from the fridge and roll out onto a floured surface.
  4. Cut into rounds using a fluted biscuit cutter. Place in the tart tin and press down into the holes.
  5. Bake in the oven for 7 to 10 minutes until the shortcrust pastry rises slightly and is beginning to cook.
  6. Remove from the oven and spoon a teaspoon of English Tea Jelly into each pastry case.
  7. Bake for a further 7 to 10 minutes until the jelly has relaxed into the shell and the pastry has turned golden brown. Remove from the oven and cool completely before serving.
  8. Repeat steps 4 through 7 for the second batch of tarts.


Making great shortcrust pastry is focused around two things 1) working the dough as little as possible and 2) using cold ingredients and keeping the pastry cool. When it is time to add the water, add just enough to ensure that the pastry keeps a good form when it is rolled out, but not too much water making it sticky. Remember, you can always add more water, but you can't take it away once added.

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Bakewell Tart

The fans of frangipane will be happy. You can’t get enough of Bakewell tart, the famous frangipane and raspberry pie that is originally from Great Britain. If you are looking for a classic and traditional English dessert, you will enjoy this one. Especially since the Bakewell tart goes perfectly with a cup of English tea.

What is the origin of the Bakewell tart?

The Bakewell tart was born in the district of Derbyshire Dales, in the center of Great Britain. This district was created on April 1, 1974 as West Derbyshire. It results from the consolidation of the Ashbourne, Bakewell, Matlock and Wirksworth urban districts and the rural districts of Ashbourne and Bakewell.

The Bakewell tart can be served warm or cold. Raspberry jam is generally used in its preparation. No one can say exactly the date of its creation. Some assume that it was created in 1820, while others say it was born in 1860. In any case, there are two main variants of this famous pie: the Cherry Bakewell and the Gloucester tart.

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The cherry Bakewell tart differs from the Bakewell tart recipe in its composition. It is usually prepared in the form of tartlets. The almond cream is topped with icing that is garnished with a candied cherry.

The Gloucester tart has fallen out of fashion. It is strikingly similar to the Bakewell tart, with its jam filling and almond cream. However, there is a small difference, as rice powder enters in its preparation.

From the Bakewell pudding to the Bakewell tart

The Bakewell tart is actually a variant of the Bakewell pudding that dates back to the twentieth century. Although the names of Bakewell tart and Bakewell pudding can be confusing, they are two different desserts. The two desserts differ in texture and appearance.

The Bakewell pudding is prepared with a puff pastry base on which a layer of jam and a filling of egg and almond are spread. The Bakewell pudding recipe first appeared in 1847.

This recipe is the result of an accident that took place around 1820. The creator of this recipe, Mrs. Greaves, was the owner of the White Horse Inn. He supposedly left his cook instructions to prepare a pie with jam. However, instead of mixing the eggs and almonds in the pastry, the cook spread the sugar, eggs and almonds mixture over the jam. The result was a success! The guests of the inn were delighted with this dessert, so much so that this mythical pie became an iconic dish of the inn.

Frangipane and almond cream tarts around the world

In France, people enjoy the tarte Bourdaloue, a tart with almond cream, decorated with large pieces of poached pears. The tarte Bourdaloue, which is served warm or cold, is a must-have French dessert that was created in the nineteenth century by a Parisian pastry chef. However, no one can say with certainty if it was Fasquelle or Lesserteur.

The tarte conversation, another French tart with almonds has recently been modernized by Philippe Conticini, a famous French pastry chef. This tart that dates from the end of the eighteenth century is halfway between a pie and a cake. Originally, it was prepared with puff pastry and a layer of almond cream topped with a thin layer of icing.

What is special about this tart is the pretty dough lattice pattern. The tarte conversation was created on the occasion of the publication of Madame d’Epinay’s book, Les Conversations d’Emilie.

Still in France, the galette des rois is probably the most famous cake with frangipane (or almond cream in its pithivier version). This cake is the popular cake served during the Epiphany Christian holiday at the beginning of January.

In Portugal, you will find torta de amêndoa, a lemon almond tart. Its consistency is a little more airy because it contains cream in its almond preparation.

In Spain, Tecula Mecula is the iconic egg and almond pie from the Extramadura region. This pie contains a lot of eggs and a sugar syrup in its preparation.

Jam pie around the world

In Austria, you can enjoy the popular jam tart called the Linzer Torte. Over there, it is traditionally prepared with redcurrant jam. In Germany and Alsace, raspberry jam is used instead. Some variations of this pie use hazelnut powder in the shortcrust pastry. Also in Austria, the Sachertorte, although mainly a chocolate cake, is filled with apricot jam.

In Italy, crostata is a well-known jam pie from Lombardy. It is a very old dessert whose recipe was published around 1465. The crostata, which is known as coppi in Naples and sfogliate in Lombardy, is a rustic jam tart with the famous shortbread lattice pattern on top. A similar pie, known as pasta frola, is very popular in southern Latin America, but also in Greece and Egypt.

The Bakewell tart is a national treasure. In a 2015 Bakers Week survey, the traditional Bakewell pie won more than a quarter of the vote. It is therefore easy to see why the Bakewell tart is still hugely popular among the British audience, who are delighted by the idea of ​​tasting this almond tart, accompanied by a good cup of tea.

Make the Filling and Prepare the Tart

Roll out the pastry on a lightly floured board to 1/4 inch thick.

Grease and then line an 8-inch deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.

Line the tart case with parchment paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color.

Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, and cook for a further 5 minutes.

Spread the raspberry jam onto the base of the pastry case. Leave to cool.

Cream the butter and sugar together until pale in color using an electric hand whisk.

Add the beaten eggs and egg yolk a little at a time.

Gently fold in the ground almonds and lemon zest.

Pour the mixture into the pastry case and gently level the surface to ensure the whole case is filled.

Bake for 20 minutes, then sprinkle the flaked almonds onto the top of the tart.

Gingerbread Cup Puddings

Gingerbread Cup Puddings

Gingerbread Cup Puddings – 1918 (Original Recipe)

Take 6 oz flour, 2 oz oatmeal, 3 oz chopped suet, 1 small teaspoonful baking soda, 2 tablespoonfuls sugar, 2 tablespoonfuls dark treacle, a little milk, 2 teaspoonfuls ground ginger. Grease some small cups or small jelly jars, and put a teaspoonful of syrup in the bottom of each. Sift the flour and ginger, add the suet, sugar and oatmeal. Mix well together. Make a well in the centre and put in the treacle. Mix the soda with half a teacupful of milk, and add. Mix all thoroughly together, put into the buttered cups about two-thirds full, cover with greased paper and steam in a stewpan for three-quarters of an hour or more. It may be made in one basin, and would then take two and a half to three hours.

Children love to have a wee pudding each. If for the children serve on the plates. A little thin cornflour poured round and a sprinkle of cocoanut adds to the delight and not much to the expense, and more to the food value.

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Petit Fours, Cakes and Tarts

Battenburg cake is a classic cake baked and then covered in marzipan. Once sliced, it reveals a pink and yellow-checkered pattern. Pound cake is made by using a pound each of butter, sugar, flour and eggs. This moist cake is sliced into small pieces and topped with cream, fruit or chocolate. Sponge cake layered with cream and preserves and then rolled is another standard offering with tea. It also reveals a pretty pattern when sliced. Lush tarts made from fruits can be served alongside a traditional British tea.

English tea jelly tarts recipe - Recipes

Our neighbor, Hilda Gotcher, used to bring us a batch of these tiny tarts every Christmas, and the kids devoured them in minutes. I finally realized that if I wanted a chance to taste one, I’d have to start making them myself! These are baked in a multi-tart pan, which looks like a shallow muffin tin.

1. Prepare and roll-out 1 Basic Pie Crust recipe.

2. Using a 3-inch fluted biscuit cutter, cut out 24 shapes.

3. Place one circle of pastry in each cup of the tart tin and press lightly into shape.

4. Spoon a scant 1 teaspoon of jam into each tart. Do not overfill, or the jam will bubble up and burn.

5. Cover the tins with plastic wrap and place them in the freezer for 30 minutes.

6. Pre-heat your oven to 400°.

7. Remove from the freezer and immediately place them in the preheated 400° oven. Bake for 10 minutes or until the crusts are set and pale golden.

8. Remove the jam tarts from the oven and leave them in the tins for 10 minutes. (The temptation to test one at this point is great. Remember that the hot, boiling jam will burn your mouth.)

9. Take a knife and gently separate the jam tarts from the tin. Place on a plate and cool to room temperature. Tarts that bubble over tend to stick to the pan once cooled. If this occurs, place the tin with the stuck tarts back in the oven for a few minutes—Its remaining heat will warm the jam and make removing the tarts easier.

Traditional English Recipes Afternoon Tea Treats

Baking has a long tradition in England and if you're looking for something unusual to rustle up, there are traditional English recipes aplenty, many of them named after the location where they were first made. So we have Bath Buns, Devon Scones, Dorset Treacle Tart, Manchester Pie, Durham Date Slice and Chelsea Buns.

The famous Bakewell Pudding came about when a flustered cook in a little market town in Derbyshire put the beaten egg mixture on top of the strawberry jam instead of the pastry base - but the result became a true hit. And if you didn't know, there is also a Bakewell Tart - equally good at teatime, but quite different from the pudding. If you happen to visit Bakewell, in the Peak District, make sure you try both the original pudding and the various Bakewell tarts with a pot of Earl Grey tea in the famous Bakewell Pudding Shop.

I don't have the sweetest of teeth, but I love afternoon tea and all its treats. So here is a rather lengthy and steadily growing list of traditional recipes for afternoon tea treats. Try and enjoy!

British Almond-Jam Tart (Bakewell Tart)

Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of raspberry jam, frangipane (almond cream), and toasted almond slices. Our version is just one of many variations on a traditional Bakewell Tart.


  • 1 1/2 cups (170g) Pastry Flour Blend
  • 1/4 cup (28g) confectioners’ sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold
  • 1 large egg yolk reserve the white for the filling
  • 2 tablespoons (14g) water, cold
  • 8 tablespoons (113g) unsalted butter, soft
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups (120g) almond flour
  • 1/4 cup (28g) Pastry Flour Blend
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon almond extract
  • 1/4 cup (80g) raspberry jam
  • 1/2 cup (43g) sliced almonds


To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.

Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.

Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.

On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.

Freeze the crust for 30 minutes. In the meantime, preheat the oven to 400°F.

Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.

Bake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden.

Remove the crust from the oven and allow it to cool while you prepare the filling.

Reduce the oven temperature to 350°F.

To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract. Set aside.

Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam. Gently spread it to the edges of the tart, and smooth out the surface. Sprinkle the sliced almonds evenly on top.

To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.

Store the tart, well covered, at room temperature for several days freeze for longer storage.

English Tea Biscuits Recipe

Traditionally, these digestive aid biscuits were made with whole grain flour, vegetable oil, baking soda, sugar, and malt extract. While this recipe has certainly stood the test of time, I’m a firm believer that every baked good tastes better with butter, so I substitute it for the vegetable oil. If you want to be a purist, by all means, stick to vegetable oil.

Whole wheat flour is a must for these biscuits. It provides the grainy texture and unique flavor that is the hallmark of a proper digestive biscuit. Malt extract is another important ingredient, but I can’t find malt extract in my part of the world. Instead, I substitute with either vanilla or maple extract, and they are both perfectly scrumptious. As mentioned above, real butter gives these biscuits a new depth of richness with beautiful layers of crispy goodness. For me, substituting butter for the vegetable oil is a much more delicious option.

If you have a food processor, this dough will be ready for shaping and baking in just a few minutes. Start with the flour and baking soda, pulsing just enough to combine. Add the butter and pulse until mixture resembles coarse crumbs. Add the powdered sugar and pulse a few times to mix. Turn out the dry ingredients into a mixing bowl and add the milk and extract of your choosing. Stir well with a wooden spoon until the dough forms, then press dough into a mound and turn out onto a floured surface. Cover with a piece of parchment paper and roll until about 1/8th of an inch thick.

The traditional shape of tea biscuits is round. You can make them with smooth edges or scalloped, whatever takes your fancy. Place the biscuits onto a parchment-lined baking sheet, then prick the top of each one all over with the tines of a fork. This gives the biscuits their instantly recognizable look.

Some cookies are best slightly-undercooked, but that is not the case with this English tea biscuits recipe. They are at their best nicely browned so they cool to a nice, crispy biscuit. Once they’re cooled, store them in an airtight container or well-wrapped in the freezer until you’re ready to use. Serve them with one of our beautiful breakfast teas such as our House Blend vanilla black tea, Heritage Blend Scottish Breakfast maple black tea, or Fog Cutter lemon peel black tea.

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

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PBJ Bakewell tart

We've taken everything we love about a Bakewell tart and added an American twist with peanut butter and jam or 'jelly' as they call it stateside!

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If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam

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This nutty pistachio sponge has a layer of sweet, black cherry jam that'll leave you wanting more. It's an impressive party dessert yet simple to make

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This teatime treat is a cross between a fruity spring-like Simnel cake and a Bakewell tart - great with a cuppa

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Give a classic fruit pie a fresh spin with an oat and almond filling

Easy peach & almond tart

Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa

Berry almond Bakewell

Crisp pastry, sweet raspberries and a nutty frangipane filling make this a lovely dinner party dessert or weekend treat. No one will guess it's low in sugar

Watch the video: Τραγανή Τάρτα με Βελούδινη Κρέμα Ζαχαροπλαστικής και Φρούτα - The Best Fruit Tart Recipe (June 2022).


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