Mr. Kipling

 

Obviously our household knows I was seeking out Mr.Kipling's Cherry Almond Bakewell tarts and during the Christmas holidays look what was given to me. When I saw them I had a laugh and so did my son. It was a surprise considering my husband and I looked high and low for them when in London. I will absolutely enjoy and share these sweet treats.

Cherry Bakewell Tart

 

No trip to England would be complete without a Bakewell tart... or a Cherry Bakewell tart. I saw my much sought after tart a few times in our travels perched in bakery windows however at that time we were on the go and I wasn't in the mood for one. I finally found and settled on these from Marks and Spencer food hall. Viewing the boxed tarts I had to wonder what happened to Mr. Kipling's Cherry Bakewells. I know they are still in existence and out there somewhere. I have stumbled across them online with British import shops however finding a box in person on our trip was nil. Perhaps I wasn't looking in the right places. These were not full sized tarts but two bite mini tarts. Still lovely and had that sweet fruit almond flavour wrapped in a buttery flaky pastry that is always expected and never disappoints with a Cherry Bakewell. Maybe one day I will be reunited with a box of Mr. Kipling. 

Food Photo of the Day ~ Custard Tartlets

These tartlets are lovely for a low key dessert that cleanses the palette and satisfies that sweet tooth. Simple to make and so delicious to enjoy; even in winter their sunny disposition brightens the dessert table.   

Bit of a short week so hope everyone is having a good one so far! - JD 

Chipits ~ Kitchen - Tested Recipes

Probably everyone has heard of the Chipits brand. It's unmistakable silver and yellow chocolate chip package has grace many pantries, even mine. Not surprised they made a recipe book geared towards the products they offered at the time of print. This is the third printing and looks to be some time ago, as no date is indicated. Chocolate chip cookies are a classic and the recipe has become more recognizable thanks to the Chipits brand. It is known as that chocolate chip cookie in some baking circles.

Flipping through this wee pocket sized recipe book the standard recipes are shared, Magic Bars, Brownies, Fudge, Refrigerator Squares, and cake. There are a few variations worth trying. Oddly enough the recipe I want to share doesn't use their classic chocolate chips instead it uses ginger - True Root Ginger as stated by the VanKirk Chocolate Corporation. I am unsure what that is because I can not find any information on that product. I may assume it is like a form of candied ginger. 

Ginger - Coconut Tarts

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Pie paste (pastry) or 14 ready made tart shells 

4 tablespoons butter

1/2 cup lightly-packed brown sugar

1/2 cup corn syrup

1 egg unbeaten

1/4 teaspoon salt

1/2 teaspoon vanilla

3 tablespoons cut up VanKirk True Root Ginger*

1/2 cup chopped nuts

1/3 cup cut-up shredded coconut

*Please note the recipe is as shown in the recipe book. I am assuming when it states True Root Ginger they could mean something like a candied ginger rather than fresh ginger root. As far as the cut-up shredded coconut, do not exactly know what they mean by that because shredded coconut comes in different shreds so no need to cut it up unless it is excessive long or thick. 

Line about 14 average - sized tart pans with rolled - out pie paste. (pie pastry) 

Cream the butter and blend in the brown sugar and corn syrup; add the unbeaten egg and beat throughly with mixing spoon. Stir in the salt, vanilla, ginger, nuts and coconut. 

Spoon filling into the raw tart shells. Bake in a hot oven, 450ºF, for 12 minutes; lower heat to moderately hot, 375º, and continue to bake until filling is golden - about 15 minutes longer. Yields - about 14 average - sized tarts. 

This is how wee this recipe book is. It can fit in the palm of my hand. I bought this second hand and inside was a handwritten recipe for brownies. Which is a wonderful bonus.

Hope everyone is having a good week. - JD 

The Cherry Bakewell Tart

For me nothing says Christmas like the bakewell tart. The sweet smell of almonds. The impeccable white cap of icing and the ornate glacé cherry on top. I do not know exactly where or when my love affair with the bakewell tart began... probably from Christmas' past. After years of buying store bought Bakewell's out of shear convenience and thinking anything I made will ever compare. I recoiled from making them. That was until now.  

The bakewell tarts I made, pictured above, are less manufactured and more a reflection of sweet admiration. Easy and simply divine these Bakewell tarts will have one never look at store bought again. Sorry Mr. Kipling...  

 Cherry Bakewell Tart   

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makes about 20 tarts

Filling:

Scant 1/4 cup raspberry jam or strawberry jam

1 stick (1/2 cup) of butter, softened

1/2 cup superfine caster sugar

2 eggs
1/2 cup ground almonds

1/3 cup self-rising flour, sifted 

1 teaspoon almond essence

Icing:
1 cup confectioner's sugar, sifted
1/4 teaspoon almond or vanilla extract, pure or imitation is fine

1 tablespoon hot water, approximately

glacé cherries sliced in half 

Pastry Crust:
1 3/4 cups all purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water 

Mix flour and salt together in a larger bowl. Add the oil and mix with a fork until it looks crumbly, like meal. Sprinkle in the water and mix with a fork. If the pastry is a bit dry  then add more cold water. I find that I need to add about 2-3 more tablespoons of cold water. Gather the dough and press into a ball. Roll out in-between sheets of wax paper.

1. Make the pastry crust. 

2. Preheat the oven to 400ºF. Grease a patty/muffin pan(s). I used a non-stick muffin pan therefore I did not need to grease it. Roll out the pastry and cut as many circles, as the patty/muffin tin will hold... 6, 12, 24, using a 3 in/7.5 cm cutter. Use to line the prepared pans and spread a little jam in the base of each. 

3. Beat together the butter and sugar, then beat in the eggs, one at a time, adding half the ground almonds after each one. Add the flour and almond essence and stir well. 

4. Spoon batter into the pastry cases and bake for 20 minutes until well risen, firm and golden. Remove from the oven and leave to cool in the pans.

5. Combine the confectioner's sugar, almond extract and enough hot water to make a  thin icing. When the tarts have cooled, spoon the icing over the tops. Decorate each with a  whole glacé cherry or half a glacé cherry.   

Notes: You may use whatever recipe you like for the pastry or even buy ready made tart shells to save time. Again, I used a non-stick muffin pan so I did not need to grease the pan. 

What Did I Bake?

Seems like I got a little distracted in the kitchen and made mincemeat tarts instead.

Enjoy your weekend everyone! - JW  

Rum and Raisin Mincemeat Pies

The pie making is underway. These lovely little bites are filled with Robertson's Rum & Raisin Mincemeat.They are a bit more sharp than regular mincemeat however they were consumed with great delight.  

It is another bitterly cold day today, -36ºC! Enjoy your weekend and stay warm everyone! - JW  

Mincemeat Tarts

If you are like me you have probably already started your holiday baking. The other night I made these mincemeat tarts. The pastry I made myself however as for the mincemeat filling well... I had a little help from Robertson's. The marmalade and jam people. It's their classic mincemeat in a 29 oz or 822g jar. It's vegetarian and why mix with perfection! 
I made two batches. The first batch I made using cake and pastry flour. They turned out alright however the pastry was very soft and crumbly. Not only did it melt in your mouth, it melted in your hands. The tarts collapsed into themselves. Really not such a bad thing considering they were headed straight to your stomach. The second batch I use unbleached flour and they turned out better. More sturdier. Which was great and the melt in your mouth texture was still there. Mincemeat is dense and a thicker sturdier pastry is definitely needed. If tarts or pies are on your list of bake goods I recommend trying this oil pastry recipe.  

Oil Pastry

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this recipe is good for 8 or 9 inch Two-crust pie

1 3/4 cups flour 

1 teaspoon salt

1/2 cup vegetable oil

3 tablespoons cold water

Heat oven to 425º

Mix flour and salt.

Add the oil; mix with fork until it looks like meal.

Sprinkle with the water; mix with fork.

Gather dough together. 

If too dry, add 1 to 2 tablespoons more oil.

Press into a ball.

Immediately roll dough out.

For a two crust pie divide the dough and roll on a generous floured surface with a floured rolling pin. Or roll the dough out in-between two sheets of wax paper. Form in pie plates. Bake for 15 minutes or until golden brown.

For tarts, again roll out crust on a generous floured surface. Using a glass that is turned upside down and bigger than the tart/muffin pan you are using. Cut out circles. Place each cut out into tart/muffin pan. Fill with the desired filling and bake for 8 to 10 minutes or until golden. 

Have a good weekend everyone! - JW