Best 4 Butternut Bakewell Bars Recipes
Calling all bakers and dessert enthusiasts! Are you looking for a delectable treat that combines the rich, nutty flavor of butternut squash with the classic elegance of a Bakewell tart? Look no further! This article will guide you through the journey of creating the ultimate "Butternut Bakewell Bars," a tantalizing fusion of sweet and savory flavors that will leave your taste buds in awe. Whether you're an experienced pastry chef or just starting your culinary adventure, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and let's embark on a delectable baking adventure!
Check out the recipes below so you can choose the best recipe for yourself!
BAKEWELL BARS
We baked the flavors of the traditional English dessert Bakewell Tart into a bar using Pillsbury pie crust, raspberry preserves and a sweet dusting of powdered sugar.
Provided by Molly Yeh
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- Knead pie crusts together; roll out into rectangle to fit in bottom of ungreased 13x9-inch pan. Place in pan. With fork, poke holes all over crust. Bake 15 to 20 minutes or until lightly browned. Remove from oven. Reduce oven temperature to 375°F.
- Spread raspberry preserves over crust in pan; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Set aside.
- In another large bowl, beat together almond paste and 1/2 cup sugar. Add butter; beat until pale and fluffy. Beat in egg yolks one at a time. Beat in lemon peel, lemon juice, almond extract and salt. Gradually beat in flour.
- Fold egg white mixture into almond mixture. Spoon dollops of batter over preserves in pan; spread evenly with spatula.
- Bake 25 to 30 minutes or until set. Cool completely, about 45 minutes. Cut into squares; dust with powdered sugar.
Nutrition Facts : ServingSize 1 Serving
BUTTERNUT BAKEWELL BARS
Try these bakewell slices made with a healthier twist. We've replaced white flour with light spelt, and butternut squash is used for natural sweetness
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Dessert, Treat
Time 2h35m
Yield Serves 20
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/gas 4. Halve the butternut lengthways, scrape out and discard the pith and seeds, then put in a roasting tin, cut-side down. Roast in the oven for 1 hr 10 mins until completely soft. When it has 20 mins left, cook the pecans on a baking tray in the oven, then leave to cool. Scrape the flesh out of the butternut and purée in a food processor. Set both aside to cool. The purée and pecans can be prepared up to three days ahead.
- For the pastry, blitz together the flour, butter and a pinch of salt in a food processor until it resembles coarse breadcrumbs. Add the egg and pulse until the pastry comes together. Wrap in cling film and chill for 2 hrs.
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm loose-bottomed baking tin. Roll out the pastry, then lift into the tin. Don't worry if it falls apart a little, patch it up with your fingers and press down into the corners. Chill for 20 mins, then prick the base all over with a fork and bake for 10-12 mins until lightly coloured. Reduce the oven to 180C/160C fan/gas 4.
- Grind the pecans in a food processor, then tip into a large bowl with all the sponge filling ingredients and a pinch of salt. Beat with an electric whisk until well combined. Warm the marmalade, then spread over the pastry. Smooth the cake batter on top and bake for 20-25 mins. Leave to cool.
- Mix the icing sugar with the cinnamon and enough water to make a thick drizzling consistency. Drizzle over the cake and scatter over the pecans. Once the icing is set, cut into 20 bars.
Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EASY PEANUT BUTTER BARS
I got this from one of my best friends. She made them at a football party that we went to. They are super good and very easy to make!
Provided by Melinda
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
- Mix flour, brown sugar, peanut butter, butter, milk, egg, vanilla extract, salt, and baking soda together in a bowl. Fold chocolate chips into the batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until lightly browned and a toothpick inserted in the middle comes out clean, 20 minutes.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 36.5 g, Cholesterol 27.1 mg, Fat 15.5 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 276.2 mg, Sugar 23.8 g
TRADITIONAL BAKEWELL TART
A Bakewell tart is a traditional English baked dessert tart. It consists of a shortcrust pastry shell, spread with jam under a layer of frangipane, which is a sponge cake-like filling enriched with ground almonds.
Provided by Trishie
Categories Desserts Pies Tarts
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
- Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
- Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
- Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 21.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 5.1 g, Sodium 133.5 mg, Sugar 9.8 g
Tips:
- For a crispier crust, brush the edges of the pastry with egg wash before baking.
- To prevent the pastry from becoming soggy, pre-bake it for 10-15 minutes before adding the filling.
- Use a sharp knife to score the top of the pastry before baking to help it rise evenly.
- If you don't have a food processor, you can mash the butternut squash by hand or use a potato masher.
- For a smoother filling, blend the butternut squash with a hand blender or in a blender.
- If you don't have mixed spice, you can use a combination of ground cinnamon, nutmeg, and ginger.
- To make a vegan version of the bars, use vegan butter and milk instead of regular butter and milk.
- For a gluten-free version of the bars, use gluten-free flour instead of all-purpose flour.
Conclusion:
Butternut Bakewell Bars are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. They are easy to make and can be tailored to your own taste preferences. With their rich, buttery flavor and sweet, nutty filling, these bars are sure to be a hit with everyone who tries them.
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