Recipe by CJO
"I know these aren't the real thing but my Grandma made them for us and we loved them."
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1 (18.25 ounce) package
yellow cake mix
pastry for a 9 inch double crust pie
I inverted the tarts so the crust was on top and dusted with powdered sugar. I doesn't get any easier than this - simply, tasty and elegant!
coming from Bakewell I had to try this recipe.I found it interesting there was no ground almonds in it. I shall stick to the recipe my mum uses
Believe me, this is not an authentic Bakewell Tart recipe - not even close.
Why is everyone surprised that these aren't a traditional Bakewell tart?? It clearly states that underneath the title in the authors comments. They are her Grannys quick version. I made some for a bake sale as I had run out of steam making 'traditional' biscotti and 'traditional' danish biscuits. They were super easy to make as you can tell from the ingredients. I 'tarted' them up a little with a teaspoon of almond extract and garnished with some flaked almonds. Thank you for posting x
The ladies in my Bunko group seemed to like these. I used raspberry preserves. After tasting one I decided to add a light powdered sugar, cream cheese glaze. If I make them again, I will brown the crust a little before adding the preserves and cake mix. No one realized that there was pie crust on the bottom since it was the same color as the yellow cake.
I liked the simplicity of this recipe, but somehow the simple idea turned into a disaster. The jam spread out to the edges of the muffin tins and beneath the pie crust, and glued the whole thing to the bottom of the (nonstick!) pan. They were impossible to get out of the pan without destroying them. The pieces of cake and jam that came out tasted good (it was just cake mix & jam, after all), but the pie crust layer was permanently left in the bottom of the tins. I've never had a problem with pie crust sticking like this before. I'm not sure if they should have been left in the tins to cool - maybe removing them immediately would help? Using muffin liners might also help, but it seems like they'd still be a mess to remove from the liners and try to eat.
This just isn't a bakewell tart as it hasn't got the almond flavour.
These are not real without any almonds.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Bakewell Tarts
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 67
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