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    Learn English > English lessons & exercises > Traditional British Bakewell Tart > Stats updated every 4 hours
    To go back to the exercise

    Exercise "Traditional British Bakewell Tart", created by anonyme (a free exercise to learn English):
    Results of the 855 people who have taken this test:
    Average mark: 42.5 / 100 Share


    Latest member with a 100/100 (perfect mark): colocolo / FRANCE, on Monday 21 January - 12:12:
    "Really thanks !"


    They got a perfect mark


    Stats (535 candidates)
    Question 1 passed: 34 %
    Hi! I'm Elaine Lemm for About.com food and today I'm going to show you how to make a Bakewell Tart, the famous British almond tart which comes from the * town of Bakewell in the Derbyshire Peak District.

    Question 2 passed: 56.3 %
    Bakewell Tart is delicious. It makes a wonderful pudding or you can have it cold and eat it as a lovely afternoon *. It's very quick and simple to make and to start with we need to make some pastry.

    Question 3 passed: 67.7 %
    To make *, you need all-purpose or plain flour, butter, a little salt and some cold water.

    Question 4 passed: 27.5 %
    First, * the flour, then add the butter and a pinch of salt.

    Question 5 passed: 28.2 %
    Working quickly, you need to * the butter into the flour.

    Question 6 passed: 25.4 %
    This is ready when the flour and butter starts to look like * sand and there's no light pieces of butter. It's about ready.

    Question 7 passed: 47.1 %
    And then, I'm going to add the water one * at a time. As soon as that water is absorbed into the flour and butter,

    Question 8 passed: 42.4 %
    using your fingers, * the pastry together into a ball.

    Question 9 passed: 50.7 %
    This now needs to be wrapped in plastic wrap and popped into the * for about fifteen minutes (or thirty minutes if you can).

    Question 10 passed: 35.5 %
    So, our pastry had a good thirty-minute rest in the refrigerator. Since then, I've rolled it out to a quarter of an inch thick and lined this eight-inch * tin,

    Question 11 passed: 22.6 %
    pricked the * all over with a fork, and it's had another fifteen-minute rest in the refrigerator so it's nice and cold.

    Question 12 passed: 22.1 %
    The next thing we need to do is to bake the tart and for this we need a sheet of baking * or greaseproof paper. Then, I'm going to cover that with baking beans and then this needs to go into a hot oven which is 325 degrees fahrenheit, 170 celsius or Gas mark 3 for fifteen minutes.

    Question 13 passed: 50.7 %
    I've got a lightly beaten egg-white here and with my pastry brush I'm just going to coat the bottom of the pastry * then this is going to go back in the oven just for five minutes -- same temperature.

    Question 14 passed: 52.1 %
    What we need to do with it now is: I've got two tablespoons of raspberry jam. Spread the jam across the bottom and then we just leave the tart to cool while we make the *.

    Question 15 passed: 40 %
    So to make our filling we start … we need a glass baking bowl. I'm going to add the butter and the sugar and with an electric hand *, I'm going to cream the sugar into the butter. The next thing I need is the eggs.

    Question 16 passed: 44.3 %
    Whisk these together just lightly just so they're mixed together and again with my hand whisk I'm just going to add the egg into the * a little at a time.

    Question 17 passed: 26 %
    And finally to this I'm going to add the ground almonds and the lemon zest. * the ground almond into the egg mixture, just add the mixture and very gently

    Question 18 passed: 44.5 %
    ... not * too hard ... we don't want to knock all the air out of this.

    Question 19 passed: 42.6 %
    This now is going to go back into the *, same temperature as before, for twenty minutes.

    Question 20 passed: 19.1 %
    And now what I'm going to do is * on the flaked almonds … good layer of almonds there. This now goes back into the oven for another twenty minutes and then it will be ready.


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