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Mini bakewell tarts

A wire tray serving bakewell tarts

Mini bakewell tarts

Name: Mini bakewell tarts
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 x 320g sheets of all butter shortcrust pastry; 120g butter softened; 120g golden caster sugar; 1 egg; 1 tbsp plain flour; 110g ground almonds; 90g cherry jam; 200g icing sugar; 12 glacé cherries

Elena Silcock

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Serves 12

Easy

Prep: 30 mins

Cook: 40 mins

Plus chilling

A star rating of 4.2 out of 5.67 ratingsRate

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Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 320g sheets of all butter shortcrust pastry

For the frangipane

120g butter

softened
120g golden caster sugar
1 egg
1 tbsp plain flour
110g ground almonds
90g cherry jam

For the icing

200g icing sugar
12 glacé cherries

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Nutrition: Per serving

kcal534
fat30g
saturates12g
carbs57g
sugars32g
fibre2g
protein6g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top – pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
step 2

Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
step 3

Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

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A star rating of 4.2 out of 5.67 ratings

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