Classic Mini Bakewell Tarts (Print Version)
# Ingredients:
→ Pastry Base
01 -
150g plain flour, plus extra for dusting
02 -
75g cold butter, cut into small cubes
03 -
35g icing sugar
04 -
1 small egg, beaten
→ Almond Filling
05 -
100g butter, softened to room temperature
06 -
100g caster sugar
07 -
3 eggs
08 -
100g ground almonds
09 -
½ teaspoon almond extract
10 -
60g raspberry jam
→ Decoration
11 -
100g icing sugar
12 -
3 teaspoons water
13 -
6 glacé cherries, cut in half
# Instructions:
01 -
Get your oven nice and hot at 200°C (or 180°C for fan ovens). Grease a 12-hole bun tin and pop a baking sheet in the oven to heat up - this helps ensure crispy pastry bottoms!
02 -
Whizz the flour and cold butter in a food processor until you've got breadcrumbs (or use your fingertips if you prefer). Mix in the icing sugar and beaten egg until you've got a nice dough. Roll it out on a floured surface to about 3mm thick, then cut out 12 circles to line your tin.
03 -
Cover your lined tin with cling film and let it chill in the fridge for 30 minutes - this step is crucial for keeping the pastry shape!
04 -
While the pastry chills, make your filling. Beat together the soft butter and sugar until creamy, then mix in the eggs, ground almonds, and almond extract. Don't worry if it looks a bit curdled, it'll bake up beautifully.
05 -
Take your chilled cases out, prick the bases with a fork, add a dollop of jam to each, then top with the almond mixture. Pop the tin on your hot baking sheet and bake for 15-18 minutes until golden.
06 -
Once the tarts are completely cool, mix up your icing sugar with water until smooth. Top each tart with a swirl of icing and half a glacé cherry, then let the icing set before serving.
# Notes:
01 -
These mini tarts are best enjoyed within 3 days and can be stored in an airtight container
02 -
You can make the pastry cases a day ahead and store them wrapped in the fridge