Bakewell Tarts

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Ingredients:

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Pastry:

200g Plain Flour

45g Icing sugar

100g Unsalted Butter

1 Medium Egg (beaten)

 

Frangipane:

55g Caster Sugar

15g Plain Flour

55g Unsalted Butter

45g Ground Almonds

1 Medium Egg (beaten)

 

Decoration:

100g Icing Sugar

Blueberries

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Method:

Makes 12

Preheat the oven to 160 degrees and grease a 12 hole muffin tray ready to use later.

 

1. Start by sifting the flour into a bowl and adding the butter. Using your fingertips, rub the butter into the flour to form what looks like breadcrumbs. Then sift in the icing sugar and combine the ingredients together.

2. Next beat the egg in a bowl and then form a well in the centre of the dry mixture. Pour the beaten egg into the well and mix to form a ball of dough.

3. Once you’ve formed a ball of dough, cover this in cling film and chill in the fridge for about 30 minutes.

4. Whilst the dough is chilling, you can prepare the frangipane filling. For this I use the all in one method. Put all the ingredients for the frangipane into a bowl and using a whisk beat the ingredients together until you form a smooth mixture.

5. After about 30 minutes, remove the pastry from the fridge. Ensure you have a clean surface which you can use to roll out and cut the pastry circles using a circular 10cm cutter.

6. Dust the surface with plain flour to prevent the pastry sticking to the surface. Roll out the pastry to a reasonable thickness (you don’t want the pastry to be too thick and if it’s too thin it’ll break).  Using a circle cutter, cut out 12 circles of pastry.

7. Place the pastry circles into the previously prepared muffin tray, once all the holes have been filled, prick the bottom of each one with a fork.

8. Now you can add in your jam filling. Any flavour of jam can be used. Using a teaspoon, spoon a teaspoon of jam into each pastry case and spread it over the bottom.

9. When all the holes have a layer of jam, you can add the frangipane filling on top. Spoon the frangipane on top of the jam and make sure that you use enough frangipane to cover the jam so none leaks out the top.

10. After you have filled all the holes, place the tray in the oven and bake at 160 degrees for 20 minutes, until golden brown.   

11. Once cooked, leave the Bakewell tarts to cool on a wire rack. Whilst cooling, you can prepare the icing sugar ready to drizzle over the top.

12. Using 100g of icing sugar sift this into a bowl and then slowly add in cold water until you form a smooth, runny icing sugar which can be used to drizzle on top of the tarts.

13. When the tarts have cooled, using a spoon drizzle the icing sugar on top of the tarts. Finish them off with a couple of blueberries and a dusting of icing sugar.

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Enjoy!