Mini Bakewells Recipes

CHERRY BAKEWELL TARTS RECIPE - HOW TO MAKE INDIVIDUAL BAKEWELL TARTS

Steps:

• Preheat the oven to gas mark 5/190°C (170°C in a fan oven).
• Roll the pastry out and cut out rounds. Use these to line the tartlet tins, then line the pastry cases with parchment paper and baking beans. Bake for 10 mins, remove the beans and the paper.
• Meanwhile, add the butter and the sugar to a bowl and beat until creamy. Add the ground almonds and almond extract, beaten egg and flour, and beat together.
• Add 1tsp jam to each pastry case, top with the almond mixture and bake for 15-20 mins. Remove the tarts from the oven and leave to cool.
• To finish off, mix the icing sugar with 1tbsp warm water, spread the icing over each tart, top with a cherry and leave to set.

MINI BAKEWELL TARTS

Steps:

• To make the pastry, crumb the flour, butter and sugar with your hands until the mixture resembles breadcrumbs OR throw the ingredients into a food processor until the same result is achieved.
• Add the eggs and mix until the dough comes together but be careful not to over work the pastry or it will become tough. Flatten into a disc, and make about 2-3 dozen mini pies in a muffin tin. Heat the oven to 180C/fan 160C/gas 4.
• Put a teaspoon of rassberry jam into the bottom of each tart. Beat the eggs. Cream together the butter and sugar. Then gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest*.
• Carefully spoon the mixture over the jam. Bake for 20 mins and sprinkle with flaked almonds* and bake for a further 10 - 15 mins or until golden brown and set. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard. * - optional
• They keep well in an airtight container for almost a week but that shouldn't be an issue.

MINI BAKEWELL TARTS

Steps:

• Roll the pastry to the thickness of a 20p coin and use it to line 12 small tart tins. Trim level with the top of the tin and chill.
• For the frangipane, beat the butter and sugar together until light and fluffy, beat in the eggs, lemon and vanilla a little at a time. Fold in the almonds and flour in one go.
• Heat the oven to 180c/fan 160c/gas 4. Spread 1 tsp raspberry jam in each base, then fill with frangipane to the top of the pastry and level off. Scatter or arrange flaked almonds over half of each tart. Bake for 25-30 minutes or until the tops are golden and springy. Leave to cool in the tin.
• While the tarts are still warm, brush the almond-covered halves with a little apricot jam. Mix 4 tbsp icing sugar with enough water to make a spreadable icing and add enough colour to make it pale pink. Ice the non-almond halves and leave to set.

MINI BAKEWELLS

Steps:

• Heat oven to 190C/170C fan/gas 5. Divide the raspberry jam between 12 uncooked tartlet cases. Beat the softened butter with the golden caster sugar, then gradually beat in the eggs followed by the ground almonds and flour. Sprinkle with a few flaked almonds and bake for 15-20 mins.