https://www.bbcgoodfood.com/recipes/bakewell-tarts
| Ingredients · 2 x 320g Sheets of all butter shortcrust pastry For the Frangipane · 120g softened butter · 1 egg · 1 tablespoon plain flour · 110g group almonds · 90g cherry jam For the Icing · 200g icing sugar · 12 glace cherries |
| Instructions 1) Heat the oven to 180c. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cuter 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 20 mins. Scrunch up 10m x 10cm squares of baking paper and then un-scrunch and use to line ach 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. 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 teaspoon cherry am 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. 3) Mix the icing sugar with 2 tablespoon water. Spread the icing over each of the tarts, top each with a glace cherry, leave to sit for 20 minutes, the serve with tea. |
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