While eating your dinner, it may be hard not to take side glances at Bakewell tarts on the side, which are just waiting to be gulped after your main course. Yes, Bakewell tarts are not only known for their yumminess but also for their visual appeal. They can be so good just by seeing them but they can become even better when you take a bite.
2 x 320-gram sheets of all-butter short-crust pastry
120 grams of golden caster sugar
120 grams of softened butter
1 tablespoon of plain flour
1 whole egg
110 grams of ground almonds
90 grams of cherry jam
200 grams of icing sugar
- Preheat the oven to 180C/160C fan/gas 4.
- Spread a sheet of pastry. Using a 10cm circular pastry cutter, cut 12 circles out of the pastry sheet. Press the circles into the lightly-buttered holes of a 12-hole muffin tin. Make sure that the edges of the circles are over the top of the holes while pushing out any creases. Chill the pastry for 20 minutes.
- Cut 10 cm x 10 cm squares of scrunched baking paper. Unscrunch baking paper squares and use them to line each pastry tart. Fill with beans or uncooked rice and bake for 10 minutes. Remove the baking paper along with the beans or rice and bake again for another 10 minutes or until golden brown. Set aside to cool a bit.
- To make the filling or the frangipane, beat the butter and sugar together until light and fluffy, and then whisk with egg. Add the flour and fold in the ground almonds. Put a teaspoonful of cherry jam on each of the pastry shells and top with a tablespoonful of frangipane mixture. Bake until the frangipane is golden or springy or for approximately 20 minutes. Set aside to cool completely. Remove blackened tips to neaten the tart.
- When the tart is cooled completely, it is now time to put the icing. Mix the icing sugar with two tablespoons of water and spread on top of each tart with a cherry.
You can also utilize homemade short-crust pastry.