Today I am sharing the recipe for mini Bakewell Tarts - a traditional British pudding. Traditionally these are made with cherry jam but feel free to use your favourite...I used Raspberry!
Sweet Pastry
makes 6 tarts
adapted from Jamie Oliver's 'Jamie at Home'
250g plain flour
50g icing sugar
125g cold butter, cubed
zest 1/2 lemon
1 large egg, beaten
Splash of milk
1. Rub together flour, icing sugar and butter until you have a fine crumbly mixture
2. Add lemon zest
3. Add eggs and milk and work into flour until you have a soft dough
4. Put to rest in the fridge for half an hour
5. Roll out pastry until thickness of a 50p piece
6. Line mini tartlet cases and bake in oven at 180C for 10- 15 minutes until lightly golden
Frangipane
makes 6 tarts
adapted from Jamie Oliver's 'Jamie's Dinners'
230g ground almonds
200g unsalted butter
200g sugar
2 eggs, beaten
6 heaped tsp jam of your choice
1. Blitz butter and sugar in food processor
2. Add to almonds and eggs, fold until mixed and smooth
3. Leave in fridge to firm up for 30 minutes
Assemble
sliced almonds to scatter
1. Spread bottom of tart with jam
2. Top with frangipane, smooth the top and scatter with sliced almonds
Love Rebecca
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