Mini bakewell tarts
mini-bakewell-tarts

Ingredients

For the pastry:

  • 120g (4½ oz) plain flour, plus extra for dusting
  • 120g (4½ oz) spelt flour
  • 120g (4½ oz) unsalted butter, cubed and chilled
  • 3 tbsp icing sugar
  • 1 orange, zest
  • 1 egg
  • 1 tsp whole milk 

For the filling:

  • 100g (4oz) unsalted butter, at room temperature
  • 100g (4oz) caster sugar
  • 100g (4oz) ground almonds
  • 1 egg
  • 2 tbsp plain flour
  • Few drops almond extract (optional)
  • 12 heaped tsp cherry conserve
  • 6 glacé cherries, halved
  • Handful flaked almondsIcing sugar, for dusting

 

Method

  1. For the pastry, put the flours, butter and a pinch of salt in a food processor; whizz until the mixture resembles breadcrumbs. Add the icing sugar and orange zest; pulse until combined. Beat together the egg and milk with a fork, then tip in and whizz until a rough ball forms. Bring together with your hands, shape into a disc and wrap in cling film; chill for 45 minutes to 1 hour.
  2. For the filling, use electric beaters to cream together the butter and sugar for 2-3 minutes, until light and fluffy. Beat in the ground almonds and a pinch of salt, then the egg, flour and a few drops of almond extract, if using.
  3. Preheat the oven to 190 ̊C, gas mark 5. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Using a 9cm or 10cm cookie cutter, cut out 12 rounds, re-rolling any scraps. Press the rounds into the holes of a deep muffin tin and put 1 tsp cherry jam in the base of each. Divide the filling between the cases; they should be about 3⁄4 full. Stud each with 1⁄2 a glacé cherry and scatter with the flaked almonds. Bake for 25 minutes, until golden.
  4. Cool for 5 minutes, then carefully remove from the tin and leave to cool for a further 15 minutes on a wire rack. Dust with icing sugar and enjoy warm, or at room temperature. 

Notes

Preparation time: 30mins, plus chilling and cooling

Makes: 12

Nutrition: 386 calories, 22.5g fat, 22.5g sugar, 0.1g salt (sat fat 10.7g)

 

Tip

Using spelt flour gives the pastry gives these classic almond tarts extra nuttiness!