One of my favourite things to eat growing up was always a Bakewell Tart. Me and my best friend would buy a whole box of them and demolish them together. In particular I remember buying a giant one and thinking it was the best thing since sliced bread. For me it’s the almond flavour which does it. I love anything almondy and the sweetness of the jam and icing make for a delicious combo! I finally got round to making my own, and although messy, they turned out great!
I did skip a step and didn’t make my own pastry on this occasion. When you’re doing many components to a recipe such as this one I find it a lot easier to buy ready made pastry. Maybe next time when I have more time I’ll give it a go!
From the original recipe I found I added some Almond Extract to give the tarts an extra kick of almond flavour. This is easy to find and buy in big supermarkets where you would usually find vanilla extract.
You can use whatever jam you fancy but I went with the traditional cherry flavour. But I know raspberry does work well too!
If you want to use tin cases I bought mind from amazon. Although you have to buy a lot they’re great for when you want to make any tarts in the future or mince pies!
Recipe adapted and Inspired by GoodFood.
- 1 320g Sheet Shortcrust Pastry
- 120g Marg or Butter
- 120g Golden Caster Sugar
- 1 Egg
- 1 Tablespoon of Plain Flour
- 110g Ground Almonds
- 90g Cherry Jam
- 1 Teaspoon of Almond Extract
- 100g Icing Sugar
- Glace Cherries
- Preheat the oven 180 degrees and get your tin cases places into a cupcakes tray alternatively grease a cupcakes tray
- Roll out your pastry and cut circles out using 10cm circular pastry cutter
- Places the pastry in the cases ensuring you push down slightly on the edges to remove the air. Make little holes using a fork at the bottom. Chill in the fridge for 10 mins
- Scrunch up baking parchment then unsrunch and line each of the pastry tarts then weigh down the paper using lentils or rice
- Blind bake the pastry cases for 10 mins then remove the lentils/rice and bake for another 10 mins. Once baked set aside to cool.
- To make the filling beat the butter and sugar together until light and fluffy. Whisk in the egg with the flour.
- Then fold in the ground almonds.
- In each of the pastry cases add a teaspoon of cherry jam.
- Add the frangipane mixture you have made on top of the cherry jam (roughly 2 teaspoons per tart or until you are nearly reach the top of the tart (remember the frangipane will rise)
- Bake for 20 mins until the sponge is springy and golden brown
- Leave to cool then you can neaten the edges of the cut cutting and pastry which looks untidy
- Once fully cooled you can ice the tarts- Mix the icing sugar with 1 tablespoon of water and spread over each tart, then finish with a glace cherry. Leave to set then enjoy!