Valentine’s Bakewell Tarts
These adorable Mini Bakewell Tarts are a romantic twist on the classic British dessert. Each delicate pastry case cradles layers of sweet raspberry jam, rich frangipane filling, and a tender almond sponge
Nutrition
Calories: 130kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 25mgSugar: 7g
Ingredients
For the sweetcrust pastry
- 8 oz plain flour I used a gluten-free blend
- 4 oz butter
- 2 tbsps icing sugar
- 1 egg
- Milk
For the filling
- Raspberry Jam
- 3 oz caster sugar
- 3 oz butter
- 3 oz ground almonds
- 2 eggs
- 2 drops almond essence
- Toasted flaked almonds
- 12 Glace cherries
Instructions
- First, make the pastry. Rub the flour, icing sugar, and butter together between your fingertips, until the mixture resembles breadcrumbs. Make a well and tip in the egg. Use a spoon/spatula to combine the egg.
- Add a very small amount of milk and bring together to form a round ball of dough. Wrap in clingfilm and leave to rest in the fridge for about 30 mins.
- Preheat the oven to 180oC and grease two cupcake tins.
- When the pastry has rested, lightly flour a worktop and roll it out quite thinly. Use a small fluted cutter to cut out circles. Lightly press the pastry circles into the tins, then spread a small amount of jam onto the base of each one. Use about half a teaspoon of jam per tart.
- To make the frangipane, cream the butter and caster sugar until soft and airy. Add the eggs one at a time, beating well. add a small amount of the ground almonds with the eggs. Then add the remaining ground almonds and fold in, incorporating plenty of air. Crush a few flaked almonds and lightly stir in, along with 2 drops of almond essence.
- Place a generous teaspoon of the frangipane into each pastry case so that it completely covers the jam. Bake for about 10-15 mins until the pastry is cooked and the frangipane is golden and spongy.
- Turn the tarts out onto a wire rack to cool.
- Cut the glace cherries into heart shapes (cut a tapered sliver off each side, then a small triangle in the top – great tip from my 14-year-old brother, who cut the cherries for me!)
- When the tarts have completely cooled, make some glace icing by mixing icing sugar with a small amount of water, until just runny enough to ice the tarts. Cover half the tarts with white icing and top with the cherry hearts.
- Add some pink/red food colouring to the remaining glace icing and stir well. Use this to ice the remaining tarts, and arrange two almond flakes on each to resemble hearts.
Notes
- Preserve portions in the refrigerator for 5 days.
- Freeze the tart for up to 3 months.
- Thaw the tart overnight in the refrigerator.
- Put it in the oven to reheat for about 5 minutes at 300oF
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