Save to your scrapbook
Mini bakewell tarts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The spelt flour used in the pastry gives these classic almond tarts extra nuttiness.
For the pastry:
120g plain flour, plus extra for dusting
120g spelt flour
120g unsalted butter, cubed and chilled
3 tbsp icing sugar
1 orange, zest
1 tsp whole milk
For the filling:
100g unsalted butter, at room temperature
100g caster sugar
100g ground almonds
2 tbsp plain flour
Few drops almond extract (optional)
12 heaped tsp cherry conserve
6 glacé cherries, halved
Handful flaked almonds
Icing sugar, for dusting
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.
Typical values per serving:
This recipe was first published in Fri Aug 19 15:06:00 BST 2016.