Mini bakewell tarts
Tart, vibrant cherries pair beutifully with an almond filling in these delectable tartlets
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
120g butter
110g golden caster sugarĀ
1 egg, lightly beatenĀ
1 tsp almond essenceĀ
1 tbsp plain flourĀ
110g ground almondsĀ
550g puff pastry sheetsĀ
90g cherry jamĀ
12 fresh cherries, destoned
Method
Preheat your oven to 180Ā°C and line a 12 hole bun-tin with paper cases.
Beat the butter and sugar until light and fluffy. Slowly beat in the egg and almond essence and then add the flour and ground almonds. Set aside.
Cut 12 circles of pastry from your sheets. The circles will need to neatly fit into the bun cases in your tin. Allow each circle to gently fit into the cases and prick lightly with a fork. Divide the cherry jam between the discs in the bun tins. Fill them with the frangipane, with some room left for it to rise. Place a cherry in the centre of each.
Bake for 20 minutes until the frangipane is golden and baked through. Allow to cool in the tin.
