Mini bakewell tarts

Recipe by:

Tart, vibrant cherries pair beutifully with an almond filling in these delectable tartlets

Mini bakewell tarts

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line a 12 hole bun-tin with paper cases.

  2. 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.

  3. 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.

  4. Bake for 20 minutes until the frangipane is golden and baked through. Allow to cool in the tin.

Ingredients

  • 120g butter

  • 110g golden caster sugar 

  • 1 egg, lightly beaten 

  • 1 tsp almond essence 

  • 1 tbsp plain flour 

  • 110g ground almonds 

  • 550g puff pastry sheets 

  • 90g cherry jam 

  • 12 fresh cherries, destoned

Method

  1. Preheat your oven to 180°C and line a 12 hole bun-tin with paper cases.

  2. 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.

  3. 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.

  4. Bake for 20 minutes until the frangipane is golden and baked through. Allow to cool in the tin.