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Mini bakewell tarts
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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 August 2016.