Mini bakewell tarts
The spelt flour used in the pastry gives these classic almond tarts extra nuttiness - and they're a winner to serve for afternoon tea.
- Prepare30 mins
- Cook25 mins
- Total time55 mins
- Pluschilling and cooling
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 eggs
- 1 tsp whole milk
For the filling:
- 100g unsalted butter, at room temperature
- 100g caster sugar
- 100g ground almonds
- 1 eggs
- 2 tbsp plain flour
- Few drops almond extract (optional)
- 12 tsp heaped cherry conserve
- 6 glacé cherries, halved
- 1 handful flaked almonds
- Icing sugar, for dusting
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.
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.
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.
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 item when made using specific products in recipe