Bakewell Tarts

Makes: 12 individual or one 8” (20cm) tart

Time: 1 ½ hours

INGREDIENTS

For the pastry:

• 300g ​plain flour, plus extra for rolling out

• 180g ​Salted butter – cubed

• 50g​ Caster sugar.

• 1​ Large egg – lightly beaten

For the jam:

• 200g​ Raspberries – fresh or frozen

• 200g​ Caster sugar

• Juice of half a lemon

For the frangipane:

• 120g​ Salted butter – softened

• 120g​ Caster sugar

• 2​ Large eggs

• 150g​ Ground almonds

• 1 tbs​ Cornflour

• 1 tsp​ Almond extract

Flaked almonds for topping

Icing sugar and a splash of milk for icing is using or icing sugar for dusting

METHOD

1 Make the pastry by placing the flour, cubed butter and sugar into a bowl, rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the lightly beaten egg and bring the mixture together into a ball. If your pastry is very soft chill for 10 minutes but it should be fine to roll out without chilling.

2 Grease the muffin tin and line with two overlapping strips of baking paper.

3 On a lightly floured surface roll out the pastry to approximately 2mm thick. Cut 12 circles to fit the tin and line the tin with pastry. Trim to neaten if necessary and chill until required.

4 Preheat the oven to 160C Fan. 180C conventional.

5 Make the jam by placing all the ingredients into a saucepan, heat gently until the sugar has dissolved then simmer for 5 minutes. Set aside to cool.

6 Make the frangipane mixture by mixing together the softened butter and caster sugar until any lumps of butter have disappeared. Add the rest of the ingredients and beat with a spoon until everything has been incorporated.

7 Take the muffin tin from the fridge and put a small amount of cooled jam in the base, not too much! Top with frangipane, don’t overfill, you want the mixture just below the level of the pastry.

8 Sprinkle the flaked almonds over the top of the frangipane and put into the oven for 20-25 minutes until golden and not wobbly in the centre.

9 Remove from the oven and allow to cool for 10 minutes until you remove the tarts from the tin.

10 Either dust with icing sugar or mix a little icing sugar and almond extract with some milk and drizzle over the tarts

NOTE: If you are baking a large tart then allow 40 minutes for baking, keep and eye on it and cover with foil if it is browning too much. The tart should be well risen and golden with no wobble.

You will have more jam and pastry than you need, why not make some jam tarts, great to make with kids