An unusual take on the traditional raspberry jam Bakewell tart but perhaps even yummier. Ideal for the quick snake or to take round as a gift for a friend!
These tartlets are melt-in-the-mouth with soft crumbly pastry, beautifully golden frangipane and tart jam inside (don't worry not jam-making necessary). You can either buy or make both the jam and pastry but personally I think homemade pastry has such a better taste. Made these first time with gluten free flour which was such an achievement when the pastry didn't fall to pieces!
Timings - preparation: 30 mins, cooking: 50 mins
Ingredients (makes 12):
Pastry:
175g plain flour
75g cold butter
2-3 tbsp cold water
Filling:
tbsp raspberry jam
125g butter
125g caster sugar
125g ground almonds
1 egg, beaten
1/2 tsp almond extract
50g flaked almonds
Icing (optional):
80g icing sugar
2.5 tsp cold water
Method
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs - be careful not to over work the pastry. Add the water and mix to form a soft dough.
Roll out the dough onto a lightly floured surface and cut out circles using a 4 inch cutter. Press gently into a muffin tin baking tray and chill in the fridge for 30 mins.
Bake for 15 mins with foil and baking beans inside (or alternatively rice) until browning, then remove the beans and foil and continue to bake for a further 5 mins.
For the filling, spread the base of the cases with raspberry jam.
Melt the butter in a pan, remove from the heat and stir in the sugar. Add ground almonds, egg and almond extract. Spoon into the tartlets and sprinkle with flaked almonds.
Bake for about 35 mins - cover with tin foil if the almonds or frangipane is browning too quickly.
For the icing, sift the icing sugar into a bowl and gradually add the water until a thick piping consistency. Transfer into a piping bag or sandwich bag and pipe over the tarts in a zig-zag pattern.
Happy baking!
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