Mini bakewell tarts
Prep:
50 mins
Cook:
15 mins
These little tarts are delicious - they are a little time consuming to make but well worth the effort.
For the pastry:
150g plain flour
70g butter
6 tbsps water
For the sponge:
50g self-raising flour
50g butter
50g caster sugar
1 egg
raspberry jam
30g flaked almonds (optional)
Icing sugar (to decorate)
To make the pastry:
Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a bun tray.
Rub the flour and butter together in a large bowl using your finger tips to rub into fine breadcrumbs.
Mixing with a wooden spoon, gradually add the water. The dough should just come together and not be overly wet.
Turn out onto a piece of cling film, shaping into a round and put in the fridge for 30 minutes.
You can skip this step if you don't have time although you get a better result when you don't.
Using a rolling pin, roll out the dough and then cut into circles using a round cutter.
Put the circles in a bun tray, easing them into each hole on the tray to form the base of the individual tarts.
To make the sponge:
Place the flour, butter, caster sugar and egg in a large mixing bowl and mix until light and fluffy.
Spoon a teaspoon of raspberry jam in each pastry case.
Then place 2 tablespoons of the sponge mixture on top.
If using, sprinkle flaked almonds over the top of each tart.
Put in the oven for around 15-20 minutes or until the sponge is golden brown and springs back when touched.
Allow to cool in their tray for 10 minutes before placing on a wire tray to cool fully.
Dust with icing sugar if desired.
Serves
6
Preparation Time
50 minutes
Cooking Time
15 minutes
Main ingredients
Flour
Recipe Type
Cakes & Baking, Cake Stall
Cuisine
English
Special Info
Pregnant Mums
Level of Difficulty
Medium
You can decorate these little tarts with a little glace icing if desired. Simply mix 6 tbsp of icing sugar with approximately 1 tbsp of warm water to make a spreadable icing. Spread evenly to cover the top of each tart, topping with half a cherry if desired. Allow to set before serving.
