Name: Individual Cherry Bakewell Tarts
Yield: 12 Servings
Ingredients: Unsalted Butter: 90g; Caster Sugar: 65g; Egg Yolks: 3; Plain Flour: 200g; Unsalted Butter: 125g; Caster Sugar: 125g; Ground Almonds: 100g; Almond Extract: 1 tsp; Eggs: 1; Self Raising Flour: 50g; Cherry Jam: 3 tbsp; Icing Sugar: 175g; Glace Cherries: 12

Ingredients

Pastry

90g Unsalted Butter

65g Caster Sugar

3 Egg Yolks

200g Plain Flour

Filling

125g Unsalted Butter

125g Caster Sugar

100g Ground Almonds

1 tsp Almond Extract

1 Eggs

50g Self Raising Flour

3 tbsp Cherry Jam

Topping

175g Icing Sugar

12 Glace Cherries

Directions

I’ve wanted an excuse to make individual Cherry Bakewell Tarts for ages and with Afternoon Tea week coming up it’s the perfect time to try them. I won’t bore you AGAIN with how much I like Bakewell Tarts, just know I love them. I made these in a muffin tin so they were quite big but you got a lot of filling in them which is the best bit!

They tasted just as good as Mr Kipling Bakewells if not better (and they were bigger which is always better!) Also a top tip from me is that when you’re blind baking pastry in a muffin tin, instead of spending time cutting baking paper to fit the pastry, use cupcake cases instead!

Step 1

Mark as Complete

To make the pastry

Cream the butter and sugar together, then stir in the egg yolks. Mix in the flour to form a ball of dough and knead until smooth. Wrap in clingfilm and chill for at least 30 minutes.

Step 2

Mark as Complete

Preheat the oven to 190/170ºc fan and grease a 12 hole muffin or cupcake tray (or you could use individual tartlet tins if you have them). Roll out the pastry and use a cookie cutter to cut 12 circles out. The cookie cutter should be slightly bigger than the holes in the muffin tin.

Step 3

Mark as Complete

Line the pastry cases with baking paper and fill will baking beans. Bake for 10 minutes and remove the beans and parchment ready for the filling.

Step 4

Mark as Complete

Cream the butter and sugar together. Add the almond extract, ground almonds, egg and flour and mix. Add 1 tsp of jam to the bottom of each pastry case and fill the rest of the case with the almond mix. Bake for 15-20 minutes and allow to cool completely.

Step 5

Mark as Complete