Mini Bakewells Recipes

MINI BAKEWELL TARTS

Steps:

• To make the pastry, crumb the flour, butter and sugar with your hands until the mixture resembles breadcrumbs OR throw the ingredients into a food processor until the same result is achieved.
• Add the eggs and mix until the dough comes together but be careful not to over work the pastry or it will become tough. Flatten into a disc, and make about 2-3 dozen mini pies in a muffin tin. Heat the oven to 180C/fan 160C/gas 4.
• Put a teaspoon of rassberry jam into the bottom of each tart. Beat the eggs. Cream together the butter and sugar. Then gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest*.
• Carefully spoon the mixture over the jam. Bake for 20 mins and sprinkle with flaked almonds* and bake for a further 10 - 15 mins or until golden brown and set. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard. * - optional
• They keep well in an airtight container for almost a week but that shouldn't be an issue.

BAKEWELL TARTS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
• Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
• Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

MINI BAKEWELLS RECIPE

Steps:

• To make the pastry, mix the flour, butter and sugar along with a pinch of salt in a food processor until it resembles fine breadcrumbs. Add the egg yolk and a little cold water, and pulse until it comes together to form a dough. Bring it together with your hands and roll flat with a rolling pin into a disc shape. Chill in the fridge for 1 hour.
• Heat the oven to 180C, 160C fan, 350F, gas 4. Roll out the pastry to the thickness of a £1 coin, and cut into discs to fit the bun tin moulds. Carefully shape to fit neatly, then prick the bottoms lightly with a fork. Line each with a small piece of foil and fill with baking beans. Blind bake for 20 minutes.
• To make the filling, cream the butter and sugar until pale and creamy; then gradually beat in the egg and egg yolk, a little at a time. Fold in the ground almonds, lemon zest and juice, and vanilla. Set aside.
• Remove the pastry cases from the oven, take out the beans and set aside to cool. Add a small amount of the jam to the pastry cases and top with the almond filling - don't overfill. Sprinkle over the flaked almonds and bake for 10 to 15 minutes or until lightly golden.

MINI BAKEWELLS

Steps:

• Heat oven to 190C/170C fan/gas 5. Divide the raspberry jam between 12 uncooked tartlet cases. Beat the softened butter with the golden caster sugar, then gradually beat in the eggs followed by the ground almonds and flour. Sprinkle with a few flaked almonds and bake for 15-20 mins.

MINI BLACKBERRY BAKEWELLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
• To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
• Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.