Recipe

Cherry bakewell tarts

Enjoy these scrumptious and sweet cherry bakewell tarts- perfect for morning or afternoon tea.

May 31, 2015 2:00pm
  • 40 mins preparation
  • 20 mins cooking
  • Makes 24
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Ingredients

Cherry bakewell tarts
  • 90 gram unsalted butter, softened
  • 2 tablespoon caste (superfine) sugar
  • 1 egg yolk
  • 1 cup (150g) plain (all-purpose) flour
  • 1/2 cup (60g) ground almonds
  • 2 tablespoon strawberry jam
  • 12 red glacé cherries, halved
Almond filling
  • 125 gram unsalted butter, softened
  • 1/2 teaspoon finely grated lemon rind
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs
  • 3/4 cup (90g) ground almonds
  • 2 tablespoon plain (all purpose flour)
Lemon glaze
  • 1 cup (160g) icing (confectioners') sugar
  • 2 tablespoon lemon juice, appoximately

Method

Cherry bakewell tarts
  • 1
    Beat butter, sugar and egg yolk in small bowl with electric mixer until combined. Stir in sifted flour and ground almonds in two batches. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
  • 2
    Preheat oven to 200°C. Grease two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.
  • 3
    Make almond filling: Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds and flour.
  • 4
    Roll pastry between sheets of baking paper until 3mm thick. Cut 24 x 6cm rounds from pastry; gently press rounds into pan holes. Divide jam then filling into cases.
  • 5
    Bake tarts about 20 minutes. Stand tarts in pans 10 minutes before turning, top-side up, onto wire rack.
  • 6
    Meanwhile, make lemon glaze: Sift icing sugar into small bowl, stir in enough juice to make glaze pourable.
  • 7
    Spoon glaze over warm tarts; top with cherries. Cool.

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