Cherry Bakewell Tarts (Print Version)
# Ingredients:
01 -
250g (around 1½ cups plus 1 tbsp) all-purpose flour.
02 -
60g (roughly 1/4 cup and 3 tbsp) powdered sugar.
03 -
125g (about 1/2 cup and 1 tbsp) chilled, unsalted butter, diced.
04 -
2 egg yolks, large.
05 -
2-4 tbsp ice-cold water.
06 -
60g (approximately 1/4 cup) soft unsalted butter.
07 -
60g (1/4 cup and an extra tbsp) fine sugar.
08 -
60g (almost 1/2 cup plus 2 tbsp) finely ground almonds.
09 -
1 large egg.
10 -
1/2 tsp almond flavoring.
11 -
Cherry jam or conserve.
12 -
100g (1/2 cup plus 3 tbsp) powdered sugar.
13 -
3-5 tsp milk or as needed.
14 -
12 halved glacé cherries.
# Instructions:
01 -
Stir together sugar and flour. Work in the cold butter until crumbly. Add egg yolks and just enough icy water to bring it together. Split it in two, shape into discs, and chill for at least 30 minutes.
02 -
Preheat oven to 180°C/350°F. Roll dough flat, about 3mm thin. Cut out circles and press them into small tart tins. Chill them once more before continuing.
03 -
Cream together soft butter and sugar until fluffy. Stir in the egg, followed by ground almonds and almond extract. Spoon into a piping bag for easy use.
04 -
Layer a bit of jam into the pastry shells. Pipe frangipane gently over the top. Smooth the edges carefully. Bake for 10-15 minutes, then let them cool down completely.
05 -
Combine powdered sugar with milk until it's smooth enough to spread. Drizzle or ice tarts after cooling, then add halved cherries on top.
# Notes:
01 -
Classic sweet treat that's perfect for afternoon tea.
02 -
Don't forget to cover the jam with frangipane to avoid bubbling when baking.