Step back in time with this nostalgic tea-time treat. I used supermarket-bought pastry to make these cherry bakewell tarts, then layered jam, frangipane and icing inside the cases. Yum!
2 x 320g sheets of all butter shortcrust pastry
FOR THE FRANGIPANE
120g butter, softened
120g golden caster sugar
1 tbsp plain flour
110g ground almonds
90g cherry jam
FOR THE ICING
200g icing sugar
12 glacé cherries
Heat oven to 180C/160C fan-forced. 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 all the way up and slightly over the top — pushing out any creases.
Chill pastry in the fridge for 20 minutes. Scrunch up 10cm x 10cm squares of baking paper and then unscrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 minutes. Remove the paper and beans and bake for 10 minutes longer, until golden brown. Set aside to cool.
Make filling by beating together butter and sugar until light and fluffy, then whisk in the egg, followed by flour. Fold in ground almonds. Spoon a level teaspoon of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 minutes, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry if you like.
Mix icing sugar with 2 tablespoons water. Spread icing over each of the tarts, top each with a glacé cherry, leave to set for 20 minutes, then serve.
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