I don’t know who invented a Bakewell Tart but they should be given a knighthood. The cakes remind me of fun times when I was a child and still bring back fond memories. These are ideal for snacks and picnics and always brighten a lunch box. When you consider how expensive these are in the shops, you can make dozens for the same price. Always a good reason to bake more. The mix of the shortcrust pastry, the soft nutty filling and the sticky white icing and cherry make a perfect cake in one go. The word Frangipane still make me smile.
Bakewell Tart
Bakewell Tarts are a childhood fond memories of tea and cakes at the weekend. They are sof, tasty and sticky - What more do you need?
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Servings: 12 tarts
Calories: 190kcal
Ingredients
For the frangipane
- 120 g butter soft
- 120 g golden caster sugar
- 1 large eggs free range
- 1 tbsp Plain Flour
- 110 g ground almonds
- 90 g cherry jam strawberry
For the icing
- 200 g icing sugar
- 12 halves glacé cherries
For the base
- 2 sheets all butter shortcrust pastry
Instructions
- 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 to firm the pastry. Use a fork to crimp the edges of the pastry cups.
- 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.
- 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.
- Gently mix 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.
- 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 and they are then ready.
Notes
Image supplied by Whitepaw at English Wikipedia [Public domain], via Wikimedia Commons
Nutrition
Calories: 190kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 26g