Bakewell Tarts recipe
information
Calories 155 per tart
Preparation time 15 minutes
Cooking time 30 minutes
Oven temperature 190°C, 375°F, gas 5
For the shortcrust pastry
225 g (8 oz) plain flour
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
pinch of salt
100 g (4 oz) margarine
2 - 3 tablespoons cold water
For the filling
4 tablespoons strawberry jam
50 g (2 oz) butter or margarine
50 g (2 oz) caster sugar
1 egg, lightly beaten
25 g (1 oz) ground almonds
50 g (2 oz) self-raising flour, sifted
few drops of almond essence
1 tablespoon milk
50 g (2 oz) butter or margarine
50 g (2 oz) caster sugar
1 egg, lightly beaten
25 g (1 oz) ground almonds
50 g (2 oz) self-raising flour, sifted
few drops of almond essence
1 tablespoon milk
method
1. Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough.
2. Roll out and use to line 18 patty tins. Put half a teaspoon of jam into each pastry case. Beat the butter or margarine with the sugar until pale and creamy.
3. Gradually beat in the egg. Fold in the almonds, flour, almond essence and milk.
4. Place a small spoonful of this mixture on top of the jam and smooth it to the edge of the pastry. Bake in a moderate oven for 25-30 minutes or until well risen and golden. Cool on wire rack.
To fold in dry ingredients use a large metal spoon. Sprinkle some lightly over the surface, then cut and fold in a figure of eight, adding the remaining ingredients. Do not beat or fold for too long.
2. Roll out and use to line 18 patty tins. Put half a teaspoon of jam into each pastry case. Beat the butter or margarine with the sugar until pale and creamy.
3. Gradually beat in the egg. Fold in the almonds, flour, almond essence and milk.
4. Place a small spoonful of this mixture on top of the jam and smooth it to the edge of the pastry. Bake in a moderate oven for 25-30 minutes or until well risen and golden. Cool on wire rack.
To fold in dry ingredients use a large metal spoon. Sprinkle some lightly over the surface, then cut and fold in a figure of eight, adding the remaining ingredients. Do not beat or fold for too long.
serving amount
makes 18
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