Mini Bakewell Tarts
  1. Wash, dry and halve the cherries.

  2. Make the pastry, bring together gently, wrap and chill for 20 to 30 minutes.

  3. Optional: use a food processor to bring it together quickly.

  4. Cream butter and sugar, beat in eggs, fold in almonds.

  5. Roll pastry to about 3 mm thick, cut 12 circles (8 to 9 cm) and line a cupcake tin.

  6. Add 1 tsp jam to each case.

  7. Add frangipane, filling no more than ¾ full.

  8. Bake at 180°C (160°C fan) for 18 to 22 minutes.

  9. If slightly domed, gently press flat while warm. Cool completely.

  10. Mix icing, spoon over, top with cherry and leave to set for 1 hour.

https://www.instagram.com/reel/DYUU19mAayC/?igsh=em4yZWptdGl5dW5i

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇬🇧British

Occasions🎉Celebration🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 45m

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