Mini Bakewell tarts
Mini Bakewell tarts have a sweet shortcrust pastry shell with a fruit and frangipane filling and topped with icing. They are bite sized versions of the popular English dessert, Bakewell tart. They make a tasty teatime treat and are also perfect for lunch boxes, picnics or served as a dessert.
Ingredients
For the pastry
- 160 g flour
- 80 g butter
- 50 g icing sugar
- 1 egg
- 1 teaspoon vanilla extract
For the filling
- 100 g butter
- 100 g caster sugar
- 1 egg
- 100 g ground almonds
- ½ teaspoon almond essence
- 120 g red fruits
To decorate
- 6 tablespoons icing sugar
Instructions
To prepare the pastry
- Using a food processor - weigh the flour, chilled butter and sugar into a food processor and pulse. Add water a little at a time and pulse again. Add more water if necessary and pulse again until you have added enough water to bind the pastry dough.Without using a food processor - weigh the flour, butter and sugar into a large bowl and rub in using your fingers until it resembles crumbs. Add water a little at a time, stirring regularly until you have added enough water to bind the pastry dough.
- Roll the pastry out onto a lightly floured board.
- Use a pastry cutter to cut into circles and use the circles to line a tart tin.
To prepare the frangipane
- Weigh the softened butter and caster sugar in a bowl and mix.
- Add the egg, ground almonds and almond essence and beat using an electric mixer or by hand.
To assemble
- Crush the fruit using the back of a fork and spread about 1 teaspoonful over the base of each tart shell.
- Spread the frangipane over the fruit making sure that the it completely covers the fruit and is sealed against the pastry. Add just enough frangipane to cover the fruit in each tart shell to make sure that you have enough mixture for them all. Add any leftover frangipane once they are all covered.
To bake
- Preheat the oven at 190℃, 375℉, gas mark 5. Bake in the centre of the oven until slightly golden and firm to the touch (around 15 minutes).
- Place on a wire rack to cool before decorating.
To decorate
- Sieve the icing sugar into a bowl. Add water to a little at a time until you have icing which is the right consistency to spread and then use each of the tarts.
- Optional - decorate with coloured icing, glacé cherries or sliced almonds.
Notes
Note
The instructions and nutritional information are based on coating with plain white icing.
To store
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- The tartlets can be stored in an airtight container where they will stay fresh for about 3 to 4 days.
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- They can also be frozen. Defrost at room temperature and then store in an airtight container.
Nutrition
Calories: 142kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 54mgPotassium: 19mgFiber: 1gSugar: 9gVitamin A: 222IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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