Name: Cherry bakewell tarts
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 90 gram unsalted butter, softened; 2 tablespoon caste (superfine) sugar; 1 egg yolk; 1 cup (150g) plain (all-purpose) flour; 1/2 cup (60g) ground almonds; 2 tablespoon strawberry jam; 12 red glacé cherries, halved; Almond filling; 125 gram unsalted butter, softened; 1/2 teaspoon finely grated lemon rind; 1/2 cup (110g) caster (superfine) sugar; 2 eggs; 3/4 cup (90g) ground almonds; 2 tablespoon plain (all purpose flour); Lemon glaze; 1 cup (160g) icing (confectioners') sugar; 2 tablespoon lemon juice, appoximately

Cherry bakewell tarts

Enjoy these scrumptious and sweet cherry bakewell tarts- perfect for morning or afternoon tea.

Skip to Recipe

Makes 24

Prep

40M

Cook

20M

Total

Ingredients

90 gram unsalted butter, softened

2 tablespoon caste (superfine) sugar

1 egg yolk

1 cup (150g) plain (all-purpose) flour

1/2 cup (60g) ground almonds

2 tablespoon strawberry jam

12 red glacé cherries, halved

Almond filling

125 gram unsalted butter, softened

1/2 teaspoon finely grated lemon rind

1/2 cup (110g) caster (superfine) sugar

2 eggs

3/4 cup (90g) ground almonds

2 tablespoon plain (all purpose flour)

Lemon glaze

1 cup (160g) icing (confectioners’) sugar

2 tablespoon lemon juice, appoximately

Method

1.Beat butter, sugar and egg yolk in small bowl with electric mixer until combined. Stir in sifted flour and ground almonds in two batches. Turn dough onto floured surface; knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.

2.Preheat oven to 200°C. Grease two 12-hole (1½-tablespoon/30ml) shallow round-based patty pans.

3.Make almond filling: Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds and flour.

4.Roll pastry between sheets of baking paper until 3mm thick. Cut 24 x 6cm rounds from pastry; gently press rounds into pan holes. Divide jam then filling into cases.

5.Bake tarts about 20 minutes. Stand tarts in pans 10 minutes before turning, top-side up, onto wire rack.

6.Meanwhile, make lemon glaze: Sift icing sugar into small bowl, stir in enough juice to make glaze pourable.

7.Spoon glaze over warm tarts; top with cherries. Cool.

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