Mini Cherry Bakewell Tarts are too small. Cherry Bakewell Tarts are so lovely, so tasty and so delicious that they should be bigger so you can have big slices of them.
This makes 2 x 9” tarts.
250g Plain Flour
50g Caster Sugar
2 eggs, separated
A few tablespoons of raspberry jam
300g Caster Sugar
6 Eggs, beaten
2 Egg yolks
300g ground almonds
1lb Icing Sugar
A few tablespoons water
Preheat oven to 180ºC / Gas Mk 4.
Mix up the flour, sugar and butter. Once mixed together add the 2 egg yolks and a little cold water. Bring the mixture together to make a dough, then put the dough in the fridge for an hour.
Grease 2 x 9” loose bottomed sandwich tins or tart tin. Roll the pastry out to 3 or 4 mm thickness and line the tins. Brush with egg white and bake for approximately 20 minutes.
When the pastry is ready, spread a layer of jam in each. Cream butter and sugar, then slowly add the beaten eggs and egg yolks to the mixture. Add the ground almonds and mix well. Spoon the mixture into the cases over the jam making it as level as possible.
Bake for 40-50 minutes. Remove from oven when set and allow to cool down completely.
For the icing topping add a very small amount of water at a time to 1lb of icing sugar to make a thick paste. You will only need a few tablespoons of water. Spread the icing on top of the cooled tarts bringing it right up to the edges and letting it drip over if the mood takes you.