Cherry Bakewell Tarts

  • 15 Aug - 21 Aug, 2020
  • Mag The Weekly
  • Cookery


· 375 g sweet pastry

· 100 g butter

· 100 g golden caster sugar

· 2 eggs & 1 yolk

· 100 g ground almonds

· 1 teaspoon almond extract

· 50 g self-rising flour

· 1 teaspoon baking powder

· 5 tablespoons raspberry jam

· 175 g icing sugar

· Glace cherries


Heat the oven to 180°C. Roll out the pastry and line with baking paper then fill with baking beans. Chill in the fridge for 20 minutes. Bake for 15 minutes then take out the paper and beans and cook for another five minutes until cooked. Take out of the oven. Beat the butter and sugar together then gradually beat in the eggs. Mix in the ground almonds and almond extract. Sift the flour and baking powder and fold in. Spread a thin layer of jam over the base of the pastry. Spoon over the almond mix, and then level out. Bake for 30-40 minutes until set. Mix the icing sugar with just enough water until it coats the back of a spoon. Spread a layer of icing over the top of the tart, going right up to the pastry edge, then leave to set. Decorate with cherries.