*Bakewell Tarts* Makes 4 individual tarts, or one 8 inch tart Printable Recipe One of the things I fell in love with when I first came over here was Bakewell Tarts. You can get them everywhere, pre-baked sitting in their little pastry cases. Shortcrust pastry with a scant filling of red jam and a bit of frangipane, and then topped with icing and half a cherry. They are pretty good, but cannot compare to tasty homemade ones. Delicious shortcrust pastry with an abundant jam and fraigipane filling, all topped with flaked almonds and baked until golden brown. You can choose to drizzle a bit of icing on top or not. I don't, preferring to serve them hot with some ice cream or plain and cold with no adornment, save a cup of hot herbal tea. Shortcrust Pastry: 140g self rising flour (1 cup) pinch of salt 60g butter (1/4 cup) 1 brimming tablespoon of water Filling: 100g butter (7 TBS) 100g caster sugar (1/2 cup) 2 beaten eggs a few drops of almond essence 100g ground almonds (1 cup plus 2 1/2 TBS) 100g semolina (semolina flour, 9 TBS) 200g strawberry jam (scant cup) 60g flaked almonds for the tops (1/3 cup) Sift the flour and salt into a bowl. Rub in butter until crumbly. Add water and mix to a firm dough. Using a floured board, roll out and use to line four 3 - inch tart tins, fluted or not, or one 8 inch tart tin. Place in the fridge to chill while you make the filling. Cream the butter and sugar together until creamy and smooth. Beat the eggs together and then beat them into the creamed mixture a little at a time. Stir in the almond essence and the ground almonds and semolina. Pre-heat the oven to 180*C/350*F/gas mark 4. Remove the tart tin (s) from the fridge. Spread some of the jam in the bottom of each, dividing it up equally amongst them. Spread the almond dough over top, being careful not to mess up the jam bit, and making sure the jam is completely covered. (This works best by adding it in dabs scattered over the top of the jam and then joining them all together with the back of a spoon.) Sprinkle some flaked almonds over top of each. Place on a baking sheet and then bake in the oven for 15 to 20 minutes or longer if necessary, until the tarts are golden in the centre and set. Serve warm with some ice cream or cream or cold with a nice hot cuppa. |