I had some pastry left over after wildly overestimating the amount I was going to need for an apple tart, and decided to try my hand making some mini Bakewell tarts. I kid you not, these babies are delicious and were completely demolished in less than five minutes. If you want to go all Mr Kipling, feel free to slather them in really thick icing. I prefer just a drizzle and – of course – a cherry!
Easy mini bakewell tarts:
For the pastry:
200 g plain flour
1 tbsp caster sugar
1 egg, beaten
For the filling:
75g caster sugar
75g ground almonds
1 lemon, zest only
Optional: glacé cherries, flaked almonds, icing sugar
To make the pastry, put the flour and butter into a bowl. Just gently, and with the very ends of your fingertips only, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar, then the beaten egg and bring the dough lightly together. Wrap in clingfilm and pop it into the fridge for 20 minutes or so to relax.
Preheat the oven to 180C/gas 4
Flour your work surface and roll out the pastry to about the thickness of a pound coin. Grab a muffin tin and a cutter, then just cut out rounds from the pastry, pressing them gently into the tin. You should get about 12 from this amount of pastry. Pop a teaspoon of jam into the bottom of each tart.
To make the filling, cream the butter and sugar, then gradually mix in the beaten egg. Stir through the ground almonds and the lemon zest. Pop a spoonful of the filling in each tart case – try to divide it as equally as you can.
Bake the tarts for around 20 minutes or until golden brown and springy to the touch. Add a glacé cherry, if you like, or you can take them out of the oven after 10 minutes and sprinkle over some flaked almonds. I gave mine a little drizzle with some icing too.