Our Blog - Tales Around The Teapot
Category: Recipes | Posted on: July 31, 2014

Mrs Simkins’ Iced Bakewell Tarts

Iced Bakewell Tarts in Meadow 3These iced Bakewell tarts are perfect for tea in the garden or picnics. Just right with a pot of Clipper Fairtrade Everyday tea.

A food processor will make short work of the pastry, frangipane and even the icing but prepare everything by hand if you prefer. The tarts are, of course, also lovely plain and un-iced.

Nut Allergy?
For a nut-free version, swap the ground almonds for ground rice and the almond essence for vanilla extract.

 

Iced Bakewell Tarts

Use bun tins rather than the smaller standard tart tins for these generous tarts.

Makes approximately 18 tarts
Pastry:

  • 8oz (220g) plain flour
  • Pinch salt
  • 4oz (110g) cold butter, diced
  • 3 tablespoons cold water

Almond filling or frangipane:

  • 4oz (110g) ground almonds
  • 4oz (110g) caster sugar
  • 2oz (50g) butter
  • 1 large egg, beaten
  • ½ teaspoon almond essence

Plus

  • 8-9 teaspoons raspberry jam, ideally seedless

You will need 2 x greased 12 cup bun tins and a 3 inch (7½ cm) fluted cutter

Preheat oven to180C (fan oven) gas mark 4 or equivalent

Whiz the butter, flour and salt together into fine crumbs. Add the water and whizz until large clumps begin to form. Transfer to a lightly floured board and knead gently into a ball. Roll out to a thickness similar to a pound coin.

Cut into rounds and line the prepared tins.

Cream the butter with the sugar and ground almonds. Stir in the egg and almond essence.

Dab barely ½ teaspoon of jam into each tart and top with a teaspoon of the almond filling, smoothing round the edges.

Bake for 10-15 minutes until golden. Transfer to a wire rack to cool.

 

Glace Icing

The glycerine gives the icing a nice almost stretchy ‘baker’s shop cake’ quality. If you like plenty of icing, you may want to increase quantities by 50%.

  • 225g (8oz) icing sugar
  • 3-4 tablespoons lemon juice
  • 1½ teaspoons glycerine
  • Glace cherries to decorate

Sieve the icing sugar into a bowl and stir in the juice and glycerine gradually. Beat until glossy.

Alternatively, put the icing sugar into the clean, dry, bowl of your food processor and give it a few turns to eliminate any lumps. Add the juice and glycerine and whiz until smooth. Add a drop more juice if necessary.

Spread over the top of each cooled tart and finish with a glace cherry. Store in an airtight tin.



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