Mrs Simkins’ Iced Bakewell Tarts
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.
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
- 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
- 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.
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.