MINI BAKEWELLS
Spoon this bakewell tart filling into uncooked, mini tartlet cases for a great alternative to mince pies, or for an afternoon tea treat
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield Makes enough for 12 tartlets
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Divide the raspberry jam between 12 uncooked tartlet cases. Beat the softened butter with the golden caster sugar, then gradually beat in the eggs followed by the ground almonds and flour. Sprinkle with a few flaked almonds and bake for 15-20 mins.
Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MINI BAKEWELL TARTS
Easy to make and incredibly satisfying to eat, these little moreish tarts will be regulars on your table
Provided by snugglewuffin
Time 55m
Yield Makes Tartlets
Number Of Ingredients 14
Steps:
- To make the pastry, crumb the flour, butter and sugar with your hands until the mixture resembles breadcrumbs OR throw the ingredients into a food processor until the same result is achieved.
- Add the eggs and mix until the dough comes together but be careful not to over work the pastry or it will become tough. Flatten into a disc, and make about 2-3 dozen mini pies in a muffin tin. Heat the oven to 180C/fan 160C/gas 4.
- Put a teaspoon of rassberry jam into the bottom of each tart. Beat the eggs. Cream together the butter and sugar. Then gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest*.
- Carefully spoon the mixture over the jam. Bake for 20 mins and sprinkle with flaked almonds* and bake for a further 10 - 15 mins or until golden brown and set. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard. * - optional
- They keep well in an airtight container for almost a week but that shouldn't be an issue.
MINI BLACKBERRY BAKEWELLS
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases - best served with thick clotted cream
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 35m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
- To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
- Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.
Nutrition Facts : Calories 315 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
LEMON BAKEWELL TARTS
A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 55m
Yield Makes 6
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it's just combined.
- On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.
- Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.
- To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.
- Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.
Nutrition Facts : Calories 606 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 28 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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