These homemade bakewell tarts are made with homemade shortcrust pastry, sweet raspberry jam and a homemade frangipane. Individual tarts are perfect for pud - just top them with a little ice cream or clotted cream.
- 175g plain flour
- 75g chilled butter, chopped into cubes
- 2 tbsp. icing sugar
- 2-3 tbsp. ice water
- 2 generous tbsp. raspberry jam, smooth
- 125g each butter, caster sugar and ground almonds
- 1 egg
- 1/2 tsp. almond extract
- 50g flaked almonds
- 80g icing sugar
- 1/4 tsp. vanilla extract
- 1 tbsp. cold water
First, make the pastry. Mix the icing sugar and flour together, then add the butter and cut in using a pastry cutter or two knives until it resembles fine breadcrumbs. Stir in enough of the cold water to bring the dough together. Roll out onto a lightly floured worktop until around the thickness of a £1 coin.
Cut two circles of around 14cm from the dough. Press into 2 individual fluted loose-bottomed tart tins, leaving an overhang of pastry, then pop into the fridge and chill for half an hour.
Line the pastry cases with foil, fill with baking beans, then pop onto a baking tray and into a 180C oven for 15 minutes or until browned. Remove beans and foil and bake for a further 5 minutes, then take out of the oven and set to one side.
Spread the base of each tart with 1 tbsp. jam. Melt the butter, then stir in the sugar, almonds, egg and almond extract until well combined. Divide evenly between the two pastry cases, smooth out the tops, then scatter with flaked almonds.
Bake the tarts for 30 minutes, until lightly browned and puffed up. Cover with foil if browning too quickly.
Combine icing sugar, vanilla and water until well combined, then use a small spoon to drizzle all over the tarts in whatever pattern you like.