♥ 200g shortcrust pastry, ready rolled or homemade
♥ raspberry jam
♥ 125g butter, softened
♥ 125g caster sugar
♥ 125 ground almonds
♥ one egg
♥ 100g icing sugar
♥ 12 glace cherries
(adapted from mary berry's bakewell tart recipes on bbc good food)
preheat the oven to 180 degrees c.
step one. beat together the butter, caster sugar and ground almonds. beat the egg and mix that in too. set aside.
step two. cut out circles of pastry and place in a well greased cupcake tin.
step three. place the pastry rounds in the tin, followed by a tsp of jam. lastly fill with the frangipane mix.
step four. bake for about 25-30 minutes. allow to completely cool.
step five. make the icing by adding a tiny bit of cold water at a time. you want to keep it as thick as possible so it doesn't drip down the sides of the tart.
step six. add a small circle of icing to the middle of the tart and then top with a whole glace cherry. remember not to go too near the sides as it may run.
enjoy your bite sized bakewells with a large cup of tea and good book. or in my case, at a 1 year old's birthday party with a bouncy castle and bbq.