Saturday, 25 May 2013

Bakewell Tarts

A note from Joelle...
I cook when I'm stressed out. So at around 2am, I headed down the corridor and into the kitchen to bake something. I had a tiny bit of ground almonds, sugar, jam, butter and flour and had no idea what to make. 
It then hit me... Bakewell Tarts! It's simple shortcrust (butter, flour, sugar and water), then a small jam layer and then an almond flavoured light sponge on top - sorted!
Last year, I invented 'Posh Girl's Bakewell Flapjacks' which has similar ingredients so you can check that out also!
150g Butter
150g Caster Sugar
2 eggs
Vanilla extract
Splash of milk ( to aerate instead of baking powder)
150g Ground almonds
1-2 table spoons Raspberry Jam
Icing Sugar (for finish)

225 Unsalted Butter
375g Plain Flour
75g Caster Sugar
Splash of cold water
Making the short crust pastry: rub together the butter and the flour with your fingertips. Tap the edges of the bowl to bring all the large crumbs to the surface. Keep rubbing until the crumbs are slightly yellow and fine.
Then add the sugar to the crumbs and water (if you need it) to form a dough.
Sprinkle some flour over your flat surface and rolling pin
Roll out the dough until it is roughly 3-4mm thick
Cut out circles and place in a grease-proof muffin tray
To make the sponge: beat the butter, sugar, then add vanilla an eggs. Lightly fold in ground almonds. Add some milk to loosen the mixture
Place the pastry in first, then a medium size of jam
Cover the jam with the cake mix and then place in the over for about 35 mins (or until golden brown)
The jam will be SUPER hot once out of the oven, so please wait at least 30 mins before tasting it!!
Once cooled, duct with icing sugar and/or flaked almonds and serve! It's delicious warm (with some ice cream or cream) or cold and a little treat!
Et Voilà! 


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