Today its a get together and old catch up with busy friends, a quick rendezvous late afternoon between a workday and going home to cook supper. Last night I prepared some mini Bakewell tarts as they are so easy to transport and their flavor of the frangipane filling improves the following day. Today I am making mini tarts but I am also including some photos of Bakewell tarts I have made in the past at the end of is posting. This is an easy bake that is always successful and ideal when you do not have time but still wish to make an effort…
You will need :
For the shortcrust pastry
350g plain flour
1 1/2 tablespoon sugar
Pinch of Salt
3 to 4 tablespoons cold water
Sift the flour. Cut the cold butter into the flour and rub in until it looks like fine breadcrumbs. Add the sugar. Try to handle the mixture as little as possible. Add a pinch of salt.
Add the beaten egg and if necessary the water adding a spoon at a time. Do not use too much water.
Press the dough lightly into a ball, wrap it in cling film and leave to rest in the fridge for at least half an hour.
For the Filing
1/2 teaspoon almond extract
125g pure ground almonds
25 g flaked almonds
Icing Sugar to dust
Preheat oven to 180 C.
Grease a tartlette mould and I also like to dust them with flour.
Roll out the dough on a clean table lightly dusted with flour and line the tartlette pan with pastry by using a cutter a little larger than the form.
Cream together the butter and sugar.
beat in the eggs and almond extract.
Fold in the ground almonds.
Spread the base of the tartlettes with jam. Apricot jam is ideal but I also like to use strawberry.
Tip the frangipane mix into the tartlette mould and spread evenly.
Scatter the flaked almonds on top.
Bake for 40 minutes.
Take out of the oven and allow to cool.
Remove from Tartlette moulds and dust with Icing sugar.