Ingredients for Bakewell Tarts:
12 tsp Raspberry jam
150g Unsalted butter (room temperature)
150g Caster sugar
3 Eggs , beaten
1 Egg yolk
150g Ground almonds
Zest of one lemon
1 tbsp Flaked almonds
500g Ready roll short crust pastry
Baking Items Needed:
2 x Canapes or Petit Four baking dishes with 12 holes
4cm pastry circular cutter
To start, pre-heat the oven to 180c/gas 4. Then flour the work surface lightly and roll out the ready-made shortcrust pastry so that it is about the width of a 20p piece. Take the 4cm circular pastry cutter and press out 12 pastry circles; use a pallet knife to pick up each pastry circle so that they don't stretch when removing them from the work surface. Place each pastry circle into one of the petit four holes by gently lowering in, rather then stretching them into each pastry case. Either use your fingers or a wooden pastry tool to gently press into the corners and then put half a teaspoon of jam into the bottom of each pastry cup. It's important to now put the tray into the fridge to cool. Repeat the process filling the second petit four tray with the pastry circles and jam and pop into the fridge too.
Whilst the pastry is cooling it's time to start making the frangipani. Crack the eggs and egg yolk into a bowl and beat them so that they are combined. Then cream together the butter and sugar in the electric mixer until the mixture becomes light and fluffy. Once the sugar/butter mixture is ready, gradually pour in the beaten eggs and continue whisking until completely combined. I often stop the mixer and use a spatular to make sure that all the butter/sugar on the sides of the bowl are incorporated and then give one final whisk. Take the mixing bowl off the stand and fold in the ground almonds and lemon zest using a metal spoon. It is important to fold in the dry ingredients at this stage as it's important to keep as much air in the mixture as possible.
Take the first tray out of the fridge and with a teaspoon carefully spoon the mixture over the jam. Make sure the mixture is pilled high but that it doesn't spill over the pastry cups. Repeat the process with the second tray then place both trays onto a large baking sheet and pop into the oven. Bake for 20mins, take out of the oven and sprinkle with flaked almonds, then pop back into the oven for a further 10mins or until golden brown and set when touched.
Remove these tarts from the oven when ready and pop the two petit four trays onto a wire rack and cool to room temperature. Gently twist each Bakewell Tart, releasing from the baking tray and pop them on a plate. Dust with icing sugar and serve on a cake stand at the tea party with pouring cream or with vanilla ice-cream if feeling very naughty.
The great news about these Bakewell Tarts is that should there be any left over, they keep well in an air-tight tupperware for almost a week.