Cherry Bakewell Tartsdscf7766.jpeg

Recipe by @beckbitesback
Makes 4 tarts


For the pastry:
100g flour
75g chilled butter, cubed
2 tbsp water

For the filling:
1 small egg
50g almond flour
25g sugar
Vanilla extract
Almond extract
4 tbsp jam
Handful of flaked almonds
Icing sugar


Step 1: Preheat your oven to 170°C. 
Step 2: Add your flour to a bowl, then cut your chilled butter into cubes. 
Step 3: Add the butter, then begin to rub the butter into the flour with your fingertips & continue to do this until you have the consistency of breadcrumbs, and you can make a ball of pastry with the palm of your hand - at this point, add 2 tbsp of water, and squish your pastry into a ball with the palms of your hands, then add some flour to a chopping board/ surface. 
Step 4: Roll the pastry out, turning it at 90° with each roll, but don’t flip it out. 
Step 5: Once you have pastry of 2mm thickness, cut 4 circles out of the pastry, and add to lined Bakewell tart tins, or large muffin tins. 
Step 6: Add the pastry to each mould, press down, then prick the surface of each with a fork, so the air can escape. 
Step 7: Bake for 20 minutes, or until golden brown & crispy. 
Step 8: Whilst your pastry cases bake, make your filling. Crack an egg into a bowl, then add your almond flour, sugar, vanilla and almond extracts. 
Step 9: Mix well, then set aside until your cases are ready. 
Step 10: Once the cases are baked, leave to cool slightly, then add 1 tsp jam to the base of each case, spreading evenly, then pour over your almond filling. 
Step 11: Top the almond filling with some flaked almonds, then put back in the oven and bake for another 20-30 minutes, until your filling has risen, and the almonds on the top have turned golden brown. 

Leave to cool, then dust with icing sugar & serve.