I love a bit of nostalgia and I remember eating these Mini Bakewell Tarts when I was growing up, they were a favourite in our house on baking day.
The pastry is thin and crispy and a teaspoon of quality raspberry jam is placed in the base topped with a delicious almond frangipane filling and a scattering of flaked almonds. Ice them if you wish after they are baked and cooled.
Some time ago Aldi was selling Cotswold MaizeBite Flour and this makes the most delicious golden crispy pastry - here at Kitchen Delights we give this product 10/10.
I made the pastry and frangipane in the Thermomix, no surprise there then! I'm still happy with my ridiculously expensive purchase. After reading countless reviews about similar machines I'd still say put your money into a Thermie, which means you won't get buyers regret, or carry on using your trusted food processor or mixer. That said, there are some fabulous multifunction/multicookers around at the moment and these look like interesting pieces of kitchen kit, some are getting really good reviews and must be worth taking a look at. I for one would love to know how well they perform.
You may also like:
Iced Bakewell Tart
Raspberry Bakewell Cake
Raspberry and Almond Cake
Conventional Recipe and Thermomix Method in Italics.
Makes: 12
You will need: a large deep bun tray or if shallow will make 18 small tarts.
Pastry
150g plain flour
75g butter, cut into cubes
35g icing sugar
1 egg beaten, you may only need 2 tbsps
to bring the mixture together
Frangipane
100g butter, softened
100g caster sugar
3 large eggs
100g ground almonds
1 tsp almond extract
Filling and Topping
Raspberry Jam
a few flaked almonds
Method:
1. Preheat the oven to 200ºC.
2. Add the flour, butter and icing sugar into the bowl of a food processor, whiz until the mixture is the consistency of breadcrumbs. Add the beaten egg and pulse until the dough starts to come together. Knead lightly, Wrap in clingwrap and chill for approximately 30 minutes.
Weigh all the pastry ingredients to the bowl 25 Secs/Speed 4. Remove from the bowl, wrap in clingwrap and chill for 30 minutes.
3. For the frangipane, place the butter and sugar into the food processor and blend until soft. Add the eggs and whiz again. Add the ground almonds, flour and almond extract and mix briefly.
Weigh the ingredients into the bowl TM 1 min/Speed 3.
4. Roll the pastry out thinly and cut out 12 x 8cm circles. Line the tin with the pastry rounds. Place a teaspoon of raspberry jam into each pastry circle and top with the frangipane mixture. Sprinkle over a few flaked almonds.
5. Bake for 20 minutes. Remove the tin from the oven and cool for a while on a wire rack.
