Perfect little homemade Cherry Bakewells that taste even better than the shop bought ones! Cherry bakewell tarts have to be one of my favourite teatime cakes. Buttery shortcrust pastry, lined with a cherry jam, filled of frangipane and topped with sweet icing and half of a cherry. Ideal for that afternoon snack enjoyed with a cup of tea or even for a children’s party.
For the pastry
100g butter chilled and cubed
200g plain flour sifted
40g icing sugar sifted
1 free-range egg, beaten
For the frangipane
55g butter or baking spread
55g caster sugar
1 free-range egg beaten
40g ground almonds
1 tbsp plain flour
For the topping and filling
85g icing sugar
Jam of your choice
Put the flour and cubed cold butter in a mixer fitted with a paddle attachment and mix until the mixture resembles bread crumbs.
Add the caster sugar and beaten egg and mix, until it starts to form a ball. you want it to be soft but not too sticky.
Wrap in cling film and chill for at least 30 minutes. Pre-heat the oven to 170C.
Grease a 12-hole muffin tin. Unwrap the pastry, sprinkle some flour onto a clean surface and roll out the pastry to a thickness of 3mm/⅛ in.
Use a round cutter to cut 12 circles that are slightly larger than the muffin tin so when you push the pastry in the greased muffin tray the round circles will form a cup shape.
Use a little left over dough to push the dough to the bottom on the muffin tray and to the edges. This will stop finger nails from taring the dough while pushing it into shape.
Next cut some circles of baking parchment paper and fill with baking beans or rice.
This will help the dough keep its shape while cooking it in the oven. Bake for 10minutes, then remove from the oven and carefully take the rice and baking paper off the tarts. Put the tarts back into the oven for another 5 minutes. Keep an eye on the pastry and make sure the edges don’t burn. Remove from the oven and allow to cool a little.
For the frangipane, place the butter, caster sugar in a bowl and beat with an electric mixer until smooth and looks pale.
Next add the ground almonds, flour and the beaten egg. Mix together until combined.
Take your pastry cases and place half a teaspoon of the jam into the bottom of each tart.
Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack.
For the topping, mix the icing sugar with a little water to form a thick paste. Spread over the cooled tarts and top each with one half of a glace cherry. Yummy!