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Mini bakewell tarts


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Ingredients

18 portion(s)

Pastry

  • 200 g plain flour
  • 100 g butter, chilled, cut into cubes
  • 15 g Raw caster sugar
  • 1 egg yolk
  • 20-30 g chilled water

Almond sponge filling

  • 90 g homemade apricot jam
  • 50 g blanched almonds
  • 60 g unsalted butter, room temperature
  • 30 g SR flour
  • 60 g Raw caster sugar
  • 1 large egg
  • 1/2 tsp Almond extract

Almond icing

  • 120 g icing sugar, sieved
  • 3 tsp Milk
  • 1 tsp Almond extract
  • 9 glace cherries, halved (or goji berries)
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Recipe's preparation

    Pastry
  1. Place flour, butter and sugar in TM bowl and mix for about 5-10 seconds on speed 6 until mixture resembles breadcrumbs.

  2. Add the egg yolk and water and knead for 10-20 seconds on interval speed until dough starts to come together in beads. Add a little more water if necessary. 

  3. Turn the mixture onto a floured surface, knead slightly and press together to form a smooth, flat disc. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to rest. 

  4. Almond sponge filling
  5. Preheat oven to 170 degrees C. Grease 2 x 12-hole shallow patty pans.

  6. Grind almonds for 8-10 seconds on speed 7. Decant into a small bowl.

  7. Add butter and sugar to TM bowl and cream speed 4 for 1 minute until light in colour and fluffy in texture. Scrape sides. Add the egg and continue mixing on speed 4 to combine.

  8. Add the almond essence, SR flour and return the ground almonds to TM bowl. Mix until just combined for 5-10 seconds on speed 4. 

  9. Roll out the pastry to 2-3m thick on a clean surface lightly sprinkled with flour.. Cut 18 fluted rounds with a 7cm cutter. Line patty pans with the pastry rounds and prick base with a fork.

  10. Add a dollop (approx 1 tsp) apricot jam to the pastry rounds and top with approx. 2 tsp almond sponge filling.

  11. Flatten with the back of a spoon. The sponge will rise slightly, so do not fill to any higher than the edge of the pastry. Sprinkle with a few flasked almonds if you do not wish to ice the tarts.

  12. Place the tarts in a pre-heated oven and bake for 10-12 minutes or until golden brown. Allow to cool, then ice with almond icing (below).

  13. Add butter and sugar to TM bowl and cream on speed 4 for 1 minute or until light in colour and fluffy in texture. Scrape sides.

  14. Describe the preparation steps of your recipe

  15. Almond icing
  16. Combine sieved icing sugar, milk and almond extract in a bowl and mix well until smooth. Spoon a little onto each tart. Decorate with a half a glace cherry or with goji berries. Allow to set at room temperature. 

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Tip

I used a few goji berries in place of the glace cherry, which of course is not very traditional, but adds a little burst of antioxidants tmrc_emoticons.) This recipe may look fussy, but it really is easy and so worth the effort if you are a lover of bakewell tarts. This is a tweaked version of my Nan's recipe and an old childhood favourite. I used Tenina's Dried apricot preserve but reduced the sugar to 200g and lemon juice to 80g. 

You can find more of my recipes on my blog at //mixingituphk.blogspot.com.au


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made 1 giant bakewell tart and it turned out...

    Submitted by LizzyLoc on 10. January 2017 - 01:10.

    I made 1 giant bakewell tart and it turned out perfect - cooked for about 25 mins and doubled the almond icing - yum - thank you for this recipe

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  • Very nice. Couldn't stop

    Submitted by Cshirley1 on 20. December 2015 - 01:01.

    Very nice. Couldn't stop eating them. Lol. 

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  • I made these and they didn't

    Submitted by Happy Hazy on 9. April 2014 - 10:10.

    I made these and they didn't last long.  They were delicious, lovely and almondy. I will make them again.

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  • Sorry about that! I have

    Submitted by PaulaM on 9. December 2013 - 20:52.

    Sorry about that! I have fixed up the method. You can always check the recipe on my blog if this happens again  tmrc_emoticons.;) 

    http://mixingituphk.blogspot.com

    Paula 

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  • .? Step 5 grind Almonds and

    Submitted by Hambledon32 on 13. November 2013 - 19:25.

    .? Step 5 grind Almonds and decant to a bowl, step 6 add eggs, mix to combine. (With what?)

     

    tried these and yummy, missing step is butter and sugar I think tmrc_emoticons.;)

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  • Yummmmm. Can't wait to try

    Submitted by Sandi_E on 19. November 2012 - 21:36.

    Yummmmm. Can't wait to try these.

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