- 200 g plain flour
- 100 g butter, chilled, cut into cubes
- 15 g Raw caster sugar
- 1 egg yolk
- 20-30 g chilled water
- 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
- 120 g icing sugar, sieved
- 3 tsp Milk
- 1 tsp Almond extract
- 9 glace cherries, halved (or goji berries)
Place flour, butter and sugar in TM bowl and mix for about 5-10 seconds on speed 6 until mixture resembles breadcrumbs.
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.
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.
Preheat oven to 170 degrees C. Grease 2 x 12-hole shallow patty pans.
Grind almonds for 8-10 seconds on speed 7. Decant into a small bowl.
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.
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.
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.
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.
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).
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.
Describe the preparation steps of your recipe
Almond sponge filling
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 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.
Other users also liked...
- Heidi’s German Streusel Kuchen (Crumble cake) yeast free version
- Brioche Hot Cross Buns
- Quick & easy pancakes
- Caramel Coconut Slice
- Butterfly cakes
- Masala chai spiced muffins
- Apple & Cinnamon Breakfast Bite
- Strawberry, Raspberry & White Choc Muffins
- Nan's Choc Chip Biscuits
- Allergy Friendly Jam Drops
- Nana’s (Now Mum’s) Welsh Cakes
- Apple and sultana muffins
- Fudgy raw cacao bean, date & goji treat balls
- Dark chocolate, oat and spelt biscuits
- Moroccan lamb pizza
- Cacao Anzacs
- Wheat, nut & dairy-free muesli slice/ bars
- Banana, oat and spelt pancakes
- Cheesy-mite scrolls (wholemeal)
- Raw Cacao bean & Goji berry treat balls
- Warm Jerusalem artichoke and baby kale dip