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)
Recipe's preparation
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
Pastry
Almond sponge filling
Almond icing
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 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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI made 1 giant bakewell tart and it turned out...
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
Very nice. Couldn't stop
Very nice. Couldn't stop eating them. Lol.
I made these and they didn't
I made these and they didn't last long. They were delicious, lovely and almondy. I will make them again.
Sorry about that! I have
Sorry about that! I have fixed up the method. You can always check the recipe on my blog if this happens again
http://mixingituphk.blogspot.com
Paula
.? Step 5 grind Almonds and
.? 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
Yummmmm. Can't wait to try
Yummmmm. Can't wait to try these.