I am a massive fan of anything almond flavoured and a Bakewell Tart is right up there in my favourite cakes. So I’ve attempted a sugar free version and in miniature form – what’s not to love! I used a combination of apple, blackberries and blueberries to make my jam, but those fruits would work individually, and raspberries, plums or cherries would make great alternatives.
For the pastry:
175g plain flour
90g cold butter
1 egg, beaten
For the jam:
175g fruit, frozen or fresh
2-3 tsp cornflour
For the frangipane:
100g ground almonds
1 egg, beaten
1 tsp almond extract
1 1/2 tbsp honey
- Start by making the pastry. Mix the flour and butter in a food processor until they look like breadcrumbs.
- Add the egg and mix until it all comes together like a dough. Be careful not to overwork it, as this can make it quite rubbery.
- Bring the dough into a ball with your hands, the flatten it into a disc shape. wrap in clingfilm and chill in the fridge for a minimum of 30 minutes.
- At this stage, pre-heat the oven to 190C/375F/Gas Mark 5.
- Meanwhile, make the jam. Add your fruit to a pan and cook over a medium heat until the fruit begins to break down.
- Add the cornflour a teaspoon at a time, stirring continuously and until it is well combined.
- Gradually add a little water until your jam reaches a good, thick consistency. This will vary depending on your preference.
- Pour the jam into a cold dish and allow to cool before putting in the fridge to set.
- Lightly grease a muffin tin and then begin to roll out the chilled dough.Roll out the dough to approx. 1/2 cm in thickness.
- Use a cookie cutter to cut out the individual discs of dough and each one gently into the tin.
- Cover each pastry disc with baking parchment – Tip: draw around the cookie cutter you used, fold over the parchment on itself, and then cut out to get several circles of the right size.
- Put baking beans on top of each disc and bake blind for 10 minutes and until the sides are starting to turn a light golden colour. Allow to cool in the tin while you make the frangipane.
- Turn the oven down to 180C/350F/Gas Mark 4.
- Put all the frangipane ingredients into a food processor and combine well. The result will be a slightly grainy mixture.
- You can now assemble the tarts. Scoop a teaspoon of jam into each pastry case and top carefully with frangipane. I prefer to pipe mine on – Tip: put your piping bag into a pint glass, nozzle down, and fold the top of the bag over the glass while you scoop your mixture into it for ease and minimal mess.
- Bake in the oven for 15 minutes or until the frangipane is golden brown. Remove from the oven and allow to cool completely.