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Mini bakewell tarts
Mini bakewell tarts
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 3 sheets (25cm x 25cm) frozen ready rolled shortcrust pastry, thawed
  • 52.80 gm raspberry jam
  • 100g almond meal
  • 100.00 gm caster sugar
  • 50g butter, at room temperature
  • 2 small eggs, lightly beaten
  • 1/4 tsp almond essence
  • Flaked almonds, to decorate
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 190°C. Cut out 12 discs from the pastry using a 7.5cm fluted cutter, then gently press the discs into patty pans or foil tart cases.
  • Spread a dollop of raspberry jam on the base of each tart case and let them sit.
  • Combine almond meal, sugar, butter, eggs, and essence in a food processor until mixture is smooth. Distribute the mixture evenly among the cases.
  • Sprinkle flaked almonds on each tart and bake for 20 minutes until they're puffed and golden. Afterward, let them cool on a wire rack and serve warm, dusted with icing sugar.

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