Snowy Posted February 11, 2010 Share Posted February 11, 2010 I made these today after getting fed up with disgusting shop bought iced bakewells. It was a bit make it up as you go along, but very easy and the end results are sooooooo much nicer! I made my own pastry, but you could use ready made shortcrust. The quantity of filling made 12 individual tarts plus a saucer sized tart that I made to use up surplus pastry and filling because i didn't have another deep patty tin. You need a nice deep patty/bun tin - the shallow ones don't make a decent tart! Grease patty tins well, roll out pastry and cut out decent sized rounds, enough for the pastry to come just above the edge of the tins. Spread a little jam in the bottom - it's supposed to be raspberry, but I only had apple and blackberry jelly, it worked just as well, even though I just dolloped it into the bottom. Sponge filling: 115g Butter or marg (I used marg) 115g castor sugar 1 egg 115g plain flour 55g ground almonds (the recipe suggests using ground rice instead if you have nut allergies) 15g baking powder 125ml milk Cream the marg and sugar, then beat in the egg. Sift in the flour and baking powder, add the ground almonds and mix. Beat well, adding enough of the milk to give a mixture that spreads easily. I used about 80ml of the milk so mine was still fairly thick. Dollop the sponge mixture onto the jam to just below the rim of the pastry shell and bake tarts for about 25minutes, or until risen, golden and firm on top. Allow to cool then ice. Ours didn't last very long! Quote Link to comment Share on other sites More sharing options...
Saronne Posted February 11, 2010 Share Posted February 11, 2010 Thanks, Snowy.. Bakewell's one of my absolute favourites! (I love cakes with ground almonds). Def going to try this one. Saronne x Quote Link to comment Share on other sites More sharing options...
emchook Posted February 12, 2010 Share Posted February 12, 2010 Thanks Snowy ... I cannot wait to make these . They are my favourites !!! I will be using cherries though for decoration.. they make it for me Quote Link to comment Share on other sites More sharing options...
emchook Posted February 12, 2010 Share Posted February 12, 2010 Do you have to bake pastry first a little bit ? Or can you do it all in one go ? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 12, 2010 Share Posted February 12, 2010 I'm on my way! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 12, 2010 Share Posted February 12, 2010 I'm nearer! I wouldn't bother blind baking the cases; they're not deep enough to worry about. I might if I did a bigger tart though. Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 12, 2010 Author Share Posted February 12, 2010 I didn't bake blind and even the bigger tart was fine Quote Link to comment Share on other sites More sharing options...
