Tuesday, 12 June 2012

Bakewell tarts - mini.

Ahhh......one of the best of British. Their buttery pastry filled with a soft classic vanilla cake. And just as you think it is good enough, you find the warm apricot jam, snug at the bottom. And even if you don't find the caramelizing jam at the bottom, it may as well give you a sneak peak at the golden brown top! If you remember these little dare-devils, I guess this is a more traditional and simpler version :)

I particularly like these tarts due to the ease in making them and corporating little british bits and pieces into it at the same time. But most of all, they came together SO well! The pastry, cake and jam all cooked at the same time and was ready to be lifted out; how synchronised to they wanna be!? I really do just love their clean finish as well. The thin layer of jam and then the angel white sponge, all layered in a straight line. perfect.

These tarts traditionally incorporate a little cherry on the top or just a simple drizzle of icing but the bakewell tarts just being simple already makes my heart content! I didn't have any flaked almonds on hand either but I'm pretty sure they will go great. Just add before baking!

This no-fuss recipe is definitely a winner. The pastry cases don't even need to be blind baked. All you do is get the parts ready, slap them on top of each other and shove it in the oven! PLUS...there are so many variations - a different flavour pastry, substituting a bit of cocoa powder for flour or even using lemon curd or custard instead of jam! Here is a previous chocolate adaption from the recipe. Mhmmm........just looking at these photos make me wanna lick the sticky apricot jam :P

Here's the recipe for those eager jam lickers! And be surprised - it doesn't take much to make these.

 Bakewell Tart recipe

Shortcrust pastry
Make your own using:
150g plain flour
75g hard margarine
Approx 7 tbsp cold water
use 200g ready made short crust pastry

About 4-5 tbsp jam, flavour of your choice
Fruit - 4-5 tbsp stewed apple or small amount tinned peaches well drained etc.

60g soft margarine
60g caster sugar
60g self raising flour
1 egg
10ml water

1. Preheat oven to 190C/gas 5
2. Make the shortcrust pastry if not using ready made - rub margarine into flour and add water to bring it together.
3. Grease individual metal cases with a little oil. Roll the pastry out thinly and cut circles out of them. Line them in the cases, gently pressing them down.
4. Divide filling amongst cases
5. Make the cake mixture by placing all ingredients into a medium bowl and beating until light and fluffy. Spoon and divide amongst tarts, layering over the jam.
6. Place individual tarts onto a baking tray and bake for 20-25 minutes.
7. Leave to cool for 5 minutes then take out of cases and cool on a wire rack.

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