mini bakewell tarts mary berry

mini bakewell tarts mary berry

mini bakewell tarts mary berry

Basic ingredients for mini bakewell tarts mary berry

  • Sweet Shortcrust Pastry: 280g plain flour
  • 30g ground almonds (optional),
  • 165g butter
  • 65g Caster Sugar (or, granulated or icing sugar)
  • 1 whole egg
  • 1 egg yolk
  • Frangipblind-baked:130g Ground almonds
  • 70g ground rice (optional),
  • 110g butter or Margarine
  • 110g Caster sugar (or granulated),
  • 2 eggs
  • 2 teaspoons Almond Extract Flaked almonds can be added to the top as decoration, and you can a cooling Raspberry Jam to make the base of your pastry tart.

How to make mini bakewell tarts mary berry

  • Bake blind-baked pastry in preheated oven for 15 minutes at 180c (or 160c fan-assisted) / 350f/Gas Mark 4. Take out of the oven and drain the baking beans/rice. Reduce heat to 165c (or 145c if fan-assisted / 300f/Gas Mark 2) and then place the tarts in the oven for another 5-6 minutes. Allow cooling.
  • Frangipane Filling:The tart, with added frangipane, should be placed in a pre-heated oven at 180c or 160c fan assisted/350f/Gas Mark 4. Bake for approximately 25 minutes or until it golden brown color.

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