mini bakewell tarts mary berry

mini bakewell tarts

Basic ingredients for mini bakewell tarts

• 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

• 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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