Air Fryer Bakewell Pie Tarts Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">175g plain flour</li><li class="ingredients-single-item">85g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">6 tbsp good quality raspberry jam</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 medium eggs, beaten</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">25g flaked almonds</li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">1-2 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">6 individual tart tins (10cm diameter)</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine the flour, icing sugar, and salt in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. Cold butter is essential here as it creates steam pockets during baking, resulting in flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually add just enough cold water to bring the dough together into a soft ball that isn't sticky. Be careful not to overwork the dough – this develops gluten and makes tough pastry. Wrap the dough in cling film and chill for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Cut out circles slightly larger than your tart tins and gently press into the tins. Trim any excess pastry and prick the bases with a fork to prevent air bubbles. Return to the refrigerator for 15 minutes – this cold pastry will hold its shape better during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your air fryer to 160°C. Line each pastry case with parchment paper and fill with baking beans or rice. Air fry the pastry cases for 6-7 minutes until the edges are just starting to color. Remove the beans and paper, then air fry for another 2-3 minutes until the bases are dry to the touch but not browned. This blind baking ensures your pastry won't have a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry cases cool slightly, make the frangipane filling. Beat the softened butter and caster sugar until pale and fluffy – this incorporation of air is crucial for a light texture. Gradually add the beaten eggs, a little at a time, mixing well between additions. If the mixture looks like it's curdling, add a spoonful of the flour to stabilize it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the ground almonds, remaining flour, and almond extract until just combined. Don't overmix at this stage or you'll lose the airy texture you've created.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread a tablespoon of raspberry jam into the base of each pastry case – the jam acts as a moisture barrier between the pastry and frangipane. Spoon or pipe the frangipane mixture over the jam, filling each case about ¾ full to allow for rising. Smooth the tops gently and sprinkle with flaked almonds.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the tarts to the air fryer and cook at 160°C for 12-15 minutes until the frangipane is risen, golden brown, and a skewer inserted into the center comes out clean. The lower temperature ensures the frangipane cooks through before the outside browns too much. Watch carefully in the last few minutes as air fryers can brown quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tarts to cool in their tins for 10 minutes before carefully removing to a wire rack to cool completely. The cooling period is important – the structure of the frangipane is still setting during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the icing, mix the icing sugar with just enough water to create a thick but pourable glaze. Drizzle or spread over the cooled tarts in a zigzag pattern or cover the entire top for a traditional finish. Let the icing set before serving. These tarts taste even better the day after baking when the flavors have had time to meld.</li></ol>