Bakewell Tarts Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large 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">150g raspberry jam (good quality)</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">125g caster sugar</li><li class="ingredients-single-item">125g ground almonds</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">50g flaked almonds</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Place the flour, butter, icing sugar and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the dry ingredients using your fingertips. The cold butter creates little pockets of fat that will make your pastry flaky when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and enough cold water to bring the dough together. Cold ingredients help prevent the gluten from developing too much, ensuring a tender crust. Form the dough into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the pastry to about 3mm thickness. Using your round cutter, cut out 12 circles slightly larger than the holes of your muffin tin to allow for overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully line each muffin hole with pastry circles, gently pressing into the corners without stretching the dough. Prick the bases with a fork (this prevents air bubbles) and chill for another 15 minutes to minimize shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line each pastry case with a small piece of baking parchment and fill with baking beans or rice. Blind bake for 10 minutes, then remove the beans and parchment and bake for another 5 minutes until the pastry is just beginning to turn golden. The pastry should be partially baked but not fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry cases cool slightly, make the frangipane filling. Cream together the butter and sugar until pale and fluffy - about 3-4 minutes of beating. This incorporates air into the mixture for a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks like it's curdling, add a tablespoon of the ground almonds. Then fold in the remaining ground almonds, flour, and almond extract until just combined. Overmixing at this stage can make the frangipane tough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spoon about a teaspoon of raspberry jam into each pastry case, spreading it evenly across the base. The jam creates a moisture barrier between the pastry and frangipane, helping to keep the base crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully spoon or pipe the frangipane mixture on top of the jam layer, filling each case about three-quarters full. The frangipane will rise during baking, so don't overfill. Scatter flaked almonds on top of each tart.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 15-20 minutes until the frangipane is golden brown, well-risen, and firm to a gentle touch in the center. A skewer inserted should come out clean. The tarts will have a characteristic domed appearance when properly baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tarts to cool in the tin for 5 minutes before carefully transferring to a wire rack to cool completely. The frangipane needs this time to set properly, so resist the temptation to remove them too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once completely cool, dust lightly with icing sugar just before serving. These Bakewell tarts keep well in an airtight container for up to 3 days, though the pastry is at its crispest on the first day. Enjoy with a cup of tea for an authentic British teatime experience!</li></ol>