Unbelievably this is my favourite recipe and one I haven’t put on the blog before! Not at least, in its simplest form as just a Bakewell. There are many permutations of this recipe and those are in, but for the simplest and my original – time that was rectified!
This amount of pastry (in the lin) is enough for a large tart with several off cuts – enough for 12 mini tartlets.
There are recipes for pastry on this blog, namely this one (another recipe based around the Bakewell);
I used a similar amount of pastry for a large gluten free Bakewell tart before I then rolled out the leftover piece of pastry and cut the pastry into 12 large stars.
For the Bakewell ‘sponge’;
150g soft butter
150g caster sugar
3 large eggs
1 teaspoon almond essence
125g ground almonds
25g plain flour
Beat the soft butter and sugar until light and fluffy. Then beat in the eggs one at a time, until fully combined. Beat in the essence and then fold in the flour and ground almonds.
The majority of the Bakewell sponge went in the larger, oblong dish (36cm x 13cm) What was left went into the mini tarts.
For the smaller tarts I used a 7cm star cutter and a 12 hole mini tart tin. The oven was preheated to gas 4, 180c, 160c fan.
Cutting out the 12 star shapes then gently lining the tart tin holes (each hole is roughly 6cm wide at the top).
Then I placed half a teaspoon of Hartley’s raspberry jam into the base of the pastry. The rest of the Bakewell sponge – a teaspoon of mix – I used up for the mini tarts. No waste 🤗🤗
The mini tarts were then baked for around 20 minutes, left to cool and then decorated with water icing.