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Mini bakewell tarts

From Tamara Jane's Best of British recipes

Makes 12-20 depending on the tims used.
Time 1 hour plus 30 mins chilling time
Cost $4.00


250g plain flour, sifted
260g icing sugar
110g unsalted butter, chilled, cut into small pieces
2 eggs
250ml maple syrup
85g fresh white breadcrumbs
60g almond meal
150ml thin cream
1/2 cup strawberry jam


Place flour, 110g of icing sugar and the butter in a food processor and process until the mixture resembles fine breadcrumbs. Add an egg and process until the mixture comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Once chilled, roll out the pastry on a lightly floured work surface and use a pastry cutter to cut out 24 circles to line a 24-hole mini-muffin pan. Refrigerate for 10 minutes while you make the filling. Preheat oven to 180C.

Place the maple syrup, remaining egg, breadcrumbs, almond meal and cream in a food processor and process to combine. Divide the jam between pastry cases, then pour in the filling. Bake in the oven for 20-25 minutes until set and golden.

Set aside to cool for 10 minutes before turning out onto a wire rack to cool completely.

Add 2 tablespoons warm water to the remaining sugar and stir until you have a soft icing. Drizzle over the tarts before serving.


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