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
250g plain flour, sifted
260g icing sugar
110g unsalted butter, chilled, cut into small pieces
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