Are you craving a delicious, homemade treat that's both elegant and surprisingly easy to make? Then look no further! These Bakewell Tartlets are the perfect answer. These miniature versions of the classic Bakewell Tart pack all the flavour and texture into bite-sized portions, making them ideal for afternoon tea, a special occasion, or simply a sweet pick-me-up. Forget complicated baking; this recipe is perfect for both beginner bakers and seasoned pros looking for a quick and delightful dessert. Get ready to impress your friends and family with these delightful little cakes!
Ingredients:
For the Pastry:
- 175g plain flour
- 50g ground almonds
- 75g cold unsalted butter, cubed
- 25g icing sugar
- 1 large egg yolk
- 1-2 tbsp iced water (if needed)
For the Filling:
- 50g unsalted butter
- 50g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 50g ground almonds
- 1 tbsp apricot jam
For the Topping:
- 25g flaked almonds
Instructions:
Making the Pastry:
- Combine dry ingredients: In a large bowl, sift together the plain flour and ground almonds. Add the icing sugar and mix well.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
- Add the egg yolk: Stir in the egg yolk. Gradually add iced water, a tablespoon at a time, mixing until the dough just comes together. Avoid adding too much water.
- Chill the dough: Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
- Roll and cut: On a lightly floured surface, roll out the chilled pastry to about 3mm thickness. Use a 7.5cm round cookie cutter to cut out circles.
- Line the tartlet tins: Gently press the pastry circles into mini muffin tins. Trim any excess pastry.
Making the Filling:
- Cream butter and sugar: In a separate bowl, cream together the butter and caster sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Stir in almonds: Gently fold in the ground almonds.
Assembling and Baking the Tartlets:
- Fill the pastry cases: Spoon the almond filling into the pastry cases, filling them about ¾ full.
- Bake: Bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 20-25 minutes, or until the pastry is golden brown and the filling is set.
- Add apricot glaze (optional): While still warm, brush the top of each tartlet with apricot jam for extra shine and flavour.
- Sprinkle with almonds: Sprinkle with flaked almonds for added texture and visual appeal.
- Cool and serve: Let the tartlets cool slightly in the tins before carefully removing them. Serve warm or at room temperature.
Tips for Success:
- Use very cold butter for the pastry to ensure it is flaky.
- Don't overwork the pastry dough, as this can make it tough.
- Blind baking the pastry cases for 10 minutes before adding the filling prevents a soggy bottom.
- For a richer flavour, use almond extract instead of vanilla extract.
Variations:
- Add a layer of raspberry jam under the almond filling for a fruity twist.
- Use different nuts like pecans or hazelnuts instead of almonds.
- Add a dusting of icing sugar before serving for extra sweetness.
Nutritional Information (per tartlet, approximate):
- Calories: Approximately 250
- Fat: Approximately 15g
- Sugar: Approximately 15g
These Bakewell Tartlets are a delightful treat perfect for any occasion. The combination of sweet and nutty flavours, combined with the buttery, flaky pastry, makes for a truly unforgettable dessert. Enjoy!