I wanted to try a different version of an old favourite combining different elements of several cakes that are sumptuous and decadent: the frangipance of bakewell tarts, the richness of the currant mix in mince pies and the melted marzipan inside a Simnel cake. With those in mind, I've created my own Christmas Bakewell Tarts.
- Shortcrust pastry:
- 125g/4oz plain flour
- pinch of salt
- 55g/2oz butter, cubed
- 30-45ml/2-3 tbsp cold water
- 2oz ground almonds
- 1oz caster sugar
- Frangipane filling:
- 125g butter
- 125g caster sugar
- 2 eggs
- 125g ground almonds
- 1 tsp of Nielsen Massey almond extract
- 1tbsp plain flour
- currants, raisins and cherries roughly chopped in a food processor for thirty seconds (I'm using this instead of mincemeat as The Boy doesn't like that)
- Make the shortcrust pastry in the traditional way (rub butter, flour, salt, sugar and almonds together, then add a few drops of water at a time until it binds together).
- Cut out circles and place them into a small muffin tin. Trim off the excess pastry and put a layer of baking beads over the base and cook for 8 minutes at 180°C.
- While this is blind-baking in the oven, make the frangipane mix.
- Cream the sugar and butter, add the eggs, mix in the flour and ground almonds, with a teaspoon of almond essence. Mix thoroughly.
- Once the tart cases have cooked, remove the baking beads carefully (they're hot!) and place a small circle of marzipan in each one.
- Place a teaspoon of currant mix on top, and then put a spoonful of frangipane mix on the top of each tart case.
- Bake for 15-20 minutes at 180°C until a skewer/knife comes out clean.
- Sift icing sugar over the top.
For a change I thought I'd video this cooking session. Mainly because cooking with a three year old is fun and I wanted to share that.