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Mini Vanilla Pastry Bing Cherry Bakewells
Individual Bakewell tarts. Makes 12 in a Nordic Ware tartlette pan, 10 in a muffin pan or 6 large (10cm) tarts in individual fluted moulds. So there's no excuse not to try them! :D
Servings: 12
: 209 kcal
Author: Just Jo
For the pastry
  • 130 g plain flour
  • 60 g soft room temp butter
  • 1 tsp vanilla bean paste
  • 2 tsp caster sugar
  • 1-2 tbsp cold water
To fill
  • 12 tsp of cherry jam
For the frangipane
  • 80 g soft butter
  • 80 g caster sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 tsp Amaretto or upto 1/2tsp almond extract
  • 80 g ground almonds
  • 2 level tbsp plain flour
To decorate and finish
  • 4 tbsp icing sugar
  1. Make the pastry by combining the flour, butter, vanilla, caster sugar until forming soft crumbles and add only as much cold water as needed to bring together to a dough. Knead very lightly to form a flat disk and wrap with cling film before chilling in the fridge until firm and cool to touch.
  2. If using the same tartlet tin as mine, you will have enough for 12 – if using a muffin pan (which has larger cups) you will only get upto 10 using the above quantities. Roll the pastry out to 2mm thick and cut out disks with an approximately 3 inch scone or biscuit cutter. Get as many from the first roll as you can as all pastry toughens if you roll it out more than twice. Press the pastry into the well of your chosen tin using the warmth in your hands to mould it to the sides well. Use scraps to repair any tears – it is quite a forgiving dough. Return to the fridge whilst you prepare the frangipane.
  3. Preheat the oven to 180°C.
  4. Beat the butter and sugar together for the frangipane then beat in the egg and extracts. Fold in the almonds and flour.
  5. Retrieve your tin from the fridge and pop a teaspoon of jam in each tartlet well/muffin cup and top with approx 1 tbsp of the frangipane. Try to cover all the jam but don’t worry about being neat – they sort themselves out nicely in the oven and rise evenly.
  6. Bake for 20-25 minutes in the centre of the oven until the frangipane is browning around the edges and the centre of each tart springs back when pressed.
  7. Cool on a rack for 10 minutes then gently encourage them out of the tin with a spatula or (my preferred implement of choice) a plastic knife from a picnic set. Nice and thin and flexible.
  8. Once fully cold, mix 1 tsp of water into the icing sugar reserved for the topping and mix aiming for the icing to fall off the spatula in a thick ribbon. Drizzle over the little tarts in whatever fashion pleases you most. :D