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|Richard in Cincy||
Barb, I just made British Cherry Bakewell Tarts for the first time, and...
Joined: Dec 12, 2005
Posted to Thread #30213 at 2:38 am on Apr 8, 2018
OHMYGAWD!!! Those little suckers are killer and they are so easy.
Cherry Bakewell Tart recipe. I made them smaller and made 18 miniature tarts from this recipe:
1 1/2 cups all purpose flour
2 Tablespoons confectioners sugar
3/4 cup butter, cut into cubes and chilled
1 egg yolk
1/4 cup butter
1/4 cup granulated sugar
1/4 cup ground almonds
1 Tablespoon all purpose flour
6 teaspoons cherry jam
1 cup confectioners sugar
2-3 Tablespoons water
6 glace cherries, halved
To make the pastry. Place the flour and confectioners sugar in the bowl of a food processor. Add the butter and pulse until the mixture resembles crumbs. Mix the egg yolk with 2-3 tbsp cold water, tip in to the food processor and pulse again until the dough just comes together.
pour the dough onto a lightly floured surface and knead just until smooth
Preheat the oven to 350 degrees F
On a lightly floured surface, roll out the dough to a large circle. Stamp out 12 rounds using tart cutter. Carefully press into the holes of a muffin tin. Chill for 30 minutes.
Bake the pastry for 10-15 minutes until the sides are set, Set aside on a wire rack to cool.
To make the filling. Cream the butter and sugar until soft; beat in the ground almonds, egg and flour until smooth, set aside.
Spread about 1 tsp jam in the base of each pastry case, then spoon in the almond filling so it comes about half way up the sides.
Bake the tarts for 20 minutes until lightly golden. Cool in the tin for 5 minutes, then transfer the tarts to a wire rack to cool completely.
Mix the icing sugar with about 2 tbsp water until you have a thick white paste. Spoon on top of the tart cases and top each with half a cherry.
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