Mrs Simkins’ Iced Bakewell Tarts

Posted: July 31, 2014

These iced Bakewell tarts are perfect for tea in the garden or picnics. Just right with a pot of Clipper Fairtrade Everyday tea.

A food processor will make short work of the pastry, frangipane and even the icing but prepare everything by hand if you prefer. The tarts are, of course, also lovely plain and un-iced.

Nut Allergy?
For a nut-free version, swap the ground almonds for ground rice and the almond essence for vanilla extract.

Iced Bakewell Tarts

Use bun tins rather than the smaller standard tart tins for these generous tarts.

Makes approximately 18 tarts

Ingredients

Pastry:

  • 8oz (220g) plain flour
  • Pinch salt
  • 4oz (110g) cold butter, diced
  • 3 tablespoons cold water

Almond filling or frangipane:

  • 4oz (110g) ground almonds
  • 4oz (110g) caster sugar
  • 2oz (50g) butter
  • 1 large egg, beaten
  • ½ teaspoon almond essence

Plus

  • 8-9 teaspoons raspberry jam, ideally seedless
    You will need 2 x greased 12 cup bun tins and a 3 inch (7½ cm) fluted cutter

Method

  1. Preheat oven to180C (fan oven) gas mark 4 or equivalent
  2. Whiz the butter, flour and salt together into fine crumbs. Add the water and whizz until large clumps begin to form. Transfer to a lightly floured board and knead gently into a ball. Roll out to a thickness similar to a pound coin.
  3. Cut into rounds and line the prepared tins.
  4. Cream the butter with the sugar and ground almonds. Stir in the egg and almond essence.
  5. Dab barely ½ teaspoon of jam into each tart and top with a teaspoon of the almond filling, smoothing round the edges.
  6. Bake for 10-15 minutes until golden. Transfer to a wire rack to cool.

Glace Icing

The glycerine gives the icing a nice almost stretchy ‘baker’s shop cake’ quality. If you like plenty of icing, you may want to increase quantities by 50%.

Ingredients

  • 225g (8oz) icing sugar
  • 3-4 tablespoons lemon juice
  • 1½ teaspoons glycerine
  • Glace cherries to decorate

Method

  1. Sieve the icing sugar into a bowl and stir in the juice and glycerine gradually. Beat until glossy.
  2. Alternatively, put the icing sugar into the clean, dry, bowl of your food processor and give it a few turns to eliminate any lumps. Add the juice and glycerine and whiz until smooth. Add a drop more juice if necessary.
  3. Spread over the top of each cooled tart and finish with a glace cherry. Store in an airtight tin.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments (0)
X

With love from Clipper!

We've gone a bit bonkers at Clipper HQ and decided we wanted to share the love with our lovely Clipper tea drinkers out there! We’ve created 3 Limited Edition tea caddies and each comes FREE with our special packs of Fairtrade Everyday Tea, Organic Everyday Tea and Pure Green tea (80 tea bags).

We’ve also made thousands of unbleached Clipper tea-towels and popped them into other packs of our Fairtrade Everyday Tea (80 bags). There are 4 different designs to look out for. And if that wasn’t enough, we’ve only gone and put 100% more tea bags into boxes of our Pure Green Tea 26  Bags – yes we’ve squeezed 52 bags in there!

Read more about which gifts we’ll be bestowing by clicking on the images below.

All this Clipper loveliness will be in supermarkets from the end of October.