This was such a great recipe to bake because it had 2 main components that combine to create these mini bakewells. I think people often use a shallow bun tin however I don’t have one of those and just used a cupcake tray instead.
175g plain flour
95g diced, chilled butter
1tsp icing sugar
1 egg yolk
50g butter at room temp
50g caster sugar
50g ground almonds
3 drops almond extract
2 heaped tbsp raspberry jam
12 raspberries (I defrosted frozen berries but fresh ones are even better)
Large sprinkle of flaked almonds
1. Put the flour, butter and icing sugar into a bowl then rub together until the mixture looks like breadcrumbs. Put in the egg yolk and 1 tbsp of cold water, using a circular motion with your hands mix until it forms a dough. Shape into a thick disc and chill in the fridge for 20 minutes.
2. Roll out the dough on a lightly floured surface to the thickness of £1 coin, use cutters to cut out circles, place in the tin neatly pushing out any air bubbles and chill for a further 10 minutes.
3. In the meantime preheat the oven to gas mark 5 and make the almond filling. Beat the butter and sugar until pale, start to beat in the eggs bit by bit then stir in the ground almonds and almond extract.
4. Take the tray out of the fridge and spoon 1/2 tsp of the jam into each pastry circle. Now spoon some of the almond filling over the top of each bakewell, push a raspberry into the centre and sprinkle with a few flaked almonds.
5. Bake for 20 minutes until slightly golden, wait until completely cooled then transfer to a wire rack.
Usually when making tarts the pastry is often blind baked to ensure it is cooked through fully but because we are rolling out the dough quite thin there is no need.