Cherry Bakewell Mini Tarts are a smaller version of the usual larger tarts. Making this smaller version allows you to easily pass them out and share. I’ve make these using Cherry Bakewell Icing Sugar, cherry jam and an almond frangipane sponge.

Take a look at our full range of Natural Flavoured Icing Sugars here.

Ingredients

Pastry

• 35g Sugar and Crumbs Natural Flavoured Cherry Bakewell Icing Sugar
• 110g Unsalted Butter (Cold)
• 2 Egg Yolks Large (beaten)
• 225g Plain Flour
• 1/2 Tsp Salt
• A few Tbsps of water may be needed.

Frangipane

• 125g Sugar and Crumbs Natural Flavoured Cherry Bakewell Icing Sugar
• 125g Unsalted Butter Softened
• 125g Ground Almonds
• 30g Plain Flour
• 3 Eggs Large

• 100g Cherry Jam for the bottom of the tarts

Icing Decoration

• 100g Sugar and Crumbs Natural Flavoured Cherry Bakewell Icing Sugar
• 3 Tbsp Water approx, add 1 tbsp at a time.

Method

• Start by making the pastry, add the flour, salt and butter to a clean mixing bowl and begin to mix using your fingertips until you have breadcrumbs. Next add in the beaten eggs and mix with your fingertips to bring together into a dough.
• Place the dough onto a clean work surface and then knead gently and only for a minute as it will dry out. Flatten the dough and then wrap in clingfilm. Place in the fridge to chill for about 30 minutes.
• After the dough is chilled preheat the oven to 180c, dust the surface with some flour and then place the dough on top, roll out until its the thickness of a 50p coin. We are going to be using a cupcake tin so you need a circle cutter a bit bigger than the cupcake hole so it can fill it. Cut 12 discs from the dough and place them inside each cupcake hole. Chill in the freezer for 30 minutes.
• Frangipane – Beat the butter until smooth, add in the icing sugar and mix in, then add the ground almonds, fold in and then lastly the eggs and bring together until combined. Place in a piping bag. Set aside.

Assembly

• Take the cupcake tin from the freezer and place on the side, break down the jam by stirring it then place a heaped tsp in each tart.
• Now pipe the frangipane mix into each tart and fill 3/4 full.
• Place in the oven and bake for 30 minutes until golden and risen.
• Leave to cool for 5 minutes before transferring to a cooling rack
• Once cool, mix the icing sugar and water to get a thick consistency and then spread over the top of each tart. Leave to set.

Eat within 3 days for freshness, store in an airtight container.

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