English Bakewell Tarts

Instructions

1. Prepare the pastry
   In a large bowl, rub the cold cubed butter into the flour until it resembles breadcrumbs. Stir in the icing sugar, then add the beaten egg and enough cold water to form a dough. Wrap in plastic wrap and chill for 30 minutes.
2. Line the tart tins
   Preheat oven to 180°C (350°F). Roll out the pastry on a lightly floured surface to about 3mm thick. Cut circles slightly larger than your tart tins and line each tin, pressing gently into the corners. Prick bases with a fork and chill for 15 minutes.
3. Add the jam layer
   Spread about a tablespoon of raspberry jam evenly over the base of each pastry case, making sure to reach the edges.
4. Make the frangipane filling
   Beat the softened butter and caster sugar together until pale and fluffy. Gradually beat in the eggs, then fold in the ground almonds and almond extract until well combined.
5. Fill and bake the tarts
   Spoon the frangipane mixture over the jam layer in each tart, smoothing the tops. Sprinkle with flaked almonds and bake for 20-25 minutes until golden brown and set.
6. Cool the tarts
   Allow the tarts to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
7. Prepare the icing
   Mix the icing sugar with just enough water to make a thick but pourable icing. The consistency should be like thick honey.
8. Decorate and serve
   Drizzle or spread the icing over the cooled tarts in a neat pattern. Allow the icing to set before serving. For traditional Bakewell tarts, you can add a glacé cherry on top of each tart.