Tuesday, June 26, 2012

Traditional Bakewell Tarts

6 unbaked tart shells
6 teaspoons strawberry jam
1/3 cup plus 1 tablespoon flour
1/4 cup ground almonds
1/4 teaspoon baking powder
1/4 cup butter, softened
1/4 cup sugar
1 egg
1/4 teaspoon lemon zest
1/4 teaspoon almond extract
icing sugar, to dust


1. Preheat oven to 375°F. Place tart shells onto baking sheet and place 1 teaspoon of jam in each.
2. In a bowl mix together flour, ground almonds, and baking powder. Set aside. In a small bowl whisk together egg, lemon zest, and almond extract.
3. In a large bowl cream together butter and sugar until fluffy. Blend in egg mixture a bit at a time until smooth and creamy. Blend in flour mixture until well combined.
4. Divide batter among tart shells, filling to the top and completely covering jam. Bake 20-25 minutes until golden brown and toothpick comes out clean. Let cool to room temperature then dust with icing sugar & serve!


Makes 6.









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