Elspeth Binney's Bakewell Tarts
Ingredients
Makes 12 tarts
Crust:
12 3-inch unbaked tart shells
1/4 cup raspberry jam
Filling:
1/4 cup butter, softened
1/4 cup granulated sugar
1 large egg
1/4 cup all-purpose flour
5 tablespoons ground almonds
1 teaspoon baking powder
1 teaspoon almond extract
Icing:
5 tablespoons confectioners' sugar
1 tablespoon boiling water
Directions
1. Preheat oven to 450ºF. Arrange tart shells on a baking sheet.
2. Bake the tart shells at 450ºF for 6 minutes. Remove the shells from
the oven and allow them to cool.
3. Reduce oven temperature to 375ºF.
4. Spoon 1 teaspoon of raspberry jam in the bottom of each tart shell.
Spread the jam to make a thin layer.
5. Beat the softened butter and granulated sugar together in a bowl
with an electric mixer until smooth and creamy.
6. Add the egg, flour, ground almonds, baking powder, and almond
extract to the butter mixture. Mix well.
7. Spoon 1 tablespoon of the butter mixture on top of the raspberry jam
layer at the bottom of each tart shell.
8. Bake the tarts at 375ºF until the filling is bubbling, 25-30 minutes.
9. Stir the confectioners' sugar and boiling water together in a bowl
until the icing is smooth. Drizzle it over the warm tarts.
10. Allow the tarts to cool and enjoy a sugary treat!
Makes 12 tarts
Crust:
12 3-inch unbaked tart shells
1/4 cup raspberry jam
Filling:
1/4 cup butter, softened
1/4 cup granulated sugar
1 large egg
1/4 cup all-purpose flour
5 tablespoons ground almonds
1 teaspoon baking powder
1 teaspoon almond extract
Icing:
5 tablespoons confectioners' sugar
1 tablespoon boiling water
Directions
1. Preheat oven to 450ºF. Arrange tart shells on a baking sheet.
2. Bake the tart shells at 450ºF for 6 minutes. Remove the shells from
the oven and allow them to cool.
3. Reduce oven temperature to 375ºF.
4. Spoon 1 teaspoon of raspberry jam in the bottom of each tart shell.
Spread the jam to make a thin layer.
5. Beat the softened butter and granulated sugar together in a bowl
with an electric mixer until smooth and creamy.
6. Add the egg, flour, ground almonds, baking powder, and almond
extract to the butter mixture. Mix well.
7. Spoon 1 tablespoon of the butter mixture on top of the raspberry jam
layer at the bottom of each tart shell.
8. Bake the tarts at 375ºF until the filling is bubbling, 25-30 minutes.
9. Stir the confectioners' sugar and boiling water together in a bowl
until the icing is smooth. Drizzle it over the warm tarts.
10. Allow the tarts to cool and enjoy a sugary treat!