Bakewell Tarts
Sweet tarts filled with raspberry jam and almond cream.
Ingredients
Flour (for tart crust)
4 oz (120 g)
Powdered sugar
2 oz (60 g)
Raspberry jam
2 oz (60 g)
Granulated sugar (for almond filling)
4 oz (120 g)
Butter or margarine (for almond filling)
4 oz (120 g)
Eggs (for almond filling)
4 oz (120 g)
Almond flour (for almond filling)
4 oz (120 g)
Flour (for almond filling)
1/4 oz (7.5 g)
Instructions
1
Prepare the tart shell
Prepare the tart shell using an 8-inch tart pan.
2
Make the almond filling
Mix granulated sugar, butter, eggs, almond flour, and a small amount of flour to make the Frangipane filling.
3
Fill and bake
Spread raspberry jam on the bottom of the tart shell, pour in the almond filling, and bake.
