Cherry Bakewell Tartlets

From: Helene Dujardin

Makes ten 3-inch tartelettes.

Sweet shortcrust pastry:

• • 8oz all purpose flour

  • 1oz sugar

  • 4oz butter, cold (frozen is better)

  • 2 egg yolks

  • ½ tsp almond extract

  • 1-2 Tbsp cold water

Frangipane:

• • 4.5oz butter, softened

  • 4.5oz powdered sugar

  • 3 eggs

  • ½ tsp almond extract

  • 4.5oz ground almonds (or other nut of your choice)

  • 1oz all purpose flour

Jam or preserve of your choice

Prepare the dough:

• 1. Sift together flour, sugar and salt.

  2. Grate butter into the flour mixture, using the large hole-side of a box grater.

  3. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

  4. Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture.

  5. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

  6. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Prepare the frangipane:

• 1. Cream butter and sugar together for about a minute or until the mixture is primrose in color and very fluffy.

  2. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition.

  3. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine.

  4. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again.

  5. With the beaters on, spoon in the ground nuts and the flour. Mix well.

  6. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow color.

Assemble the tartelettes:

• 1. Place the chilled dough disc on a lightly floured surface.

  2. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out.

  3. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll.

  4. When the pastry is to the desired size and thickness, transfer it to the tart pans, press in and trim the excess dough.

  5. Patch any holes, fissures or tears with trimmed bits.

  6. Place the tarts on a baking sheet line with parchment paper and chill in the freezer for 15 minutes.

  7. Preheat oven to 200C/400F. Position a rack in the center of the oven.

  8. Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base.

  9. Top with frangipane, spreading to cover the entire surface of the tart.

  10. Smooth the top and pop into the oven for 30 minutes.

  11. Five minutes before the tart is done, the top will be poofy and brownish.