Mini Bakewell Tartlets

• shortcrust pastry↗2 × 320 г листи з чистого вершкового масла g
• unsalted butter↗120 г g

  soft

• fine golden sugar↗120 г g
• egg↗1
• plain flour↗1 ст. л. tbsp
• ground almond↗110 г g
• cherry jam↗90 г g
• powdered sugar↗200 г g
• glazed cherries12

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection, gas 4). Grease a 12‑cup muffin tin with a thin layer of butter. Roll out the shortcrust pastry sheets and, using a round cutter 10 cm in diameter, cut out 12 circles. Press them into the tins so the pastry fits tightly and slightly overhangs the edge, smoothing any folds. Chill the tin for 20 minutes. Prepare baking paper sized 10 cm × 10 cm, unfold it and place it in each tartlet, filling it with ceramic beans, rice, or dry beans. Bake for 10 minutes, then remove the paper and beans and bake another 10 minutes until the bases are golden‑brown. Let cool.

2. 2

   Beat the butter with the sugar until light and fluffy, then add the egg and mix quickly. Incorporate the flour—it will prevent the mixture from separating. Gently fold in the ground almond. Spoon a level teaspoon of cherry jam into each tartlet, then top with 1 tbsp of crème frangipane. Bake for 20 minutes until the cream is browned and set. Cool completely, and optionally trim the edges with a knife.

3. 3

   Mix the powdered sugar with 2 tbsp of water to a smooth glaze. Drizzle it over each tartlet, garnish with a glazed cherry and let set for 20 minutes. Serve with your favorite tea.