These adorable mini cherry bakewell tarts are so scrumptious! Made with homemade tart crust and an almond frangipane filling, the individual tarts are topped with lemon glaze and cherries.
Beat the butter superfine sugar and egg yolk with a hand mixer until combined. Slowly add the flour and almond flour.
Lightly flour a kitchen surface. Transfer the dough onto it and knead several times until smooth. Wrap the pastry in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 160C/320F.
Use a pastry cutter to 12 10-cm circles out of the pastry. Press the circles into the muffin tins, ensuring they stick to the sides and slightly over the top. Push out any creases.
Cut some sheets of baking paper and press them into each muffin tin. Fill with dried rice or beans and blind bake for 20 minutes, removing the muffin tin halfway through to discard to beans/rice. Let them cool completely.
Make the almond filling by beating the butter and superfine sugar until light and fluffy. Beat in the eggs, one at a time, then add almond flour and all purpose flour.
Divide the jam amongst the muffin tins, then add the filling on top.
Bake the tarts for 20 minutes or until golden.
Remove the tarts from the oven and neaten the sides if needed. Cool completely.
Mix the confectioners' sugar with lemon juice and spread over the top of the cooled tarts. Top with half a glace cherry.
Notes
TO STORE: Leftovers will keep well at room temperature in an airtight container. They will keep well for at least a week.TO FREEZE: Place the mini tarts in a ziplock bag and store it in the freezer for up to 6 months.