Cherry Bakewells
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Method
For the Dough:
For the Filling:
For the Icing:
- Combine the flour, icing sugar and almonds and mix well
- Rub in the soya marge to create a smooth dough, adding water if required
- Roll out the dough to about 0.5cm thick and cut into eight pieces
- Press into a greased muffin pans to create a tart base.
- Prick each base with a fork and bake at 180 degrees for about 6 minutes (until the pastry is starting to firm but not fully cooked)
- Remove from the oven and allow to cool
For the Filling:
- Combine the almonds, self-raising flour, sugar and baking powder and mix well
- Add the vegetable oil, water and almond essence and blend thoroughly
- Add a tablespoon of jam to the bottom of each tart
- Spoon the almond filling over the jam and return to the oven
- Bake for 15 minutes (until the topping is risen and a skewer comes out clean)
- Allow to cool.
For the Icing:
- Mix the icing sugar with a little water and stir well until thick.
- Spread on each cooled tart and top with a cherry.
- Chill before serving
Cooking Temperature: 180 degrees
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Cooking Time: 20 Minutes plus prep
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Serves: 8
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Keeps For: 5 days
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