Cherry Bakewells

Ingredients

For the Dough
  • 100g Plain flour
  • 20g Ground almonds
  • 20g Icing sugar
  • 50g Soya marge
  • 1 tsp Water

For the Filling
  • 40g self-raising flour 
  • 30g sugar
  • 1 tsp baking powder
  • 2 tsp vegetable oil
  • 3 tbsp cold water

For the Icing
  • 100g icing sugar
  •   1-2 tsp water
  • 8 glace cherries

Method

For the Dough:
  1. Combine the flour, icing sugar and almonds and mix well
  2. Rub in the soya marge to create a smooth dough, adding water if required
  3. Roll out the dough to about 0.5cm thick and cut into eight pieces
  4. Press into a greased muffin pans to create a tart base.
  5. 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)
  6. Remove from the oven and allow to cool 

For the Filling:
  1. Combine the almonds, self-raising flour, sugar and baking powder and mix well
  2. Add the vegetable oil, water and almond essence and blend thoroughly
  3. Add a tablespoon of jam to the bottom of each tart
  4. Spoon the almond filling over the jam and return to the oven
  5. Bake for 15 minutes (until the topping is risen and a skewer comes out clean)
  6. Allow to cool.

For the Icing:

  1. Mix the icing sugar with a little water and stir well until thick.
  2. Spread on each cooled tart and top with a cherry. 
  3. Chill before serving

Cooking Temperature: 180 degrees

Cooking Time: 20 Minutes plus prep

Serves: 8

Keeps For: 5 days

Tips and Comments

  • Shop bought jam can of course be used if you don't have a batch of the home-made stuff kicking about!



  • If the icing is a bit too runny, either add more icing sugar or apply it in two coats. letting it run off and go dribbly always makes it look like you've been more generous anyway!