The classic bakewell tart- something I've made many times before, but yet still find myself wanting to make them time and time again. Why? - because I just love the combination of crisp shortcrust pastry, moist almond frangipan filling and sweet glace icing (plus you can't beat a juicy red glace cherry on top!). Where I work, at Birds of Derby, we sell mini bakewell tarts which I think are super cute, and I've tried multiple times to make something just as pretty. I have a mini muffin tin, but when I bake tarts in this I often have trouble getting them out and they usually end up looking a complete mess once I do finally remove them! This time, I was able to make them at college where I have access to a wider variety of baking tins! I dug out some individual tartlet tins with fluted edges which I thought would be perfect as they were deep enough to get lots of filling inside but still looked dinky.
Before lining the tins with my pastry, I lightly greased each one with melted butter as an extra precaution. This definitely paid off as only a couple got stuck after baking- result! Once the tarts were cool, I got straight on to the decorating part. I decided to go for two different looks- a classic tart with white icing and a glace cherry, but also a modern version with pink icing topped with sliced almonds.
I presented my finished tarts on my mini cake stands which I just love- they are perfect for displaying petit fours and other small cakes- what do you think?
