Bakewell Tarts

Preheat the oven to 180C (350F).

For the shells, paddle Unsalted Butter (1/3 cup), All-Purpose Flour (1 cup), Powdered Confectioners Sugar (1/3 cup), Salt (1 pinch), and Almonds (8 tsp) and beat until the mixture resembles breadcrumbs. Add Egg (1) and Vanilla Extract (as needed) and bring the mix together until it forms a ball. Flatten and chill for 30 mins.

Divide the dough into 6 equal balls.

Roll the dough to 3mm thickness. Drape a pastry circle over your rolling pin and lower into the mini tart tin, pressing the pastry with your fingers. Trim the excess and chill for 30 minutes.

Cover the pastry with baking paper, fill with baking beans and bake for 10 minutes. Remove from the oven and take out the beans and paper. Return to the oven and bake for another 3-5 minutes.

For the raspberry jam, combine Granulated Sugar (1/2 cup) and Fruit Pectin Powder (1 Tbsp) and mix well.

Toss the Fresh Raspberries (2 3/4 cups) and Lemon Juice (0.5 oz) in the sugar and pectin mixture. Transfer to a pan and over a medium heat. Cook, stirring occasionally until the fruits have softened and the mix is thick and jammy, around 30 mins depending on fruit.

Remove from the heat and chill.

For the frangipane, beat Unsalted Butter (1/3 cup) and Powdered Confectioners Sugar (3/4 cup) together until pale. Add in the Eggs (13 tsp) and mix well.

Mix the Almonds (2/3 cup) and All-Purpose Flour (8 tsp) and add to the mixture. Fold until combined.

Transfer to a piping bag.

For the icing, mix Powdered Confectioners Sugar (1 1/3 cups) with hot Milk (4 Tbsp) until combined.

Transfer to a piping bag.

To assemble, spread 1 full tsp of jam in the bottom of each tart.

Divide the frangipane filling evenly amongst the tartlets and bake for 15 more minutes in 180C (350F).

Remove from the oven and let them cool to room temperature.

Cover the top of each tart with icing and Glace Cherries (6).