BAKEWELL TARTS

Steps:

• 1. Make the pastry first. sift together the flour and icing sugar and then cut in the butter until it resembles breadcrumbs. Mix the egg yolk with 2 - 3 tbsp's cold water and add to the flour mix. Combine until the dough just comes together.
• 2. Place the dough on top of a sheet of clingfilm and slightly flatten into a rough disc shape. Wrap in clingfilm and chill for 30 minutes.
• 3. Roll out dough and cut into 12 rounds (fluted if possible) about the thickness of a £ coin / 2ml using a 9 - 10 cm cutter. Place rounds into tart tin tray or individual tart tins. Cut squares of baking paper, place into each tart and weigh down with baking beads. Place back in fridge for another 30 minutes.
• 4. Meahwhile, pre-heat oven to 200c. When tart cases are chilled blind bake for 10 minutes, then remove beads and baking paper and bake for another 2 - 5 minutes until to bottoms of the tart cases are just dry / tart edges are JUST browning. Set aside on a wire rack to cool.
• 5. Now time to make the filling. Cream the butter , then add the sugar and beat until pale and smooth. Ad the almonds, egg, almond extract and flour and beat until smooth and set aside.
• 6. Lower the oven to 180C. Spread about 1/2 tsp of the raspberry jam over the bottom of each tart and spoon in the almond mix, so that it comes about half way up the tarts, and place the tarts back in the oven for about 20 minutes. and transfer to a wire rack to cool in the tart tins / tray for about 5 minutes before removing the tarts.
• 7. For the topping. Mix the icing sugar with about 2 tbsp of water and combine well. Add a little extra icing sugar if it is too runny. It needs to be dolloped with a spoon on top of the tarts - not poured. Spread the icing over each tart. Cut the cherries into half each and place on top of the tarts.