Party Food – Mini Bakewell Tarts

I have been asked to compile a menu for an outside event and the client wants a classic British tart to round of the evening. It’s a stand up event so all the food needs to be suitable for eating with fingers, but the brief is for something more substantial than itty-bitty one bite canapés. I will suggest Mini Bakewell Tarts.

If you are about to have a party and want something sweet to offer then why not have a go at making these. The pastry shell is very small so it’s fairly easy to mould, and the filling is dense so leakage is unlikely to be a problem. Push the pastry firmly into the moulds, filling any cracks, and make sure you allow the pastry to chill before filling and baking.

Baking the tarts

Once the tarts are cooked you can have fun decorating them. It’s a bit late for British raspberries now but some fondant icing and toasted almonds will work very well. To toast the almonds spread out onto a baking sheet and place on the top shelf of a hot oven for a few minutes, until they turn a lovely golden brown.

Toasted Almonds

Mini Bakewell Tarts

  • To make sweet pastry, process 125g of diced (room temperature) butter and 90g of caster sugar until smooth. Mix in an egg then pulse in 250g of plain flour. Knead lightly then chill for 20 minutes.
  • For the frangipane whisk together 125g of soft unsalted butter with 125g of caster sugar until pale and fluffy. Beat 2 eggs (room temperature) and gradually whisk them into the butter mix. Fold in 125g of ground almonds & 1 tablespoon of flour.
  • For the fondant icing beat 50ml of warm water into 350g of icing sugar.
  • Roll out the pastry until it reaches the thickness of a 2p piece. With a pastry cutter cut out circles large enough to line the greased mini muffin moulds. Push into the moulds and cut off the overhang. Place in the freezer to chill & set the pastry.
  • Place a small dollop of raspberry jam into each tart case and fill to the top with frangipane.
  • Bake at 180 until the filling is golden and puffy and the pastry is crisp – about 20 minutes.
  • Allow to cool a little then remove from the moulds. Place on a cooling rack and cool completely.
  • Once cool pipe over the icing and decorate with toasted almonds, fresh raspberry and a dusting of icing sugar.

 

Mini Bakewell Tart
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