Ingredients
Pastry
- 200 g plain flour
- 100 g butter, chilled, cut into cubes
- 15 g Raw caster sugar
- 1 egg yolk
- 20-30 g chilled water
Almond sponge filling
- 90 g homemade apricot jam
- 50 g blanched almonds
- 60 g unsalted butter, room temperature
- 30 g SR flour
- 60 g Raw caster sugar
- 1 large egg
- 1/2 tsp Almond extract
Almond icing
- 120 g icing sugar, sieved
- 3 tsp Milk
- 1 tsp Almond extract
- 9 glace cherries, halved (or goji berries)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place flour, butter and sugar in TM bowl and mix for about 5-10 seconds on speed 6 until mixture resembles breadcrumbs.
Add the egg yolk and water and knead for 10-20 seconds on interval speed until dough starts to come together in beads. Add a little more water if necessary.
Turn the mixture onto a floured surface, knead slightly and press together to form a smooth, flat disc. Wrap the dough in plastic wrap and place in the refrigerator for about 30 minutes to rest.
Preheat oven to 170 degrees C. Grease 2 x 12-hole shallow patty pans.
Grind almonds for 8-10 seconds on speed 7. Decant into a small bowl.
Add butter and sugar to TM bowl and cream speed 4 for 1 minute until light in colour and fluffy in texture. Scrape sides. Add the egg and continue mixing on speed 4 to combine.
Add the almond essence, SR flour and return the ground almonds to TM bowl. Mix until just combined for 5-10 seconds on speed 4.
Roll out the pastry to 2-3m thick on a clean surface lightly sprinkled with flour.. Cut 18 fluted rounds with a 7cm cutter. Line patty pans with the pastry rounds and prick base with a fork.
Add a dollop (approx 1 tsp) apricot jam to the pastry rounds and top with approx. 2 tsp almond sponge filling.
Flatten with the back of a spoon. The sponge will rise slightly, so do not fill to any higher than the edge of the pastry. Sprinkle with a few flasked almonds if you do not wish to ice the tarts.
Place the tarts in a pre-heated oven and bake for 10-12 minutes or until golden brown. Allow to cool, then ice with almond icing (below).
Add butter and sugar to TM bowl and cream on speed 4 for 1 minute or until light in colour and fluffy in texture. Scrape sides.
Describe the preparation steps of your recipe
Combine sieved icing sugar, milk and almond extract in a bowl and mix well until smooth. Spoon a little onto each tart. Decorate with a half a glace cherry or with goji berries. Allow to set at room temperature.
Pastry
Almond sponge filling
Almond icing
Tip
I used a few goji berries in place of the glace cherry, which of course is not very traditional, but adds a little burst of antioxidants 
This recipe may look fussy, but it really is easy and so worth the effort if you are a lover of bakewell tarts. This is a tweaked version of my Nan's recipe and an old childhood favourite. I used Tenina's Dried apricot preserve but reduced the sugar to 200g and lemon juice to 80g.
You can find more of my recipes on my blog at //mixingituphk.blogspot.com.au
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made 1 giant bakewell tart and it turned out perfect - cooked for about 25 mins and doubled the almond icing - yum - thank you for this recipe
Very nice. Couldn't stop eating them. Lol.
I made these and they didn't last long. They were delicious, lovely and almondy. I will make them again.
Sorry about that! I have fixed up the method. You can always check the recipe on my blog if this happens again
http://mixingituphk.blogspot.com
Paula
.? Step 5 grind Almonds and decant to a bowl, step 6 add eggs, mix to combine. (With what?)
tried these and yummy, missing step is butter and sugar I think
Yummmmm. Can't wait to try these.