One of the biggest problems with baking cakes regularly is eating cakes regularly… but I’d hate to be put off by something so trivial.
A friend’s birthday gave me the chance to try something different, and I have to admit that they went down so well that I think I might be the long lost lovechild of Mr Kipling. Mrs Kipling may be less pleased.
An admission: due to my inability to multi-task, these tarts were a team effort. Thanks Olly for making the short crust pastry!
This was rolled and rolled and rolled… zzz… until thin enough to provide the outer casing for the bakewells.
I used a yorkshire pudding tray as opposed to a muffin tin, which is shallower, but seemed to work better.
Pop a tsp of jam in the bottom of each. The recipe said to use strawberry but I think raspberry jam is what Mr K uses…
The best bit about a cherry bakewell is undoubtedly the the almondy bit. Forget the actual cherry. Half the people I know pull it off and bin it anyway.
Note to self: remember to give yourself enough time for tarts to cool sufficiently before trying to ice. If you don’t you might find yourself putting the tray near an open window because it’s almost midnight and you want to go to bed.
Top tarts with water based icing.
Make sure it’s really thick. Nobody enjoys a disappointing icing.
Add half a glacé cherry to each while the icing is still sticky. Water icing sets quickly so have the cherries pre-halved beforehand.
Nom nom nom.