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Bakewell Baby.

Today I had my father-in-law and his wife over to see our gorgeous Harley (my grandson).  I'd offered cake and coffee with the delight of seeing his great grandson although I swear just a smile from that gorgeous bubba is more than a treat enough for anyone.

Also as some of you may have seen my lovely step-mum had commented not only on my poor spelling and that she'd like me to bring cake when I pop in this evening, so I decided to make some bakewells mini ones and a tart. I'm guessing that they must be good as my father-in-law ate 5, so I'll share they recipe with you.

Bakewell Tart

Sweetcrust pastry
250g plain flour
1 egg yolk
3tsp cream
2tbsp icing sugar

Blend flour, butter, sugar and egg yolk if still dry add cream blend till comes into a ball, wrap in clingfilm and chill in fridge for 30 mins.

Strawberry jam
100g flour
100g ground almonds
1 tsp almond extract
150g caster sugar
150g butter
3 eggs
2oz flaked almonds

Mix flour, butter, sugar, ground almonds & eggs in food processor. Add a teaspoon of almond extract to taste.

Roll out pastry and line  tart tins, (I used brioche bun tins)  Spoon 1 tbsp of jam, then cover with frangipane batter top with flaked almonds and bake at 180˚c for 20-25 mins if begins to brown too quickly cover with foil.

I dust with icing sugar but equally as nice make up a little icing with water and pipe lines over top, then sprinkle with toasted almonds.