Cherry Bakewell Tarts (Print Version)

# Ingredients:

01 - 250g (1½ cups + 1 tbsp) plain flour.
02 - 60g (1/4 cup + 3 tbsp) icing sugar.
03 - 125g (1/2 cup + 1 tbsp) cold unsalted butter, cubed.
04 - 2 large egg yolks.
05 - 2-4 tbsp ice water.
06 - 60g (1/4 cup) unsalted butter, room temperature.
07 - 60g (1/4 cup + 1 tbsp) caster sugar.
08 - 60g (1/2 cup + 2 tbsp) ground almonds.
09 - 1 large egg.
10 - 1/2 tsp almond extract.
11 - Cherry jam/conserve.
12 - 100g (1/2 cup + 3 tbsp) icing sugar.
13 - 3-5 tsp milk.
14 - 12 glacé cherries, halved.

# Instructions:

01 - Mix flour and sugar. Cut in cold butter until crumbly. Add egg yolks and ice water. Form dough, divide in two. Chill 30 minutes.
02 - Heat oven to 180°C/350°F. Roll dough 3mm thick. Cut rounds and line mini tart tins. Chill again.
03 - Beat butter and sugar. Mix in almonds, egg, and almond extract. Put in piping bag.
04 - Spread jam in cases. Pipe frangipane on top. Seal edges carefully. Bake 10-15 minutes. Cool completely.
05 - Mix icing sugar and milk. Ice cooled tarts. Top with half cherries.

# Notes:

01 - Traditional British tea-time treat.
02 - Important to seal jam with frangipane to prevent bubbling during baking.

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