I was in London for a couple of days and was delighted to visit my English cousin and his family. He even cooked from scratch an exquisite meal, (save for the dessert), a quintessentially English Bakewell tart. A Bakewell tart is originally from Derbyshire, and if you have ever been to this lovely region of rolling hills, adorable sheep grazing about, steeples and vicars, you’d know that this is the ideal setting to have tea and English pastries.
I devised a quick and easy way to make it, in single-serving portions, by using Digestive biscuits as a base.
Digestive cookies can be found in mainstream supermarkets in the international section. Otherwise, use a really crumbly cookie, like a very buttery shortbread.
Makes 6 to 8 mini-Bakewell tartlets.
2 large eggs, room temperature
½ cup unsalted butter, room temperature
¾ cup granulated sugar
1 cup almond flour
¼ cup all-purpose flour
1 tablespoon orange or citrus rind
6 Digestive cookies or similar cookies
¼ cup or more raspberry jam or spread
Garnish: ¾ cup sliced almonds
1 cup fresh raspberries
1. Mix the butter and sugar till fluffy. Add the eggs, one at a time, rind and then add the almond flour and regular flour. When the batter is smooth and shiny, stop. Place one cookie (upside down) in a muffin or tartlet mold, slather with a couple of teaspoons of jam and place a couple of dollops of batter over the jam. Smooth the top with a spatula and sprinkle a few almond slices.
2. Bake in a preheated 325F oven for about 15 minutes or longer until the tarts are set and a cake tester inserted in the batter comes out clean. Cool and serve with fresh raspberries if desired.
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