Glacé Cherry Bakewells

A cherry bakewell is one of those little treats you expect at any traditional tea. These don't contain the usual jam base but instead have pieces of glacé cherry in the almond frangipane to add an additional sweetness. They may seem a little complex to make, but with a bit of care and patience they are definitely achievable by even the most amateur baker.

Recipe - Makes 12

For the pastry:

• 200g plain flour
• 100g butter, diced
• 80g caster sugar
• 1/2 egg, beaten
• 2 tbsp cold water

For the frangipane filling:

• 150g butter, softened
• 150g caster sugar
• 2 eggs
• 120g ground almonds
• 30g plain flour
• 1/2 tsp almond extract
• 80g glacé cherries, chopped

For the icing:

• 150g icing sugar
• 2 tbsp water
• Glacé cherries, halved

Start by making the pastry. Tip the flour in a bowl and add the butter. Rub in to form breadcrumbs. Stir in the sugar and egg, then add enough water to bring the mix together to a dough. Turn out onto a work surface and knead for a few seconds to smooth. Wrap in clingfilm and chill for 30 minutes.

Remove the pastry from the fridge and roll out between two pieces of clingfilm to 5mm thick. Use a lightly floured 9cm diameter fluted cookie cutter to cut out rounds of the pastry. Carefully use the pastry to line the holes of a 12-hole muffin tin, easing it gently into the base and corners, then pressing it up the sides to just below the rim. Re-roll the pastry if needed to line all holes of the muffin tin. Chill for 30 minutes.

Preheat the oven to 190C and put a baking tray inside to heat up. Meanwhile, beat the butter and sugar together to very soft. Gradually whisk in the eggs then tip in the flour and almonds. Fold in, followed by the almond extract and glacé cherries. Remove the muffin tin from the fridge and divide the frangipane mixture between the pastry cases, levelling with a palette knife and ensuring it is 5mm below the rim of the pastry. 

Place the muffin tin on the preheated tray and bake for 20-25 minutes or until brown and set. Remove from the oven and run a palette knife gently round the edge of each to loosen. Leave for 5 minutes in the tin to cool then gently remove each tart from the tin and place on a wire rack to cool.

Once the tarts are completely cool, make the icing by mixing the icing sugar and enough water in a bowl to form a fairly stiff but spreadable icing. Spread a layer over the frangipane of each tart and press half a glacé cherry into the centre of each. Leave for the icing to set.