Raspberry Bakewells & Walnut Tarts
These tarts use exactly the same pastry & filling, but the raspberry ones have more toppings :D
Ingredients (to make 12)
Pastry
200g unsalted butter
450g plain flour
pinch of salt
(okay, we had some left over & made Jam Tarts!)
Filling
110g unsalted butter
110g golden syrup
1 tsp vanilla extract
225g brown sugar
3 eggs (beaten)
1 walnut halve for each tart
50g icing sugar
Raspberry Bakewell Topping
50g Raspberry Jame
50g icing sugar
1 raspberry for each tart
To make the pastry
1) Preheat the oven at 200 degrees
2) Sift the flour, add the butter diced and make into breadcrumbs.
3) Stir in salt, add 2-3 tsp of cold water
4) Knead mix into hard dough
5) Cling film and leave in fridge for 20 minutes
6) Meanwhile, butter and greaseproof paper a cupcake tray.
7) Roll out dough, cut into large circles (we used a mug) & then press into cupcake tray.
8) Blind bake the pastry in the oven for 20 minutes (Put more greaseproof paper on top of the pastry & pour dried beans into the middle of the pastries to hold to shape)
...whilst that bad boy's baking...
To make the filling
1) Put the butter, golden syrup, vanilla extract and sugar into a saucepan over a low heat until all the butter has melted.
2) Take off the heat. Add the eggs and mix well.
3) Once the pastry cases are done, remove the beans & greaseproof paper from their tops. Pour the filling into the pastry cases and bake for another 30 minutes. (Reduce the oven heat to 180 degrees)
4) Once cooked, leave on the side to cool.
For the Walnut Tarts
1) Make a fairly thick icing (icing sugar + water). Then, using a knife, dribble the icing over the tarts.
2) Place 1 walnut half on top.
For the Raspberry Bakewells
1) Spread a spoonful of raspberry jam over the top of each tart.
2) Make a fairly thick icing (icing sugar + water). Then, using a knife, dribble the icing over the tarts.
3) Place 1 raspberry on top.
So good!!
xxx
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