00:14well hello there folks and a very warm festive welcome back to what's for tea
00:18and it's lovely to see you all again as usual and today i've got this wee archive recipe for you
00:24these are bakewell tarts they are just amazing it's just pastry and the bottom you've got some jam
00:30and then a layer of almond frangipani or frangipan and then some icing on the top with a wee glassy
00:36cherry so i'm going to pass you over to me from a few years ago i'll catch up with you
00:41at the end
00:42this is everything that i've used here but as usual all of the ingredients will be in the description
00:47box down below so i've got some short crisp pastry some ground almonds icing sugar sugar i've got
00:54some unsalted butter i've got one egg i've got some jam that's cherry jam glassy cherries and also
01:01some almond extract and some milk as well the pastry i'm using is from aldi if you're good at your
01:08own
01:08short crust pastry go ahead and if you've got a spare week to make it then that's fine i just
01:14don't have the patience for pastry and the aldi one in my opinion is the best and i've used most
01:19of them
01:19by now this is the jam that i'm using here this is cherry jam but you can use raspberry strawberry
01:25whatever you like and these are the glassy cherries you're going to want six of these
01:29and just chop them in half there are lots of different foil cases you can use you've got
01:34really deep fill ones which i use for mince pies or the shallow ones i would recommend going with the
01:41shallow ones and you're also going to need a cookie cutter just to cut out your pastry slightly bigger
01:46than the top of the cases that you're using if you're not using cases you can of course use a
01:52muffin tin or a cupcake tin so the first thing you want to do is roll out your pastry just
01:58make sure
01:58your pastry is sitting at room temperature for 10 to 15 minutes before you start and it will roll out
02:04much easier without all those nasty cracks that you can get so just go all over your pastry and stamp
02:11out as many cases as you can and then just take away the excess pastry and you can use this
02:17for
02:17something else and it does freeze really well as well i wouldn't recommend re-rolling it and cutting
02:24it out again because you know it wouldn't be very nice but you can use it for other things so
02:29you just
02:29want to lift one of your discs place it on top of your case and then find something blunt and
02:35pointy
02:35the end of a rolling pin you know the end of a rolling pin is absolutely ideal and it will
02:40just
02:41push your pastry into place exactly where you want it you know just be gentle and it will slip in
02:47really really easily just like this this was a wee hack that i seen on someone else's video so yeah
02:54really glad that i found this because it saves you tearing the pastry with your fingernails or with your
02:59hands and as you can see it goes in really nicely you could spend a bit of time on this
03:03and get them
03:04perfect but they don't need to be perfect so just pop this into the fridge until you make your frangipan
03:11filling so grab yourself a large bowl to this we're going to add the unsalted butter you can use salted
03:18if you prefer and then with a hand mixer you just want to beat this for about a minute or
03:24a minute and a
03:24half just to soften it up to prepare for the rest of your ingredients so on top of this i'm
03:30going to put
03:30my castor sugar you can use ordinary white granulated sugar if you prefer and then my ground
03:37ground i've grilled ground almonds on top of that and then one large egg on top of that for extra
03:43almondiness i'm going to pop in one teaspoon of this almond extract and then you just want to beat
03:50everything together just for about a minute just until everything is nicely combined and comes together
03:59just like this the last thing i like to do is with anything like this is just go around with
04:04a spoon
04:05or a spatula just to make sure you haven't missed anything in the bottom of the bowl and it's nice
04:10and combined like this so i'm going to pop this into a piping bag the easiest way i've found of
04:15doing
04:15this is just popping your piping bag over a glass and then just filling your bag you know and it
04:21keeps
04:21upright nice and stable and then just gather the top give it a wee shake and that is ready for
04:27later
04:28on all you have to do is snip the end off of your bag so get your cases back out
04:32the fridge and we're
04:33going to put about half a teaspoon of jam in the bottom of each of these cases don't be tempted
04:39to overfill these or your jam could bubble up over your frangipan and that would be a nightmare
04:45so just a wee drop in the bottom make sure it's nice and even and not coming up the sides
04:49too much so something like this is ideal then we're going to go in with the frangipan
04:55like i said just snip the end off of your bag you want to do a nice blob in each
05:00of your cases don't
05:02worry if it's not coming to the edge because we're just going to use our finger to push this to
05:07the
05:07edge you want this nice and sealed all the way around to act as a bit of a barrier you
05:12know between
05:13that and the jam because like i said you don't want the jam to come up the sides over the
05:17top so pop
05:19this into the oven for about 20 minutes gas mark 4 or 180 c just until they're starting to go
05:26toasty on the top you don't want these too brown on the top because you don't want them crispy
05:30because that would completely change the texture you still want them nice and soft so pop them onto
05:36a wire rack and you want to allow these to cool for you know a couple of hours probably you
05:41do want
05:41them completely cool so you put your icing on it doesn't go sliding all over the place so get your
05:47icing sugar and to this you want to add a couple of tablespoons of milk you just add what you
05:54need
05:54you might not need as much as that and then about half a teaspoon of almond extract again just to
06:00make
06:00it extra almondy but your end result for your icing should be lovely and thick you know you don't want
06:06it too runny like i said so you might need to add less milk or more icing sugar to get
06:11it to this
06:13consistency so grab one of your tarts and it should have flattened down a wee bit you know that your
06:17topping should have flattened down a wee bit but if yours is still really domed if it's cooked really
06:23well and it's still really domed you can push it down with your finger really gently to give you more
06:28of a flat and even surface in preparation for your icing because you do want these nice and flat
06:35on the top so just grab about half teaspoon or a teaspoon of your icing start in the middle and
06:41just pull it out towards you to the edge of your pastry and it won't go any further if you're
06:47careful
06:47with it and i was really happy with this you can add more icing if you prepare give it a
06:53wee tap and it
06:53will even out nicely on the top and the last thing you want to do is add half of one
06:59of those glossy
07:00cherries and just look how perfect these are this is the first time i've made these you know so if
07:05i
07:05can do these like this so can you because i am in no way a baker or anything like that
07:11like i said this
07:11is a first time attempt but i'm really happy about how these came out and i will show you what
07:17they're
07:17like inside as well and if you want to store these you can store these in an airtight container
07:22for a few days and you can also freeze these as well and this is what they look like inside
07:28and
07:28you can see that jam in the bottom your lovely frangipan filling and that almond icing on the top
07:35and of course your wee cherry and it does have to be glossy cherries because it's the law so yeah
07:42i do
07:42hope you give these a go they were lots of fun actually so that was my wee take on the
07:47mr kipling
07:47classic do let me know what you thought of those or whether you're planning or not to give them a
07:53go
07:53and thank you so much for watching for the channel members and also my supporters over my patreon page
08:00for you all for watching leaving your lovely comments for those that share the videos those
08:05that bought me a coffee using the buy me a coffee link or left me a super thanks donation
08:11on the channel as well it's all very much appreciated and i will catch up with you during the week
08:17for
08:17another wee video or three back here on what's for tea so until you choose to join me again
08:23have a wonderful rest of your day and i'll see you soon bye for now bye now
08:41bye
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