When our new department boss asked me a few days ago how I felt about the company induction I attended a while back, I almost answered “Great, they had fantastic cake!” Don’t get me wrong, the day was also very informative and so on, but getting free lunch with half a bakewell tart as dessert was definitely one of the highlights of the whole thing. And it seemingly made such an impression on me that when I started thinking about the whole afternoon tea for two idea, I immediately set out to make a mini version.
This recipe took a little bit of fine tuning until I got the quantities quite right to make just two (as you can see from the first picture, my first try actually yielded three with lots of frangipane left over, and unfortunately I had to eat all of it), but they turned out really well in the end. Top two things I’ve learned while baking them:
1. Don’t skimp on the jam – having not enough jam in there is more disappointing than having it bubble over a bit.
2. Don’t overbake them – otherwise your frangipane layer will end up too firm and dry.
(adapted from this lovely recipe from Emily Cooks Vegan)
For the pastry
18g (7 tsp) flour
9g (2 tsp) butter or margarine (cold)
For the frangipane
8g (1 tbsp) flour
8g (4 tsp) ground almonds
8g (1/2 tbsp) sugar
A generous pinch of baking powder
A drop of almond extract
1 tsp vegetable oil
1 tbsp water
2 tsp jam
1 tsp flaked almonds
1. Preheat your oven to 190°C. Rub the butter into the flour until they resemble breadcrumbs (or use a pastry cutter.) Add a little bit of cold water until it comes together as a dough. Roll the dough out and cut out two circles. Transfer to a greased mini muffin tray and line two of the indents with it. Use a fork to prick the dough a few times. Bake for 5 minutes.
2. In the meantime, combine flour, ground almonds, sugar and baking powder. Add almond extract, oil and water and mix together. (Texture-wise, this should be somewhat runny.)
3. Remove your tart shells from the oven, fill each with a layer of jam and top with your frangipane mixture. Sprinkle the flaked almonds on top. Lower your temperature to 180°C and bake for around 15 minutes.