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This recipe for bakewell tarts is a great tart recipe to try at home. Also known as congress tarts, this congress / bakewell tart recipe makes around 14 tarts for you to enjoy.
 Ingredients
350g sweet shortcrust pastry
2 tablespoons raspberry jam
60g soft butter, plus a little extra for greasing
60g caster sugar
1 large egg
30g ground almonds
30g self-raising flour, plus a touch for dusting
A few drops almond essence
A few flaked almonds, for the tops
Mise en place
1. Make the shortcrust pastry and allow it to rest for about 30 minutes.
2. Lightly grease a bun tin with a touch of butter.
3. Break an egg into a small jug or cup and beat well.
4. Weigh and measure all ingredients.
5. Pre-heat the oven to 175°C (Gas Mark 3).
Method
1. Lightly dust your work surface and rolling pin with a touch of flour and gently roll out the pastry until it’s nice and thin. Take a pastry cutter and cut out 8cm circles.
2. Neatly line the bun tin with the circles of pastry. In the centre of each one, spoon in a small amount of jam. Place aside to rest while you make the filling.
3. Place the butter and caster sugar into a clean mixing bowl. Using a handheld electric whisk, cream together until light and fluffy and pale in colour. While still whisking, slowly add the beaten egg a little at a time. When all the egg has been incorporated, add a few drops of almond essence for a little extra flavour. Remove the whisk.
4. Sieve the flour and ground almonds into the mixture in the bowl and fold in using a metal spoon or spatula.
5. Spoon the mixture into the prepared tart cases (about 1 well-heaped teaspoon in each, ensuring the jam is covered).
6. Sprinkle a few flaked almonds on the top of each congress / bakewell tart.
7. Place the congress / bakewell tarts in the centre of the pre-heated oven and bake for about 25 minutes until the tarts are just firm to touch and the pastry is a light golden brown and crispy.
8. Remove the congress / bakewell tarts from the oven and allow to cool slightly, then transfer the tarts on to a cooling rack to finish cooling completely.
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