![]() you can make your own though by mixing 2 level tsps of baking powder per 150g of plain flour before using Sugar – I used caster sugar as it’s a classic and works well for lighter coloured sponges like these.Butter – I tend to use a baking spread when it comes to the sponge of a cake as I find it makes a nice and light sponge.The sponge essentially replaces the idea of the frangipane. The cupcakes are super simple, with just an easy almond based addition to create a nice almond base flavour. A cupcake version just had to happen right?! The general flavour combinations of almond, and cherry/raspberry is just my favourite thing on the planet, with my Bakewell blondies being one of the most popular recipes I have ever written, as well as my Bakewell NYC Cookies… they’re glorious. I have my Bakewell tart recipe on my blog, and it’s one of the best recipes on here. “A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.” Wikipedia – is the definition of a Bakewell tart, and I basically adore every single thing about this. The idea of a cupcake version of a Bakewell tart had me at the start, and now these cupcakes are some of my favourites ever. So I know I have a habit of merging ideas, but I just can’t complain… I adore it. Please see my disclosure for more details!* A cupcake twist on the classic… Cherry bakewell cupcakes with almond sponges, jam, almond buttercream frosting, and a glacé cherry of course! Serve warm or cold.*This post may contain affiliate links. Remove the tart from the tin (see tip) and transfer to a serving plate. ![]() Using a spoon, zigzag the icing over the tart and leave to set.To finish, make a glace icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape.Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.Alternatively, beat together with a wooden spoon if making by hand. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Prick the base of the pastry all over with a fork. Roll the pastry out on a floured surface as thinly as possible, 1–2mm thick and use to line the tin, making a small lip around the top.Add the sugar and mix in briefly, then add the egg and 1 tablespoon of water.First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs.Preheat the oven to 190☌/170☌ fan/Gas 5, and slip a heavy baking sheet inside to heat up. ![]() You will need a 28cm round, loose-bottomed fluted tart tin, 3–4cm deep.Slide the tart off the base on to a serving plate. An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin.Dry each one individually with kitchen paper. The apricots need to be as dry as possible to prevent the juice soaking into the pastry.Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.2 x 400g tins of apricot halves in natural juice, drained (reserving the juice), sliced and dried (see tips below).75g (3oz) ground almonds, plus extra for sprinkling (see tips below).175g (6oz) plain flour, plus extra for dusting. ![]() The pastry also freezes well, as a block or ready-rolled and lining the tart case, depending on how much space you have in your freezer. The tart can be frozen – defrost at room temperature before serving. If time is short, you could use a 500g pack of shop-bought short-crust pastry.įully made and cooked, the tart can be kept in the fridge, covered in foil, for one day and reheated in a low oven to serve. When filling the pastry case, it's best to add the apricots at the last possible moment so that the juices don't make the base wet. Apricots and frangipane filling in a crisp pastry case give a smart, delicate tart. ![]()
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