Individual Bakewell Tarts
We went to Bristol for a little city break and stumbled across this wonderful cafe, Full Court Press near our hotel. The coffee was fantastic, the staff were super friendly and the cakes!!! What can I say. Well worth a visit if you are ever in the area.....
Been a foodie, I love stubbling across these little independants cafes. Bristol itself was such a fantastic city, especially if you like eating, and beers!!! I drank many a fruit beer over the weekend. My favourites were from the Wild Beer Company (Please see my post of the Ultimae Fish Finger sandwich for a link to their website).
Ingredients
115g unsalted butter
115g golden caster sugar
2 eggs
200g ground almonds
35g plain flour
tub of sweet cherries
25g flaked almonds
apricot jam
pre-made shortcrust pastry sheets
Method
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Preheat oven to 180C (160C Fan or Gas Mark 4). Roll out the pre-made pasty and, cut & line the individual tartlet tins. Chill in the fridge
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Now make the filling. Mix the butter and sugar until light and fluffy. Once mixed alternate mixing in the eggs and ground almonds. , then fold in the flour. Take the tart tins out of the fridge and add a teaspoon of jam to the bottom of each one. Spoon the filling into the individual tart tins, then add some cherries, pushing them into the mixture. Finally sprinkle over the almonds and bake for 25 minutes
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Glaze the tarts with some warm apricot jam and turn out. They are best served warm so tuck in straight away!
I think they are best served with a scrummy flat white!!!
We didn't get breakfast in the hotel, so I work up starving and slightly hungover, so I knew I needed something sweet! I popped to the local cafe next dorr to get my fix. It was delicious! I did share with Jonny, but here's a part eaten picture of the actual bakewell I bought from Full Court Press Cafe -
