Bakewell tarts

These Bakewell tarts provide a delicious way to refuel and also provide a decent amount of protein relative to other traybakes. The frangipane can be made prior to baking the tarts and kept in the fridge, however, do note that I always find it never holds its structure as well when trying to rise in the oven.

Serves 12

Ingredients:

Pastry

250g plain flour

125g butter

50g icing sugar

1 egg

OR

Shortcrust Pastry Block (Jus-Rol)

raspberry jam

Frangipane

250g butter

250g caster sugar

4 eggs

250g ground almonds

25g flour

flaked almonds

Method:

1). Firstly, grease a muffin tin with butter and dust lightly with flour. Then preheat the oven to 180C/Gas 4.

2). Next, if using pre-made pastry simple roll out onto a lightly floured work surface until 2-3mm thick, using a rolling pin and cut using a 10cm pastry cutter. If making the pastry rub together the flour, butter and icing sugar using your fingertips. Then bind together using the egg. Work together until combined into a ball, flatten and wrap in cling film. Chill for at least 20 minutes in the fridge. When ready to use remove from the fridge and dust the surface with flour. Using a rolling pin, roll out until 2-3mm thick and cut using a 10cm pastry cutter.

3). Place the 12 cut out discs into the greased muffin tins and chill in the fridge for approx. 15 minutes.

4) . Whilst waiting for the pastry to chill, make the frangipane. Simply beat the butter and sugar together using an electric mixer until pale and fluffy in consistency. Then add the eggs, one at a time, beating well after each addition. Mix in the almonds and flour and combine until mixed.

5). Remove from the fridge and line the bottom of the pastry cases with some jam (~2tsp).

6). Spoon some frangipane mixture into to jam filled pastry cases - or you can use a piping bag.

7). Top with a sprinkling of some flaked almonds.

8). Pop into the preheated oven.

9). Cook for approx. 30 minutes. Cooking times will vary depending on appliances. The frangipane should be lightly golden.

10). Leave the cool for a few minutes in the tin and then remove. Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 639

Fat (g): 40

Saturates (g): 18

Carbohydrates (g): 59

Sugars (g): 41

Protein (g): 10

The Sports Chef