A Twist on a Bakewell Tart...

These classic bakewell tarts always goes down well and taste great if they are homemade.

What you need:

Sweet short crust pastry
Jam (flavour of your choice)
2 eggs
125g Self Raising Flour
125g Margarine
125g Castor Sugar
50g ground almonds
Candy melts

Firstly grease a deep muffin pan and line with circles of the cut, rolled pastry. These can then be filled with a teaspoon of jam and popped into the fridge. In the meantime the sponge mixture by whisking together flour, butter, sugar, eggs and ground almonds until a smooth mixture is formed.

Fill a piping back with the sponge mix and fill pastry moulds until 3/4 of the way full. These are now ready to be baked for 15 to 20 minutes on 180*c, or until golden brown in colour.

All that is needed to complete the tarts is the for them to be iced, or for a more traditional tart sliced almonds could have been sprinkled on top before baking and then finish with a dusting of icing sugar.

However to ice melt 100g of white candy melts and then spoon on top and smooth to the edges.