teatime treat

A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

Lemon bakewell tarts

butter

lemon

icing sugar

plain flour

lemons

caster sugar

eggs

ground almond

lemon marmalade (see recipe below) or lemon curd

almond

Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.

On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.

Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.

To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.

Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.

Almond Slices

150 g Short Pastry

sugar

g almonds

semolina

g Almonds (blanched and chopped)

Raspberry Jam

Line an 18 cm square tin with the short crust pastry and spread your jam over the base.

Cream the butter and sugar until light and fluffy (use an electric mixer if you wish)

Add the ground almonds, ground rice and the egg and mix well.

Spread the mixture over the jam, making sure you go right to the edge, then sprinkle with the chopped almonds.

Bake in a moderate oven at 190ºc/160ºc Fan/Gas 5 for 20-25 minutes.

Allow to cool then cut into fingers.

Maids of Honour

g plain flour

g lard (or any vegetable shortening

g butter

water

jam (whatever flavour

g sugar (caster)

g butter (soft)

egg (medium)

g self-raising flour (sifted)

Preheat oven to 190º C / gas 5

Sift the flour into a roomy bowl and rub in the butter and shortening using your fingers until it looks like breadcrumbs.

Sprinkle over the cold water and bring the dough together either with a wooden spoon or your hands. Add a tiny bit more water if it appears dry, if it cracks easily, it should feel slightly damp but not wet. Wrap in clingfilm and rest in the fridge for 20 minutes or so.

Once rested roll out on a floured surface to about 2-3 mm thick. Cut out circles to line your tart tins, press in gently then pop a teaspoon of jam into each one. Just as if you were making Jam Tarts. Don’t overdo the jam or you’ll get boiling out during the baking.

Make the pastry

Simply put everything into a bowl and beat with an electric mixer for a minute or so into a batter.

Drop a scant tablespoon of the batter into each jam tart then bake for 15 – 20 minutes until the sponge is golden.

When cool enough to handle, remove from the pans onto a wire cooling rack.

Make the topping

The ultimate flapjack, soft and chewy or crunchy - your choice - with a lovely buttery taste, and ready in half an hour. Perfect teatime treat and great for lunchboxes.

Flapjack

g brown sugar

golden syrup ((60 grams))

250 g rolled porridge oats, ((not jumbo oats))

salt

ginger

Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F

Grease the baking tin and line the bottom with a square of baking parchment

Preparation:

Weigh the butter, sugar and syrup into a large saucepan. Heat the mixture on a low heat, stirring often, until the butter is melted

Remove from the heat and stir in the oats, salt and ginger

Turn the mixture into the prepared baking tray. Spread evenly and firm down with the back of a spoon

Cook for about 20 minutes until a light golden colour for a soft flapjack. Give it a bit longer if you prefer your flapjack slightly crisper

Run a palette knife around the edge of the tin then, after 5 minutes, mark the flapjack into bars or squares.Leave in the tin until almost cold, then cut into pieces.

For the flapjack:

Top 4 teatime treat recipes from across the web

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Lemon bakewell tarts

Almond Slices

Maids of Honour

Flapjack

Top 4 teatime treat recipes from across the web

The most viewed teatime treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon bakewell tarts

Almond Slices

Maids of Honour

Flapjack

The most viewed teatime treat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine