Cherry Bakewell Tartlet Recipe // Movers & Bakers

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and lower in saturated fat.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour adds fiber and nutrients.

icing sugar

🥗Healthier: powdered erythritol

💰Cheaper: granulated sugar

Powdered erythritol is a low-calorie sweetener.

cherries

🥗Healthier: fresh berries

💰Cheaper: canned cherries

Fresh berries offer antioxidants and are often less expensive.

Start by making the pastry using a food processor.

Add plain flour and icing sugar to the food processor and mix briefly.

Add cold, chopped butter to the mixture and pulse until it resembles breadcrumbs (about 10-15 pulses).

Add 2 egg yolks and pulse again until mixed (about 5-6 pulses).

Add cold water, one tablespoon at a time, pulsing until the mixture starts to clump together (about 2.5 tablespoons used).

Tip the mixture onto a clean work surface and gently squeeze it together without overworking it.

Flatten the dough into a disc, wrap in cling film, and chill in the fridge for 30 minutes.

After chilling, dust the work surface with flour and roll out the pastry to about 2-3 millimeters thick.

Use a fluted cutter to stamp out pastry shapes and place them into a mini pastry case tin.

Chill the pastry cases in the fridge while preparing the filling.

In a bowl, mix unsalted butter until soft, then add caster sugar and ground almonds.

Add 1 egg and half a teaspoon of almond extract to the mixture and mix until combined.

Transfer the frangipane filling into a piping bag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens