Bakewell Tarts recipe taken from Lily Vanilli's Sweet Tooth

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Step 1

Serves 12

Step 2

Place all of the in a medium-sized pan bring to the boil over a gentle heat, stirring continuously. Reduce to a simmer and heat for 15 minutes, or until thickened.

Step 3

Allow to cool, then transfer the coulis to a liquidiser or use a hand blender to puree. Finally pass it through a sieve, pushing as much of the pulp as possible and discarding any seeds.

Step 4

Beat the butter and sugar together for about 3 minutes.

Step 5

Beat in the ground almonds, and then add the eggs one at a time, beating between additions. Finally beat in the flour and the citrus zest.

Step 6

Preheat the oven to 180C fan assisted/ gas mark 6.

Step 7

Roll out pastry to about 3mm thickness and cut rounds to fit your prepared tray, allowing extra to cover the sides – approximately 10cm rounds for a standard cupcake tray. Press these carefully into the cavities and refrigerate for around 30 minutes. Line, weigh down with baking beans and blind bake for around 10-15 minutes, or until starting to brown. Remove from oven, brush all over with the egg wash and bake for another 2 minutes to seal. Remove from the oven and allow to cool.

Step 8

Spoon 2 teaspoons of the coulis into the cooked pastry cases, pipe or spoon frangipane on top to fill, then sprinkle with the untoasted almonds and return to the oven to bake for 20-25 minutes, or until the frangipane on top is golden brown. Try to avoid opening the oven before 15 minutes have passed, as the delicate structure of the frangipane means they have a tendency to sink. Remove from the oven and place on a wire rack to cool completely.

Step 9

Pipe each tart with a dab of buttercream, then top with a fresh cherry and some toasted flaked almonds.