A traditional English dessert said to originate from Bakewell a small town in Derbyshire, England.
This is a quicker version of the classic Bakewell tart. Its quick because I got the individual pastry pies/ tarts (you can use one large pastry pie/ tart) from the frozen counter and don't make them (sometimes there's just not enough time, plus if its good enough for Delia Smith....) the filling was given to me from a friend who said they made this often in the 70's it uses marzipan which is interesting and very quick to use. So I though I would try these retro tarts.
1. Take pastry cases (you can make your own if you want, just use shortcrust pastry or for something light and different us puff pastry) and place on tray
2. Add some a generous teaspoon of seedless raspberry jam to each pastry and spread (normally strawberry is used but I don't like the seeds you can use another fruit jam you prefer experiment)
3. Frangipane Filling: In a mixer place 1 egg, 5oz/ 125grams chopped marzipan, 2oz/ 50grams butter and blend for a few minutes until smooth.
4.Add mixture evenly between the pies
Bake on 200c/ 400f/ gas mark 6 for 25-30 minutes until brown and firm to touch
Mix 2oz/ 50grams icing sugar with enough water to make fluid, spread onto cooled tarts and add a few flaked almonds to decorate
Beware these tarts are for those with a sweet tooth