Bakewell Tarts

Knead the flour with the cold butter and sugar and only add the cold water if necessary. Don't knead the dough too much so it doesn't get warm. Cover and chill for 30 minutes.

Mix the softened butter with the sugar until creamy and add the egg. Now add the bitter almond flavor, flour, baking powder and the almonds and mix the ingredients together well.

Grease a muffin tin with baking spray or butter. Roll out the dough on a floured work surface to a thickness of about 3 mm, this is best done with dough pieces as spacers.

Now cut out circles that are slightly larger than the muffin tin. Flower shapes look particularly pretty here.

Place the circles in the muffin pan and press them in gently to create a border. Now add 1 tablespoon of cherry jam and freeze the tarts for about 30 minutes so that the jam freezes.

Then use a small ice cream scoop to spread 1 tablespoon of the almond cream over it and bake the Bakewell Tarts in a preheated oven at 180 ° C O / U for about 20-25 minutes.

Mix the cherry juice with the sugar in a pan and let it boil and reduce until a thick syrup is formed. You can recognize this by the fact that the vesicles are getting smaller and shinier. Now add the cherries and swirl the pan so that the cherries are coated with the syrup. Let them cool on parchment paper.

Mix the powdered sugar with the lemon juice without lumps and spread it on the baked Bakewell tarts. Top them with a candied cherry.