Mini-Bakewell and Jam Tarts
1lb/450gm plain flour8oz/225gm chilled butter (preferable to margarine).
2 oz/50gm sugar (or caster sugar or icing sugar).
A few tablespoons of cold water to bind.
Add sugar and egg, mix well with knife blade.
Add water if necessary to bind, careful not to overhandle.
Roll out and cut with cookie cutter to fit baking tray cups - line tray cups with pastry discs and add a dollop - teaspoon - of jam or marzipan.
Put all ingredients into mixing bowl and whisk together, using electric whisk preferably. Otherwise, using a wooden spoon, cream butter and sugar well, add essence and beaten eggs and flourand baking powder (if used) alternately until a dropping consistency is reached.
Add spoonfuls of the cake mix to the pastry/jam bases and decorate with strips of pastry leftovers as you wish - a cross, basketweave or whatever takes your fancy. This bit is entirely optional!
Bake in a hot preheated oven (200degrees Centigrade/375 degrees Fahrenheit) for 10-15 mins, reduce heat to 150 degrees Centigrade/300 degrees Fahrenheit) and bake to golden brown and pastry should be light golden colour.
Remove and cool, then sieve icing sugar on top to decorate - I like this finish but you can leave plain if you prefer.
Enjoy! Delicious warm with a nice cuppa tea!