Mini Bakewells Recipe

Method

• To make the pastry, mix the flour, butter and sugar along with a pinch of salt in a food processor until it resembles fine breadcrumbs. Add the egg yolk and a little cold water, and pulse until it comes together to form a dough. Bring it together with your hands and roll flat with a rolling pin into a disc shape. Chill in the fridge for 1 hour.

• Heat the oven to 180C, 160C fan, 350F, gas 4. Roll out the pastry to the thickness of a £1 coin, and cut into discs to fit the bun tin moulds. Carefully shape to fit neatly, then prick the bottoms lightly with a fork. Line each with a small piece of foil and fill with baking beans. Blind bake for 20 minutes.

• To make the filling, cream the butter and sugar until pale and creamy; then gradually beat in the egg and egg yolk, a little at a time. Fold in the ground almonds, lemon zest and juice, and vanilla. Set aside.

• Remove the pastry cases from the oven, take out the beans and set aside to cool. Add a small amount of the jam to the pastry cases and top with the almond filling – don’t overfill. Sprinkle over the flaked almonds and bake for 10 to 15 minutes or until lightly golden.