These individual bakewell tarts always go down a treat. I like to serve them whilst still a little warm. Watch out for the raspberry jam centre if you do try them warm.
Caster sugar 220g
4 eggs, whisked
Vanilla extract 1 tsp
Ground almonds 220g
Plain flour 2 tbl spoons
1/2 jar Raspberry jam
Flaked almonds (to decorate)
Beat together butter and sugar until light and fluffy, slowly add the whisked egg.
Once combined, add lemon zest and vanilla extract.
Mix in ground almonds and flour.
Grease a baking tray and insert a round disk of pastry.
Add 1/2 a teaspoon of jam to the bottom of each tart. Add frangipani filling and top with flaked almonds.
Bake at 200 degrees for 20-25 minutes or until browning.