Peach and Cardamom Bakewell Tarts

Ingredients

For the almond shortcrust pastry:
100g plain flour
25g ground almonds
70g salted butter, frozen and grated
1 tbsp sugar
2 drops almond essence
1/4 tsp cornflour
1/8 tsp ground cardamom seeds
1-2 tbsps ice-cold water
Extra flour to roll the pastry
For the peach jam filling:
1 ripe peach
100g sugar
For the almond cake filling:
50g self-raising flour
40g sugar
10g ground almonds
1/8 tsp baking powder
1/8 tsp bicarbonate soda
15ml groundnut oil
50ml milk
1 tsp apple cider vinegar
1-2 drops almond essence
1-2 ripe peaches, sliced  to decorate
For the cardamom mascarpone cream:
200g mascarpone cheese
2 tbsps icing  sugar
1/4 tsp ground cardamom seeds

Method
How to make Peach and Cardamom Bakewell Tarts

1) Begin by making the almond shortcrust pastry. Sift the flour, add ground almonds, ground cardamom seeds, sugar, cornflour and grated  frozen butter. Use your fingertips to lightly rub the butter into
the flour until it resembles fine breadcrumbs. Add the almond essence and water, 1 tablespoon at a time until you are able to gently bind to a firm dough. Wrap in clingfilm and place in the fridge while you make and cool the jam.

2) Meanwhile, to make the jam, chop  one peach (with the skin - this
gives it a beautiful pink colour) into small pieces and place in a saucepan with the sugar. Do not add any water. Cook on a medium heat until thickened (about 20 minutes).

3) To test if the jam is done, place a plate in the freezer for 10 minutes, remove and put a teaspoon of jam on it. Allow to rest for 2 minutes and push the mixture back with your finger. If it wrinkles, it's done. Set aside to cool.

4) Preheat the oven to 180C/Gas 4.

5) Remove the pastry dough from the fridge and knead  briefly. Flour
a large work surface and the top of the dough. Roll the dough until 1/2cm thick and fold over the rolling pin to cover an individual tartlet tin (approximately 12.5cm wide). Use your fingers to fit the pastry into the case and trim the edges, leaving an extra 1cm around the top. Repeat for the rest of the cases.

6) Using a fork, prick plenty of small holes into the bottom and sides of each case. Cover each with greaseproof paper and fill with baking beans. Place on a baking tray and bake for 10-12 minutes.

7) Remove the baking beans and greaseproof paper, trim the edges of the cases again and bake for a further 8-10 minutes or until golden. Remove from the oven and allow to cool.

8) To make the cake filling layer, mix together all the dry ingredients. whisk  the milk, apple cider vinegar and almond essence until slightly
thickened. Mix the wet ingredients with the dry, and whisk  gently until
smooth.

9) Once the tart shells have cooled, add a thin layer of jam and fill the rest with cake mix until just below the top of the tart case. Arrange fresh peach slices  on top and repeat for the remaining tarts. Bake
again for 20-25 minutes or until golden. If you find the tarts are overbrowning quickly, turn the temperature down or cover with foil and continue baking.

10) Whip  together the ingredients for the Cardamom mascarpone
cream and serve with the hot or cooled tarts.

11) If you have any leftover jam, dilute it with some water and brush over the top for a glazed effect. Alternatively, dust with icing  sugar for
a classic look.