Joy's Mini Valentine's Bakewell Tarts

I adapted my recipe from a BBC Food one, but used blackcurrant jam as it was all I had & I don't eat enough of it to justify buying another jar! The recipe said it made 12, although I used a fairly small cupcake tin and made about 16. Yes, I ate 4 of them the night before!

For the pastry:

100g/3½oz butter, chilled and cubed (I used Clover)
200g/7oz plain flour, sifted
40g/1½oz icing sugar, sifted
1 free-range egg, beaten

For the frangipane:
55g/2oz butter or margarine
55g/2oz caster sugar
1 free-range egg, beaten
40g/1½oz ground almonds
1 tbsp plain flour

Few tablespoons of jam of your choice
Icing sugar
Ready roll icing
Food colouring pastes

 1. For the pastry, rub the butter into the flour in a medium bowl until the mixture resembles fine breadcrumbs then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Wrap in cling film and chill for at least 30 minutes.

2. Grease a 12-hole muffin tin. Roll out the pastry to 3mm thick. Cut out cirlces, and press into a cupcake/muffin tin, I find a rolling bin useful to form a "cup" shape. Chill for 15 minutes.

3. Preheat the oven to 170C/325F/Gas 3. For the frangipane, place the ingredients in a bowl and beat with an electric mixer until smooth and thoroughly combined.

4. Prick the bases of the pastry cases then place half a teaspoon of the jam in each. Top with the frangipane mixture and bake in the oven for about 25 minutes until the frangipane is risen and golden. Cool in the tin for a few minutes then transfer to a wire rack. Eat any that the jam has oozed out of (this is essential).

5. Decorate with simple icing sugar/water mixture, dyed pretty colours if your heart desires! I topped mine with ready roll icing hearts to make them more Valentine's themed!

6. Enjoy!