Cherry jam/conserve: because cherry bakewell!.Almond extract: a little additional almond flavour is heavenly!.Ground almonds: gives your frangipane texture and flavour.Caster sugar: for sweetness in your frangipane.Ice cold water: I use cold water when making your pastry as you want to keep it as cold as possible throughout the making process.Eggs: yolks in the pastry add richness and flavour, and in the frangipane it helps with the structure of it.When making these tarts, use cold butter to make the pastry and room temperature for the frangipane. Butter: I always use unsalted butter in my baking, as it allows me full control of the saltiness in the bake.Icing/powdered sugar: for sweetness in your pastry and to make your icing.Flour: I use plain flour for my pastry this tart as it I do not want any rise in it.What ingredients do I need to make this cherry bakewell tartlets recipe? If you too are a bakewell fan, do check out the other recipes on my blog at the end of this post to see what else you can make to include these flavours. However you choose to enjoy the flavours, combination of sweet cherry and delicious almond is certainly a popular one! There are now many variations of how these flavours are put together, from tarts and cakes to puddings and even ice cream. The flavour combination originated in a little town in the north of the UK called Bakewell, which is what it is named after. They are very much a British flavour combination.
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