Air fryer bakewell tarts

Name: Air fryer bakewell tarts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Makes 4
Cuisine: British recipes
Ingredients: 200g ready-rolled shortcrust pastry; 50g unsalted butter, softened; 50g caster sugar; 50g ground almonds; 1 medium egg; 4 tsp raspberry jam; 8 raspberries, halved; 6 tbsp icing sugar; Specialist kit; 4 x 10cm loose-bottomed tart tins

Portion size: Makes 4
Prep time 15 min, plus 30 min chilling. Cook time 35 min
Difficulty: easy

Recipe by: Katy Greenwood

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Want to make bakewell tarts in your air fryer? Food writer Katy Greenwood’s easy recipe makes it possible.

Anytime sweet treat: “These tarts are great as an afternoon tea treat, or served as a dessert, still warm with a little thick cream,” says Katy.
Quick bake: the recipe uses ready-rolled shortcrust pastry and shop-bought raspberry jam for speed – only 15 minutes hand-on time is required to roll out the pastry, stir together the frangipane filling, and assemble the tarts.
Top tip: “When lining the tarts with the baking paper, make sure to keep the paper quite neat, as any long bits may catch the heating element of the air fryer,” advises Katy.

Try this easy iced bakewell traybake next time. Recipe taken from Super Simple Air Fryer Baking by Katy Greenwood (Hardie Grant £12.99) and tested by delicious.

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Ingredients

200g ready-rolled shortcrust pastry
50g unsalted butter, softened
50g caster sugar
50g ground almonds
1 medium egg
4 tsp raspberry jam
8 raspberries, halved
6 tbsp icing sugar

Specialist kit

4 x 10cm loose-bottomed tart tins

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Method

Roll the pastry a little wider, cut into four squares, then press them into the four tart tins. Trim the edges and prick the bases a few times with a fork. Chill in the fridge for at least 30 minutes.
Heat the air fryer to 160°C. Once hot, line the pastry cases with baking paper and baking beans, then air fry for 10 minutes. Remove the paper and beans and return to the air fryer for another 5 minutes, or until the bases of the tarts are lightly golden and fully baked.
Beat the butter and caster sugar together in a large bowl, then beat in the ground almonds and egg. Spread 1 tsp of the jam into the base of each tart case, then divide the ground almond mixture evenly between them. Spread to level the top. Push four raspberry halves into each tart. Bake for 20 minutes, or until golden and firm in the middle.
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Meanwhile, mix the icing sugar with 2 tbsp water, then drizzle over the tarts.