• Line a cupcake tin like you would usually do, set aside. NOTE: For this recipe, I used my Flexipan Muffin Tray placed on top of a medium perforated baking sheet. Set aside.

PIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix the all-purpose flour and granulated sugar together for about 1 minute on the lowest setting.
  8.82 oz all-purpose flour, 1.06 oz granulated sugar
• Add the softened butter at once and mix on the next speed until it is crumbled with a wet sand texture (1 or 2 minutes).
  4.23 oz butter
• Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
  1 egg yolk
• Add a tablespoons of spring water at a time and continue mixing for about 1-2 minutes. Your dough is ready once it does not stick to the sides of your bowl. NOTE: Depending of the flour and egg yolk you might need a bit more or need a bit less water. Be careful to not under water your dough as it will be break upon rolling it. And same goes if it is too wet, the dough will collapse upon baking.
  3 1/2 Tbsp Spring Water
  
• Transfer the dough onto your Roul'Pat™. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough. Roll your dough into a thin layer, use a 4-inch | 10 cm circle to cut the dough.
  
• Fit the dough disk into each muffin well. Use the dough scraps to cover as much as you can. Then, poke the dough with with fork. NOTE: This will allow you to have tall tartlets. Refrigerate while preparing the frangipane.
  

VANILLA CUSTARD PREPARATION

• In a medium sauce pan, on medium low, bring the milk and the vanilla bean paste to a boil. Set aside.
  4.59 oz milk, 1 tsp Vanilla bean paste
  
• In a mixing bowl, whisk the egg yolk together with the sugar. Add the corn starch. Then, slowly incorporate your vanilla/milk mixture.
  1 egg yolk, 1.06 oz granulated sugar, 0.35 oz corn starch
  
• Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.
  
• Remove from the heat and transfert it to a clean plate. Film to contact. Set aside to cool down while preparing the almond cream.
  

ALMOND CREAM PREPARATION

• In another mixing bowl, beat the butter together with the powdered sugar. Add the egg, almond flour and almond extract. Set aside.
  3.53 oz butter, 2.47 oz powdered sugar, 1 egg, 4.59 oz almond flour, 1 Tbsp almond extract
  

FRANGIPANE PREPARATION

• To make your frangipane, simply incorporate the vanilla custard to the almond cream. Set aside in a piping bag. NOTE: You are going to use the entire frangipane - no leftovers.
  

ASSEMBLY

• Preheat oven to 350F/180C. Take the muffin tray out of the refrigerator.
• Spread 1/2 a tablespoon of jam into each shell and pipe the frangipane on top. you can use the back of a teaspoon to flatten each top.
  6 Tbsp raspberry jam
  

BAKE!

• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your tartlets from 18 minutes). It is ready when the frangipane is cooked and the toothpick inserted comes out clean or with little to no crumbs.

  Once your Cherry Bakewell Tarts are out of the oven, let them cool down for 10 minutes before demolding onto a cooling rack.
  

WATER ALMOND ICING PREPARATION

• In medium size bowl, mix in the powdered sugar together with the pre boiled water and almond extract until you have a very thick, but slightly runny consistency.

  Working fast, spread the icing over the top of the cooled tarts and add half a cherry glacé before the icing sets. Enjoy & Bon Appétit!
  4.23 oz powdered sugar, 3 tsp pre boiled water, 1 tsp almond extract, 6 cherry glacé
  
• To store - These tarts keep well in a cool place covered up to 5 days.