Peach and Cardamom Bakewell Tarts Recipe | Food Network UK

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