For the sweet pastry
25g icing sugar
2 tbsp water
For the Filling (From Great British Bake Off Book)
150g unsalted butter softened
150g caster sugar
100g self raising flour sifted
3 large eggs at room temperature
1/2 tsp baking powder
1 tbsp milk
For the icing
250g icing sugar
2 tbsp lemon juice
12 glace cherries
1. To make the pastry. Rub margarine and flour with fingers until breadcrumb texture. Add the salt and icing sugar and mix with a fork. Keep the pastry as cool as possible, you don't want the margarine to melt.
2. Add 1 tbsp of the water and bring together to a dough with your fork. You make need more or less water. If the pastry doesn't come together after 1 tbsp add another and mix until just combined. There should be very few crumbs at the bottom of the bowl.
3. Bring together quickly with your hands in a ball and wrap in clingfilm. Chill for half an hour.
4. Roll out the pastry and using a large round cutter cut out 12 rounds that nestle inside the cupcake tray and come about half way up the cupcake hollow. I usually experiment with using glasses until I get the right size.
5. To make the filling beat the butter and caster sugar until fluffy, about 5 minutes with an electric beater.
6. Add the eggs one at a time with a large heaped tablespoon of flour with each egg to stop the mixture curdling.
7. Finally fold in the almonds, baking powder and flour and mix well.
8. Place a teaspoon of jam into the middle of each of your pastry rounds. Cover with frangipane mix until the hollow is two thirds full. Bake in a 190oC oven for approx 15 minutes until a skewer comes out clean. Leave to cool.