BAKEWELL TARTS

● Prep time 10 mins ● Cooking time 35 mins ● 70 cals per serving ●

EVERYONE loves a bakewell tart. Sweet almond, with tart jam to balance it, makes for a delicious treat that surely can’t be slimming friendly. With some clever ingredients, however, this recipe will really surprise you. Authentic flavours minus the guilt — perfection! MAKES 10 ● Low-calorie cooking spray ● 2 low-calorie tortilla wraps ● 25g self-raising flour ● 25g reduced-fat spread ● 1 large egg ● 2 tbsp granulated sweetener ● 1 tsp almond extract ● 2 tbsp reduced-sugar raspberry jam ● 5g flaked almonds PREHEAT the oven to 190c/ fan 170c/gas 5 and spray ten holes of a 12-hole muffin tin with low-calorie cooking spray. Cut five rounds from each wrap using a 7cm (2¾in) pastry cutter to fit the muffin tin. Place each round in a greased muffin tin hole, pushing them into place so they come up the sides of the holes. Bake in the oven for 8 minutes. Meanwhile, combine the flour, reduced-fat spread, egg, sweetener and almond extract in a mixing bowl. Remove the ‘pastry’ cases from the oven and distribute the jam evenly between them, spreading it out a little in the cases. Spoon a little of the batter into each pastry case, ensuring the jam is covered by the mix (but avoid overfilling them). Sprinkle the flaked almonds on top and bake in the oven for 25 minutes until golden. Remove the tin from the oven and allow to cool for a few minutes before removing the tarts from the tin and transferring to a wire rack.