I’m so excited to share my recipe for Mini Bakewell Tarts with you! These little treats are a delightful combination of flaky pastry, sweet jam, a moist almond filling, and a simple icing. They’re perfect for afternoon tea, parties, or just a special little something to brighten your day.
Why You Will Love This Recipe
What makes these Mini Bakewell Tarts so special? Well, first of all, they’re incredibly easy to make. Don’t let the fancy name fool you! We’ll be using store-bought pastry to save time, but you can certainly make your own if you prefer. The almond filling is super simple and creates a wonderfully moist and flavorful base. Plus, they’re the perfect size for a single serving, so you don’t have to worry about cutting slices or having leftovers… unless you want leftovers, of course! The combination of the shortcrust pastry, the layer of jam, the frangipane filling and a drizzle of icing makes this recipe hard to resist! This homemade version of bakewell tarts will be a family favorite.
Ingredients
- 1 sheet of ready-made shortcrust pastry
- 1/2 cup raspberry jam
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup ground almonds
- 1/4 cup all-purpose flour
- 1 cup powdered sugar
- 2-3 tablespoons milk
Step-by-Step Instructions
1. Prepare the Pastry:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin. Roll out the shortcrust pastry on a lightly floured surface. Using a cookie cutter or a knife, cut out circles slightly larger than the muffin cups. Gently press the pastry circles into the muffin tin cups.
2. Add the Jam:
Spoon about a teaspoon of raspberry jam into the bottom of each pastry-lined muffin cup. Spread it evenly. This layer adds a lovely sweetness and moisture to the tarts.
3. Make the Almond Filling:
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Gently fold in the ground almonds and all-purpose flour until just combined. Be careful not to overmix.
4. Fill the Tarts:
Spoon the almond filling into each pastry-lined cup, filling them almost to the top.
5. Bake the Tarts:
Bake for 15-20 minutes, or until the pastry is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
6. Cool the Tarts:
Remove the muffin tin from the oven and let the Mini Bakewell Tarts cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
7. Make the Icing:
While the tarts are cooling, prepare the icing. In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
8. Ice the Tarts:
Once the tarts are completely cool, drizzle the icing over the top of each tart. Let the icing set before serving. You can also add a glace cherry on top for decoration, if desired.
Serving Suggestions
These homemade Mini Bakewell Tarts are wonderful served with a cup of tea or coffee. Their almond flavor pairs beautifully with the rich aroma of a dark roast.
For a more substantial dessert, try serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream. A few fresh berries, like raspberries or strawberries, add a pop of color and freshness.
Mini Bakewell Tarts are perfect for any occasion, from a casual afternoon treat to a more formal gathering. They are always a crowd-pleaser. Their elegant appearance makes them suitable for birthdays, holidays, or even as a thoughtful homemade gift.
Storage and Reheating
Store any leftover Mini Bakewell Tarts in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, you might want to store them in the refrigerator to prevent the almond filling from becoming too soft.
While these tarts are best enjoyed at room temperature, you can gently reheat them in a low oven (around 250°F or 120°C) for a few minutes if you prefer them warm. Be careful not to overheat them, as this can dry out the pastry.
Key Details
- Prep time: 20 minutes
- Cook time: 15-20 minutes
- Total time: 35-40 minutes
- Servings: 12 mini tarts
- Equipment: Mini muffin tin, mixing bowl, measuring cups and spoons
Mini Bakewell Tarts
Ingredients
- 1 sheet of ready-made shortcrust pastry
- 1/2 cup raspberry jam
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup ground almonds
- 1/4 cup all-purpose flour
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat oven to 375°F (190°C). Grease a mini muffin tin. Roll out pastry and cut circles, press into muffin cups.
- Spoon 1 teaspoon of raspberry jam into each pastry cup.
- Cream butter and sugar, beat in eggs and almond extract, fold in almonds and flour.
- Spoon almond filling into pastry cups, almost to the top.
- Bake for 15-20 minutes until golden and set. Cool in tin, then on wire rack.
- Whisk powdered sugar and milk for icing, adding milk until desired consistency.
- Drizzle icing over cooled tarts. Let set before serving.
