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Mini Bakewell Tarts

Delightful mini Bakewell Tarts with flaky pastry, sweet jam, moist almond filling, and simple icing, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert
Cuisine British
Servings 12 servings
Calories 200 kcal

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.