Bakewell Tarts Recipe Mini【For 12 people】
A West Country takes on the classic Bakewell Tart, featuring tart raspberry jam, a sweet almond-like filling, and a perfectly crisp shortcrust pastry. Top with a pastry cross, or just sprinkle with flaked almonds.
Equipment
- 1 Food processor
- 1 Pastry cutter
- 1 Digital kitchen scales
- 1 Measuring Spoons
- 1 Rolling Pin
- 1 Mini tart tin
- 1 Mixing bowl
- 1 Small mixing bowl
- 1 Electric mixer
- 1 Microwave To melt butter
- 1 Grid For cooling
Ingredients
FOR THE PASTRY
- 225 g (1½ cups) Plain or all-purpose flour
- 75g 1 tbsp Caster (US granulated) sugar
- 110 g (½ cup) Unsalted butter, cold
- 1 unit Large egg
- 12 tbsp Raspberry jam or conserve
FOR THE FILLING
- 75g (2/3 cup) Ground almonds
- 75g (½ cup) Plain or all-purpose flour
- 1 tbsp Baking powder
- ½ tbsp Salt
- 75g tbsp (1/3 cup + 1 tablespoon) caster (US granulated) sugar
- 75g (1/3 cup) Unsalted butter, very soft
- 1 Unit Large egg plus 1 egg yolk
- 1 tbsp Almond extract
Instructions
FOR THE PASTRY
- Put the flour and sugar into a food processor, then add the butter, cut into small cubes. Blitz the mixture until the butter has been completely incorporated into the flour, and then add the egg and blitz again until combined. If you do not have a food processor, you can rub the butter into the flour and sugar by hand, although this is a little time-consuming. Gently knead the pastry together into a ball, and then wrap in cling film or plastic wrap and place in the fridge to chill for an hour.Set your oven to 180 °C (355 °F), or 160 °C if you're using a fan setting. Place the dough on a generously floured surface and roll out using a rolling pin. Cut out rounds with a cookie cutter, and place them in a 12-hole cupcake tray - there's no need to grease the tray.Add a teaspoon of raspberry jam to the base of each pastry shell and put them aside.
FOR THE FILLING
- In a spacious mixing bowl, add the ground almonds, flour, baking powder, salt, and sugar. Mix these dry ingredients thoroughly until they are evenly combined. Ensure that the butter is very soft before adding to the almond flour mix – put the butter in the microwave for 10 seconds if necessary. Blend the almond flour with the butter, mixing thoroughly until the texture is smooth and consistent. Use an electric mixer or a wooden spoon to ensure the ingredients are fully incorporated. Once the mixture resembles breadcrumbs, add the egg, egg yolk, and almond extract to the mixture and beat well until a paste forms.Spoon a generous teaspoon of the almond mixture over the jam in each pastry shell. Carefully spread the almond layer to fully cover the jam, adding a bit more of the mixture if needed to ensure complete coverage.Using some leftover pastry, cut out little strips and place them on top of each of the tarts in a cross shape. Bake for 18–20 minutes, until golden brown. Until golden brown. Take a few of the leftover pastry pieces and cut them into thin strips, arranging them in a criss-cross pattern over each tart.After baking, take the tray out of the oven and set it on a wire rack to cool down fully.
Video
Notes
These tarts will stay good for 3-4 days if stored in an airtight container.