Bakewell Tarts
Indulge in the classic charm of Bakewell Tarts, a quintessential British dessert that combines flaky, buttery shortcrust pastry with layers of sweet raspberry jam and rich almond-flavored frangipane. Topped with a drizzle of glossy icing and optionally adorned with sliced almonds or a glacé cherry, these individual tarts deliver a perfect balance of textures and flavors in every bite. With a preparation time of just 45 minutes, this recipe is ideal for impressing guests at afternoon tea or as a delightful homemade treat. Whether served fresh or enjoyed the next day, these Bakewell Tarts are a timeless crowd-pleaser that celebrate the harmonious pairing of almonds and fruit.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 2 tablespoons Caster sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 120 grams Raspberry jam
- 100 grams Unsalted butter (softened)
- 100 grams Caster sugar (for frangipane)
- 2 large Eggs
- 100 grams Ground almonds
- 0.5 teaspoons Almond extract
- 2 tablespoons All-purpose flour (for frangipane)
- 30 grams Sliced almonds (optional, for topping)
- 150 grams Icing sugar
- 2 tablespoons Water (for icing)
- 6 whole Glacé cherry (optional, for decoration)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-cup muffin tin.
To make the shortcrust pastry, add the flour and cubed butter into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Stir in the caster sugar, then add the egg yolk and cold water. Mix until the dough comes together. Wrap the dough in cling film and chill for 30 minutes.
Roll out the chilled pastry on a floured surface to about 3mm thickness. Cut out circles slightly larger than the muffin cups and press the dough circles into the cups, trimming the edges if necessary.
Spoon about 1 teaspoon of raspberry jam into the base of each pastry case. Set aside.
To make the frangipane, beat the softened butter and caster sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the ground almonds, almond extract, and flour until fully combined.
Spoon the frangipane mixture over the jam in each tart, spreading it gently to cover the jam completely.
Sprinkle sliced almonds on top if desired, and bake in the preheated oven for 20-25 minutes or until the frangipane is golden and set.
Remove the tarts from the oven and let them cool completely on a wire rack.
If topping with icing, mix the icing sugar with a few teaspoons of water to create a thick, smooth icing. Spread or pipe the icing onto each tart and decorate with half a glacé cherry, if desired.
Allow the icing to set before serving. Enjoy your homemade Bakewell Tarts!
Nutrition Facts
Calories |
5080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.8 g | 338% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 617.8 g | 225% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 381.3 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 517 mg | 40% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
