How to Make Miniature Bakewell Tarts
Mini Bakewell tarts that are perfect for the holidays. These tarts are made in a mini muffin pan and filled with jam and almond cream.
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There are a few classic flavor combinations that I just can’t get enough of. Chocolate and hazelnut; earl gray and milk chocolate; coffee and more coffee. (Not that I have a coffee problem) And, of course, almond and raspberry!
Almonds and raspberry are a match made in heaven. Specifically a match made in Bakewell tart heaven.
Bakewell tarts are made by spreading a layer of raspberry jam over the base of a pastry shell, filling it the rest of the way with almond frangipane and then baking to golden brown perfection. I could eat Bakewell tarts every day and be perfectly happy. The flavors are just so cozy and warm and delicious!
And really what could more could I want than a cozy tart when there is 100 feet of snow outside my window and the weather is negative 10,000 degrees?
My version of the classic Bakewell tart makes just 5 miniature tarts that take about an hour to make and 5 minutes to eat. (Isn’t that always how it goes?)
I love them because they’re the perfect two-bite snack around tea time and they look so ridiculously cute. The flavors are exactly what you’d expect from a Bakewell and I haven’t really messed around with them. Why try to fix perfection right?
1) Make the pastry
2) Make the almond filling
While the pastry is resting in the fridge you can start on the almond filling. To do so just cream together the butter and sugar, whisk in an egg yolk and a splash of almond extract, and then whisk in some ground almonds. The filling recipe actually makes twice as much as you need (Sorry!) but you can refrigerate the extra for a week or freeze it for up to 3 months. If you freeze it just let it defrost in the fridge overnight before using it!
3) Bake the pastry
Roll out the pastry and cut out 5 circles that fit a mini muffin pan. You may need to re-roll the pastry but try to avoid doing that too many times. Press the circles into the muffin pan and prick the base with a fork. Leave the prepared pastry in the fridge for at least 15 minutes while the oven heats.
Bake the pastry for 10 minutes and then gently press on the sides with a spoon anywhere the pastry has puffed up. Place the pastry back in the oven for another 5 – 10 minutes until the pastry is lightly browned.
4) Fill & bake your mini Bakewell tarts
Fill each tart with a little spoonful of raspberry jam and then top with a larger spoonful of the almond filling. Bake the tarts until the top of the almond filling is lightly browned!
How to Make Miniature Bakewell Tarts
- 50 g flour
- 25 g butter
- 1 tsp sugar
- pinch of salt
- 2.5 tsp ice water
Almond Frangipane & Raspberry Jam Filling
- 60 g butter softened
- 60 g sugar
- 1/4 tsp almond extract
- 1 egg yolk
- 60 g ground almonds
- Raspberry Jam
Make the Pastry:
- Combine the flour, sugar and salt in a medium bowl. Rub the cold butter into the flour until the mixture looks like bread crumbs.
- Stir in cold water and then use your hands to gently knead the dough into a ball. Wrap with clingfilm and then refrigerate for half an hour.
Make the Almond Filling :
- Cream together the butter and sugar, stir in the almond extract and the egg yolk until smooth. Once it’s smooth mix in the almond flour. Let it rest in the fridge while you bake the pastry.
Roll and Bake the Pastry:
- Preheat the oven to 350°F
- Roll out the pastry and cut out circles that fit well into your mini muffin pan. You should be able to make 5 miniature tarts with this quantity of pastry if you re-roll the pastry once or twice.
- Prick the base of the tarts with a fork and then refrigerate it for 15 minutes.
- After it’s rested bake the pastry for 10 minutes. After the first 10 minutes press on the pastry with a spoon to deflate any areas that have puffed up. Return the pastry to the oven for another 5-10 minutes until golden brown.
Fill and Bake the tarts:
- Fill each tart with a small spoon of jam and then fill the rest of the way with almond frangipane.
- Bake at 325°F for 12- 15 minutes until the tops are very lightly golden brown.
- The leftover frangipane can be refrigerated for a week or frozen for up to 3 months.