Mini Bakewell tarts

Ingredients

• 375 g packshortcrust pastry
• 4 tbspraspberry jam
• 50 gflaked almonds
• 1 tbspapricot jam, sieved
• 4 tbspicing sugar
• To make the icing pale pinkpink food colouring
• 200 g, at room temperatureunsalted butter
• 220 gcaster sugar
• 2, lightly beateneggs
• 1, zestedlemon
• 1 tspvanilla extract
• 220 gground almonds
• 2 tbspplain flour

Instructions

1. 1

   Line the tins

   Roll the pastry until it is about as thick as a 20p coin, then use it to line 12 small tart tins. Trim the pastry level with each tin's rim and chill.

2. 2

   Make the frangipane

   Beat the butter and caster sugar until light and fluffy. Gradually beat in the eggs, lemon zest and vanilla extract, then fold in the ground almonds and flour all at once.

3. 3

   Fill and bake

   Heat the oven to 180°C (160°C fan, Gas Mark 4). Put 1 tsp raspberry jam in each pastry case, then add frangipane up to the pastry rim and level it. Scatter or arrange flaked almonds over half of each tart. Bake for 25–30 minutes, until the tops are golden and springy, then leave the tarts to cool in their tins.

4. 4

   Ice the tarts

   While the tarts are still warm, brush a little sieved apricot jam over the almond-covered halves. Mix 4 tbsp icing sugar with enough water to make a spreadable icing, then add enough pink food colouring to give it a pale shade. Ice the halves without almonds and leave the icing to set.

What are Bakewell tarts?

Bakewell tarts are a British bake inspired by the Bakewell pudding, associated with the town of Bakewell in Derbyshire. A pastry case, fruit jam and almond-rich filling make up the familiar combination.

This mini version gives each tart its own pastry shell and raspberry-jam layer. The two-part topping—flaked almonds on one half and pink icing on the other—makes the finish distinctive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 8g protein, 47g carbs, 34g fat.

The pastry and caster sugar contribute much of the carbohydrate, while butter and almonds provide much of the fat; the eggs and almonds also contribute protein. Serve a tart with fruit, or alongside a protein-rich accompaniment such as yoghurt, to make a more balanced plate.

A crisp pastry base

Even thickness: Roll the shortcrust pastry to roughly the thickness of a 20p coin so the cases bake evenly. Trim the edges level with the tins before chilling.

Chilling: Let the lined cases chill before filling, as directed. This helps the pastry hold its shape as you add the jam and frangipane.

Making the frangipane

Creaming: Beat room-temperature butter with the caster sugar until the mixture looks light and fluffy. Butter that is soft enough to beat easily helps make a smooth base.

Adding the eggs: Beat in the lightly beaten eggs a little at a time with the lemon zest and vanilla. Fold in the ground almonds and flour together, stopping once they are incorporated.

Filling each tart

Jam layer: Measure 1 tsp of raspberry jam into each pastry case and spread it over the base. Keeping the layer modest leaves room for the frangipane.

Frangipane: Fill each case to the pastry rim and level the surface. Add the flaked almonds to half of each tart before baking so the other halves remain ready for icing.

Checking when they are baked

Oven setting: Bake at 180°C (160°C fan, Gas Mark 4) for 25–30 minutes. The exact time within that range can vary with the tins and oven.

Doneness: Look for golden tops that spring back when gently pressed. Leave the tarts to cool in their tins, as the recipe directs.

Finishing with two toppings

Almond halves: Brush a little sieved apricot jam over the almond-covered sides while the tarts are still warm. Use a light coating rather than soaking the tops.

Iced halves: Add water gradually to the icing sugar until it is spreadable, then colour it pale pink. Ice the halves without almonds and let the icing set before serving.

Serving the mini tarts

These are suggested warm, when the almond filling is soft and the pastry is still tender. A dollop of cream is an easy accompaniment.

For a tea-time plate, serve them as they are or alongside fresh fruit. Their small size also makes them handy for sharing.

Recipe notes & tips

• Keep the pastry evenly rolled so the small cases bake at a similar rate.
• Chill the lined pastry cases before adding the filling.
• Beat the eggs into the butter mixture gradually to help it stay smooth.
• Add water to the icing sugar a little at a time so the icing does not become too runny.
• Use the golden colour and springy tops as cues alongside the stated baking time.

Variations

• Use another jam: Swap the raspberry jam for a different fruit jam if you prefer.
• Skip the colouring: Leave the icing white for a simpler finish.
• Add citrus: Use orange zest instead of lemon for a different citrus note.
• Make them plain: Leave off the flaked almonds and ice the whole top.
• Serve with cream: Add a dollop of cream alongside each warm tart.

Common mistakes to avoid

• Uneven pastry: Roll it to a consistent thickness so the cases bake evenly.
• Overfilling: Stop at the pastry rim and level the frangipane before baking.
• Too much icing water: Add it gradually until the icing is spreadable.
• Browning too far: Check the tarts within the 25–30 minute baking window and use the golden, springy tops as cues.
• Icing too soon: Brush on the apricot jam while warm, then allow the pink icing to set before serving.

How to store

Once cool, store the tarts in an airtight container in a cool place and eat within 2–3 days. If you prefer them warm, reheat briefly in a low oven until just warmed through.

Frequently asked questions