Name: Mini Bakewell Tarts Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 1 sheet of ready-made shortcrust pastry; 4 tbsp raspberry jam; 75g ground almonds; 75g unsalted butter, softened; 75g caster sugar; 1 large egg; 1/2 tsp almond extract; A handful of flaked almonds, for topping; Icing sugar, for dusting

Mini Bakewell Tarts Recipe

Koressa Sadowski Modified: July 16, 2024

Photos of Mini Bakewell Tarts Recipe

How To Make Mini Bakewell Tarts

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Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

1 sheet of ready-made shortcrust pastry
4 tbsp raspberry jam
75g ground almonds
75g unsalted butter, softened
75g caster sugar
1 large egg
1/2 tsp almond extract
A handful of flaked almonds, for topping
Icing sugar, for dusting

Instructions

Preheat the oven to 180°C (350°F) and lightly grease a 12-hole mini tart tin.
Roll out the shortcrust pastry on a lightly floured surface and use a round cutter to cut out 12 circles that fit the holes of the tart tin.
Press the pastry circles into the tin, ensuring they cover the base and sides. Prick the base with a fork and chill in the fridge for 15 minutes.
Spread a teaspoon of raspberry jam onto the base of each pastry case.
In a mixing bowl, cream together the ground almonds, softened butter, caster sugar, egg, and almond extract until smooth.
Spoon the almond mixture into each pastry case, filling them almost to the top.
Sprinkle a few flaked almonds on top of each tart.
Bake in the preheated oven for 20 minutes or until the pastry is golden and the filling is set.
Allow the tarts to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Dust with icing sugar before serving.