zoom Mini bakewell tarts

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mini bakewell tarts

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mini bakewell tarts

    The spelt flour used in the pastry gives these classic almond tarts extra nuttiness. 

    • Preparation time: 30 minutes, plus chilling and cooling
    • Cooking time: 25 minutes
    • Total time: 55 minutes, plus chilling and cooling

    Makes: 12

    Ingredients

    For the pastry:

    120g plain flour, plus extra for dusting
    120g spelt flour
    120g unsalted butter, cubed and chilled
    3 tbsp icing sugar
    1 orange, zest
    1 egg
    1 tsp whole milk 

    For the filling:

    100g unsalted butter, at room temperature
    100g caster sugar
    100g ground almonds
    1 egg
    2 tbsp plain flour
    Few drops almond extract (optional)
    12 heaped tsp cherry conserve
    6 glacé cherries, halved
    Handful flaked almonds
    Icing sugar, for dusting 

    Method

    1. For the pastry, put the flours, butter and a pinch of salt in a food processor; whizz until the mixture resembles breadcrumbs. Add the icing sugar and orange zest; pulse until combined. Beat together the egg and milk with a fork, then tip in and whizz until a rough ball forms. Bring together with your hands, shape into a disc and wrap in cling film; chill for 45 minutes to 1 hour.

    2. For the filling, use electric beaters to cream together the butter and sugar for 2-3 minutes, until light and fluffy. Beat in the ground almonds and a pinch of salt, then the egg, flour and a few drops of almond extract, if using.

    3. Preheat the oven to 190 ̊C, gas mark 5. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin. Using a 9cm or 10cm cookie cutter, cut out 12 rounds, re-rolling any scraps. Press the rounds into the holes of a deep muffin tin and put 1 tsp cherry jam in the base of each. Divide the filling between the cases; they should be about 3⁄4 full. Stud each with 1⁄2 a glacé cherry and scatter with the flaked almonds. Bake for 25 minutes, until golden.

    4. Cool for 5 minutes, then carefully remove from the tin and leave to cool for a further 15 minutes on a wire rack. Dust with icing sugar and enjoy warm, or at room temperature. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary