Mini bakewell tarts

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


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 


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. 

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

Makes: 12

Nutritional Info

Typical values per serving:

Energy 1,611kJ
Fat 22.5g
Saturated Fat 10.7g
Carbohydrate 39.5g
Sugars 22.5g
Protein 6.3g
Salt 0.1g
Fibre 1.7g

Per tart

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5 stars

Average user rating Based on 13 ratings

This recipe was first published in Fri Aug 19 15:06:43 BST 2016.