Mini bakewell tarts

Mini bakewell tarts

The spelt flour used in the pastry gives these classic almond tarts extra nuttiness - and they're a winner to serve for afternoon tea. 

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  • Makes12
  • CourseDessert
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • Pluschilling and cooling

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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 eggs
  • 1 tsp whole milk

For the filling:

  • 100g unsalted butter, at room temperature
  • 100g caster sugar
  • 100g ground almonds
  • 1 eggs
  • 2 tbsp plain flour
  • Few drops almond extract (optional)
  • 12 tsp heaped cherry conserve
  • 6 glacé cherries, halved
  • 1 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.


Typical values per item when made using specific products in recipe


1,611kJ/ 386kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating