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    Bakewell tartlets

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    Bakewell tartlets

    Mini versions of a classic pudding with Waitrose organic raspberry conserve

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 9


    • 70g unsalted butter, softened, plus a little more for greasing
    • 30g plain flour, plus a little more for dusting
    • 1 sheet frozen Cooks’ Ingredients shortcrust pastry
    • 70g caster sugar
    • 1 egg
    • ¼ tsp Star Kay White almond extract
    • 70g ground almonds
    • 20g fresh fine breadcrumbs
    • 90g Waitrose organic raspberry conserve
    • 30g flaked almonds


    1. Preheat the oven to 200°C, gas mark 6. Butter 9 holes of a 12-hole bun tin, dust with flour and tap out the excess. Roll out the pastry just a little to make it slightly thinner. Use an 8cm plain cutter to cut out 9 circles from the pastry. Line the tin with the pastry circles and chill.
    2. Cream the butter and sugar together until light and fluffy. Beat in the egg and almond extract; fold in the ground almonds, flour and breadcrumbs until well combined.
    3. Spread 1 tsp raspberry conserve in each pastry case, then spoon in 1 tbsp almond filling and smooth, making sure it reaches all the way to the edges so that the jam won’t bubble out during cooking. Scatter over the flaked almonds
    4. Bake for 18–20 minutes until golden. Cool slightly, then transfer to a rack to cool completely.

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    Cook's tips

    If you find pastry sticks when you roll it out, put it between two pieces of baking parchment or cling film lightly dusted with flour.


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    4 stars