Description
Mini Cherry Bakewell Tartlets are an elegant and flavorful take on the classic British Bakewell tart. These bite-sized treats combine a crisp pastry base with a layer of cherry jam, topped with a light almond frangipane filling and finished with a drizzle of icing and a cherry on top. Perfect for tea parties, holiday desserts, or an afternoon indulgence, these tartlets are sure to charm anyone who tries them.
Ingredients
Scale
For the Pastry:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Filling:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ¾ cup ground almonds (almond flour)
- 2 tablespoons all-purpose flour
- ½ teaspoon almond extract
For Assembly and Decoration:
- ½ cup cherry jam
- 12 glacé cherries
- Icing sugar (for the glaze)
- 1–2 tablespoons water
Ingredient Highlights
- Ground Almonds: Ground almonds give the frangipane filling its signature texture and nutty flavor.
- Cherry Jam: Adds a fruity contrast to the almond filling. Raspberry or blackcurrant jam works well too if you want to switch it up.
- Pastry Base: Homemade shortcrust pastry creates a buttery, flaky base for these tartlets.
- Almond Extract: Enhances the almond flavor of the frangipane, giving it that classic Bakewell taste.
Instructions
Prepare the Pastry:
- Make the Dough: In a large bowl, combine the flour and sugar. Rub the cold butter into the flour mixture until it resembles breadcrumbs. Add the egg yolk and cold water, mixing until a dough forms. Wrap in plastic wrap and chill for 20 minutes.
- Roll and Cut: Roll out the chilled pastry on a lightly floured surface to about ⅛-inch thickness. Use a round cutter to cut 12 circles and press them into a greased muffin tin or tartlet tin. Prick the bottoms with a fork.
- Pre-Bake: Preheat your oven to 375°F (190°C). Place parchment paper in each tartlet and fill with baking beans or rice. Bake for 10 minutes, then remove the parchment and bake for another 5 minutes until lightly golden. Let cool slightly.
Make the Filling and Assemble:
- Prepare the Frangipane: Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds, flour, and almond extract until well combined.
- Add the Jam: Spoon 1 teaspoon of cherry jam into the bottom of each pastry shell.
- Fill with Frangipane: Pipe or spoon the frangipane mixture over the jam, filling each tartlet just below the top of the pastry. Smooth the tops.
Bake and Decorate:
- Bake: Bake in the preheated oven for 20-25 minutes, or until the frangipane is golden and set. Let cool completely.
- Decorate: Mix icing sugar with water to make a thick glaze. Drizzle over each tartlet and top with a glacé cherry.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: 180-200 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g