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A floral teapot, teacup, and plate hold tea and a bakewell tart topped with a raspberry. More are displayed on a glass tiered stand in the background, with chamomile tea flowers and a white napkin accenting the scene.
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Mini Bakewell Tarts Recipe

These Mini Bakewell Tarts are a delightful twist on the classic British dessert, made with buttery shortcrust pastry, raspberry jam, and almond frangipane filling. Perfect for afternoon tea or anytime you want a charming, bite-sized treat.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 12 servings
Calories: 328kcal
Author: Stephanie Wilson

Ingredients

Pâte Sucrée - Sweet Shortcrust Pastry

  • 1 ¾ cups all-purpose flour
  • 1/4 cup granulated sugar
  • pinch salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons ice water as needed

Bakewell Filling

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup almond flour or ground almonds
  • ½ teaspoon almond extract
  • 2-3 tablespoons raspberry jam good quality, seedless if possible
  • Flaked almonds for topping, optional but traditional
US Customary - Metric

Instructions

For the Crust

  • Combine Dry Ingredients: In a food processor, pulse the flour, sugar, and salt until combined.
  • Add Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Don't overmix.
  • Add Egg Yolk: Add the egg yolk and pulse a few times.
  • Add Water: With the processor running, gradually add the ice water, 1 tablespoon at a time, until the dough just starts to come together. Stop as soon as it forms a ball.
  • Chill: Turn the dough out onto a lightly floured surface, gently bring it together into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This is crucial for easy handling and preventing shrinkage.

For the Filling (Frangipane)

  • Cream Butter and Sugar: In a medium bowl, beat the softened butter and sugar together until light and fluffy.
  • Add Eggs: Beat in the eggs one at a time, incorporating each fully before adding the next.
  • Fold in Almonds and Extract: Gently fold in the ground almonds and almond extract until just combined. Don't overmix.
  • Prepare Muffin Tin: Place paper or silicone liners in all 12 cups of your muffin tin and preheat your oven to 180°C (350°F).

Form the Crusts:

  • No-Roll Method: Divide the chilled dough into 12 equal pieces. Press each piece directly into the bottom and up the sides of each muffin liner, forming an even crust. Aim for a thickness of about ⅛ inch. Prick the bottom of each crust several times with a fork.
  • Rolling Method (Alternative): On a lightly floured surface, roll out the dough to about ⅛ inch thick. Use a round cutter (slightly larger than your muffin cup opening, about 3-3.5 inches) to cut out 12 circles. Gently press each circle into a muffin liner, fitting it snugly. Prick the bottom of each crust several times with a fork.
  • Blind Baking: Bake the empty crusts for 10-12 minutes, or until the edges are just starting to turn golden. This prevents a soggy bottom. Remove from oven and let cool slightly.
  • Add Jam: Once the crusts are partially baked and slightly cooled, spoon about 1-2 teaspoons of raspberry jam into the bottom of each crust, spreading it evenly.
  • Add Frangipane: Spoon or pipe (using a piping bag or a ziploc bag with the corner snipped) the frangipane filling over the jam, filling each tartlet about ¾ full. Optional Topping: Sprinkle a few flaked almonds on top of each frangipane filling for traditional decoration.
  • Bake: Bake for 20-25 minutes, or until the frangipane is golden brown, puffed, and feels set to the touch. A skewer inserted into the frangipane should come out clean. Let the mini tarts cool completely in the muffin tin. This is crucial for easy removal and firming up.

Notes

  1. Measurements: If you prefer to weigh your ingredients (which is the most accurate method for baking), click on the "metric" link located at the top of the ingredient list.
  2. Pastry: If you're short on time or don't love making pastry crusts, you can substitute ready-made or refrigerated pie crusts and proceed with the recipe. Cut them into circles and blind bake for 10 minutes.
  3. Jam: While raspberry is traditional, any preserves you prefer, like strawberry, can be substituted.

Nutrition

Calories: 328kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 15mg | Potassium: 39mg | Fiber: 2g | Sugar: 15g | Vitamin A: 534IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg