Mini melt in the mouth bakewell tarts filled with raspberry jam and topped with almonds
I first made these little tarts way back when last year when the Bake Off was still on our screens. The bakers had to make Mary Berry’s bakewell tart for their technical challenge, complete with pretty pink feathered icing. I remember realising just how long it had been since I’d had a good bakewell, so naturally I headed straight to the kitchen.
I love a nice big slice of bakewell tart, but these little mini ones are a far more convenient every day kind of treat. They’re deceptively simple to make. The pastry is melt in the mouth, but surprisingly forgiving and easy to work with. The frangipane is made in one bowl and comes together in seconds.
I’ve previously baked a bakewell tart with marmalade, which offered a nice bitter sharpness to the tart. For these mini creations, however, I’ve gone with raspberry jam. Although this article suggests that the most traditional version of the bakewell tart calls for candied fruit, raspberry jam is the classic flavour for me.
I’ve gone with just a little drizzle of icing on top. I do love the look of those icing flooded bakewells, bonus points for beautifully Mary Berry style feathered icing. However I just find that much icing combined with frangipane and jam just makes the whole tart tooth-achingly sweet. A little drizzle gives just the right amount of sugar. If you find them too sweet for you still, try grating the zest of a lemon into the frangipane to balance out the sweetness.A few flaked almonds on top gives a nice crunch agains the smooth frangipane.
Have you got a favourite tried and tested bakewell tart recipe?
– recipe adapted from BBC food.
- ---- for the pastry
- 100g butter, chilled and cubed
- 200g plain flour, sifted
- 40g icing sugar, sifted
- 1 egg, beaten
- --- for the frangipane and filling
- 55g butter, softened
- 55g caster sugar
- 1 egg, beaten
- 40g ground almonds
- 1 tablespoon plain flour
- 12 teaspoons raspberry jam
- 30g flaked almonds
- ---- for the icing
- 30g icing sugar, sifted
- Start by making your pastry. Rub the butter into your flour with your finger tips until you have the texture of breadcrumbs. Stir through your icing sugar, then add the egg. Use your hands to bring the pastry together into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes.
- When the dough is chilled, roll it out on a floured surface to a thickness of 3mm. Cut 12 rounds using a circular cutter and gently press into a 12 holed muffin tin. Put back into the fridge while you continue the next stage of the recipe.
- Preheat the oven to 170C / 150Cfan / 325F.
- To make the frangipane, beat together your butter, caster sugar, egg, ground almonds and plain flour until well combined.
- Take your muffin tin back out of the fridge and use a fork to prick the pastry all over. Put a spoon of jam into the bottom of each pastry case. Top evenly with the frangipane. Sprinkle over flaked almonds.
- Bake in your preheated oven for 18-20 minutes, until the frangipane is set and golden. Allow to cool in the tin for a few minutes, then remove onto a wire rack to cool completely.
- Once cool, mix a little water with your icing sugar to form a reasonably stiff water icing. It should drizzle but not run from the end of a spoon. Drizzle over the top of your bakewells.