Miniature Bakewell Tarts
This small batch recipe makes 5 mini Bakewell tarts! They almond and raspberry go together so perfectly and these are just so incredibly more-ish.
Ingredients
Pastry:
- 50 g flour
- 25 g butter
- 1 tsp sugar
- pinch of salt
- 2.5 tsp ice water
Almond Frangipane & Raspberry Jam Filling
- 60 g butter softened
- 60 g sugar
- 1/4 tsp almond extract
- 1 egg yolk
- 60 g ground almonds or almond flour
- Raspberry Jam
Instructions
Make the Pastry:
- Combine the flour, sugar and salt in a medium bowl. Rub the cold butter into the flour until the mixture looks like bread crumbs.
- Stir in cold water and then use your hands to gently knead the dough into a ball. Wrap with clingfilm and then refrigerate for half an hour.
Make the Almond Filling :
- Cream together the butter and sugar, stir in the almond extract and the egg yolk until smooth. Once it’s smooth mix in the almond flour (or ground almonds). Let it rest in the fridge while you bake the pastry.
Roll and Bake the Pastry:
- Preheat the oven to 350°F
- Roll out the pastry and cut out circles that fit well into your mini muffin pan. You should be able to make 5 miniature tarts with this quantity of pastry if you re-roll the pastry once or twice.
- Prick the base of the tarts with a fork and then refrigerate it for 15 minutes.
- After it’s rested bake the pastry for 10 minutes. After the first 10 minutes press on the pastry with a spoon to deflate any areas that have puffed up. Return the pastry to the oven for another 5-10 minutes until golden brown.
Fill and Bake the tarts:
- Fill each tart with a small spoon of jam and then fill the rest of the way with almond frangipane.
- Bake at 325°F for 12- 15 minutes until the tops are very lightly golden brown.
Notes
The leftover frangipane can be refrigerated for a week or frozen for up to 3 months.