Cherry Bakewell Tartlets

Cherry Bakewell Tartlets are delightful mini versions of the classic British Bakewell tart.

These individual tarts feature a buttery shortcrust pastry filled with sweet cherry jam, a soft almond frangipane, and topped with flaked almonds or icing for a perfectly balanced dessert. Their bite-sized form makes them perfect for afternoon tea or any special occasion!

Kitchen Equipment Needed

• Mixing bowls
• Tartlet tin or muffin pan
• Rolling pin
• Pastry cutter
• Whisk or electric mixer

Ingredients Overview

• Shortcrust Pastry: Provides a flaky and buttery base for the tartlets.
• Cherry Jam: Adds sweetness and a fruity layer to the tarts.
• Frangipane: A soft, almond-flavored filling made with ground almonds, sugar, butter, and eggs.
• Flaked Almonds or Icing: For a decorative and flavorful topping.

Ingredients

For the Pastry

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 2-3 tablespoons cold water

For the Filling

• 1/4 cup (60g) cherry jam
• 1/2 cup (100g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1/2 cup (50g) ground almonds (almond flour)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon almond extract

Optional Toppings

• Flaked almonds
• Powdered sugar glaze (mix powdered sugar with a little water)

Instructions

1. Prepare the Pastry
   • In a bowl, rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.
   • Add cold water, 1 tablespoon at a time, until the dough comes together. Wrap and chill for 20 minutes.
2. Preheat and Roll
   • Preheat your oven to 375°F (190°C).
   • Roll out the pastry on a floured surface to about 1/8-inch thick. Use a cutter to cut rounds and press them into the tartlet tin.
3. Add the Jam
   • Spoon about 1/2 teaspoon of cherry jam into the base of each pastry shell.
4. Make the Frangipane
   • In a bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds, flour, and almond extract.
5. Fill and Bake
   • Spoon the frangipane mixture over the jam, filling each tartlet just below the rim. Sprinkle flaked almonds on top if desired.
   • Bake for 20-25 minutes, or until the filling is set and golden brown.
6. Cool and Finish
   • Allow the tartlets to cool in the tin for 10 minutes before transferring to a wire rack. Drizzle with icing if using.

Step-by-Step Instructions

These tartlets come together in just a few simple steps: make the pastry, layer in the jam and almond filling, then bake to perfection.

Recipe Tips

• Use store-bought pastry for a quicker version.
• Substitute cherry jam with raspberry or another favorite flavor for variation.
• Ensure the frangipane mixture is not overfilled to prevent spilling during baking.

What to Serve With This Recipe

• Pair with a cup of tea or coffee for a delightful afternoon treat.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.

Frequently Asked Questions

Can I make these tartlets ahead of time?
Yes, they can be baked a day in advance and stored in an airtight container.

How should I store leftover tartlets?
Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Can I freeze Cherry Bakewell Tartlets?
Absolutely! Freeze the baked tartlets in an airtight container for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions

Serve these Cherry Bakewell Tartlets as part of a dessert spread, at a tea party, or as an elegant finish to any meal. The combination of buttery pastry, fruity jam, and almond frangipane is sure to impress!

Cherry Bakewell Tartlets

delightful mini versions of the classic British Bakewell tart. These individual tarts feature a buttery shortcrust pastry filled with sweet cherry jam, a soft almond frangipane, and topped with flaked almonds or icing for a perfectly balanced dessert. Their bite-sized form makes them perfect for afternoon tea or any special occasion!

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Equipment

• Kitchen Equipment Needed:
• Mixing bowls 
• Tartlet tin or muffin pan
• Rolling Pin
• Pastry cutter
• Whisk or electric mixer

Ingredients

  

• Shortcrust Pastry: Provides a flaky and buttery base for the tartlets.
• Cherry Jam: Adds sweetness and a fruity layer to the tarts.
• Frangipane: A soft almond-flavored filling made with ground almonds, sugar, butter, and eggs.
• Flaked Almonds or Icing: For a decorative and flavorful topping.
• Ingredients
• For the Pastry
• 1 1/4 cups 150g all-purpose flour
• 1/2 cup 115g unsalted butter, cold and cubed
• 2-3 tablespoons cold water
• For the Filling
• 1/4 cup 60g cherry jam
• 1/2 cup 100g unsalted butter, softened
• 1/2 cup 100g granulated sugar
• 2 large eggs
• 1/2 cup 50g ground almonds (almond flour)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon almond extract
• Optional Toppings
• Flaked almonds
• Powdered sugar glaze mix powdered sugar with a little water

Instructions

 

• Prepare the Pastry
• In a bowl, rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.
• Add cold water, 1 tablespoon at a time, until the dough comes together. Wrap and chill for 20 minutes.
• Preheat and Roll
• Preheat your oven to 375°F (190°C).
• Roll out the pastry on a floured surface to about 1/8-inch thick. Use a cutter to cut rounds and press them into the tartlet tin.
• Add the Jam
• Spoon about 1/2 teaspoon of cherry jam into the base of each pastry shell.
• Make the Frangipane
• In a bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds, flour, and almond extract.
• Fill and Bake
• Spoon the frangipane mixture over the jam, filling each tartlet just below the rim. Sprinkle flaked almonds on top if desired.
• Bake for 20-25 minutes, or until the filling is set and golden brown.
• Cool and Finish
• Allow the tartlets to cool in the tin for 10 minutes before transferring to a wire rack. Drizzle with icing if using.
• Step-by-Step Instructions
• These tartlets come together in just a few simple steps: make the pastry, layer in the jam and almond filling, then bake to perfection.
• Recipe Tips
• Use store-bought pastry for a quicker version.
• Substitute cherry jam with raspberry or another favorite flavor for variation.
• Ensure the frangipane mixture is not overfilled to prevent spilling during baking.
• What to Serve With This Recipe
• Pair with a cup of tea or coffee for a delightful afternoon treat.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.
• Frequently Asked Questions
• Can I make these tartlets ahead of time?
• Yes, they can be baked a day in advance and stored in an airtight container.
• How should I store leftover tartlets?
• Store them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
• Can I freeze Cherry Bakewell Tartlets?
• Absolutely! Freeze the baked tartlets in an airtight container for up to 3 months. Thaw at room temperature before serving.
• Serving Suggestions
• Serve these Cherry Bakewell Tartlets as part of a dessert spread, at a tea party, or as an elegant finish to any meal. The combination of buttery pastry, fruity jam, and almond frangipane is sure to impress!