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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!