Bakewell Tarts

bakewell tarts

These little tartlets are a delightfully British invention and I have no idea why I have never attempted to make them before.  They’re much easier than they look and are perfect with a cuppa of proper English tea of course.  A little pastry, jam and frangipane (just a fancy name for almondy batter) make up this delicious tart. While completely different (and much tastier) to the Mr. Kiplings variety, I think this is how they were originally made in Bakewell, England.   Give them a go – you won’t be disappointed!


  • 125g plain flour
  • 75g unsalted butter cold
  • 25g granulated sugar
  • 1 egg beaten


  • raspberry jam
  • 150g unsalted butter room temp
  • 150g granulated sugar
  • 3 beaten eggs beaten
  • 150g ground almonds
  • 1/2 tsp almond extract
  • flaked almonds to sprinkle on top

Start with the pastry.  In a medium bowl, rub together the flour, butter and sugar till the mixture resembles bread crumbs.  Add in the beaten egg, a little bit at a time to bind.  Be careful not to add too much in case the pastry gets sticky.  Cover with plastic wrap and place in the fridge for about 15-20 minutes.

Preheat the oven to 180C/350F.

Roll out the pastry on a lightly floured surface to about 2-3mm and cut out with biscuit cutters.  Line tart tins and prick the bottoms with a fork.  Place in the oven for 5-7 minutes until light brown and almost done.  Remove from the oven.

Spoon about 1/2 teaspoon of raspberry jam into each of the tarts.

While the pastry is blind baking, make the filling.  Cream together the butter and sugar till the mixture is a pale yellow.  Gradually add in the beaten eggs and almond extract.  Fold in the almond flour until just blended. Spoon about a tablespoon of filling over the raspberry jam mixture making sure to fill only to the edge.  Scatter a pinch of almond flakes over each one.

Place in the oven for 20-25 minutes or until the tops are golden brown.

Makes about 24 tarts.



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