Mini Bakewell tarts

Mini Bakewell tarts

  • makes 12
  • A little effort

Forget shop-bought, try our best Bakewell tart recipe and make them yourself at home. These mini mouthfuls of deliciousness are best served warm with a dollop of cream.



  • shortcrust pastry 375g pack
  • raspberry jam 4 tbsp
  • flaked almonds 50g
  • apricot jam 1 tbsp, sieved
  • icing sugar 4 tbsp
  • pink food colouring


  • unsalted butter 200g at room temperature
  • caster sugar 220g
  • eggs 2, lightly beaten
  • lemon 1, zested
  • vanilla extract 1 tsp
  • ground almonds 220g
  • plain flour 2 tbsp


  • Step 1

    Roll the pastry to the thickness of a 20p coin and use it to line 12 small tart tins. Trim level with the top of the tin and chill.

  • Step 2

    For the frangipane, beat the butter and sugar together until light and fluffy, beat in the eggs, lemon and vanilla a little at a time. Fold in the almonds and flour in one go.

  • Step 3

    Heat the oven to 180c/fan 160c/gas 4. Spread 1 tsp raspberry jam in each base, then fill with frangipane to the top of the pastry and level off.

    Scatter or arrange flaked almonds over half of each tart.

    Bake for 25-30 minutes or until the tops are golden and springy. Leave to cool in the tin.

  • Step 4

    While the tarts are still warm, brush the almond-covered halves with a little apricot jam. Mix 4 tbsp icing sugar with enough water to make a spreadable icing and add enough colour to make it pale pink.

    Ice the non-almond halves and leave to set.

Nutritional Information

  • Kcals 516
  • Fat 34.4g
  • Saturates 13g
  • Carbs 46.9g
  • Fibre 2.1g
  • Protein 7.6g
  • Salt 0.35g