Mini Bakewell Tarts Recipes

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MINI BAKEWELL TARTS

Easy to make and incredibly satisfying to eat, these little moreish tarts will be regulars on your table

Provided by snugglewuffin

Time 55m

Yield Makes Tartlets

Number Of Ingredients 14



Mini Bakewell Tarts image

Steps:

  • To make the pastry, crumb the flour, butter and sugar with your hands until the mixture resembles breadcrumbs OR throw the ingredients into a food processor until the same result is achieved.
  • Add the eggs and mix until the dough comes together but be careful not to over work the pastry or it will become tough. Flatten into a disc, and make about 2-3 dozen mini pies in a muffin tin. Heat the oven to 180C/fan 160C/gas 4.
  • Put a teaspoon of rassberry jam into the bottom of each tart. Beat the eggs. Cream together the butter and sugar. Then gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest*.
  • Carefully spoon the mixture over the jam. Bake for 20 mins and sprinkle with flaked almonds* and bake for a further 10 - 15 mins or until golden brown and set. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard. * - optional
  • They keep well in an airtight container for almost a week but that shouldn't be an issue.

PASTRY
* 375g plain flour
* 225g unsalted butter , cold and diced
* 75g caster sugar
* 3 eggs
FILLING
* 1 heaped tsp raspberry/strawberry jam
* 150g unsalted butter , at room temperature
* 150g caster sugar
* 3 eggs , beaten
* egg yolk
* 150g ground almonds
* lemon , zested*
* 1 tbsp flaked almonds*

BAKEWELL TARTS

Tasty little almond tart that goes very well with coffee!

Provided by icesx

Categories     Desserts     Pies     Tarts

Time 55m

Yield 12

Number Of Ingredients 10



Bakewell Tarts image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
  • Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
  • Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
  • Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
  • Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 32.7 g, Cholesterol 25.9 mg, Fat 10.7 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 4.1 g, Sodium 166.1 mg, Sugar 15.5 g

12 (3 inch) unbaked tart shells
¼ cup raspberry jam
¼ cup butter, softened
¼ cup white sugar
¼ cup all-purpose flour
1 large egg
1 teaspoon baking powder
1 teaspoon almond extract
5 tablespoons confectioners' sugar
1 tablespoon boiling water

MINI BAKEWELLS

Spoon this bakewell tart filling into uncooked, mini tartlet cases for a great alternative to mince pies, or for an afternoon tea treat

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 30m

Yield Makes enough for 12 tartlets

Number Of Ingredients 7



Mini bakewells image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Divide the raspberry jam between 12 uncooked tartlet cases. Beat the softened butter with the golden caster sugar, then gradually beat in the eggs followed by the ground almonds and flour. Sprinkle with a few flaked almonds and bake for 15-20 mins.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

50g raspberry jam
100g softened butter
100g golden caster sugar
2 eggs
100g ground almonds
25g flour
a few flaked almonds

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