Mini iced Bakewell Tarts

Mini iced Bakewell tarts have a sweet shortcrust pastry shell with a fruit filling and are topped with frangipane and icing.

They are bite sized versions of the popular English dessert, Bakewell tart. They make a tasty teatime treat and are also perfect for lunch boxes, picnics or served as a dessert.

If you have a sweet tooth these individual Bakewell tarts are definitely for you. You may also like to try variations on this frangipane recipe including cherry Bakewell tart, almond slices or pistachio frangipane.

In this recipe I have used sweet shortcrust pastry (pâte sucrée) but you could substitute traditional shortcrust pastry or even use a packet of ready made pastry to save time.

You might like to take a look at some other recipes for English cakes and bakes.

The quantities in this Bakewell tart recipe are sufficient to make around 24 individual tarts.

Ingredients for the pastry (pâte sucrée)

• 160g plain flour - also known as all purpose flour plus a little extra flour for rolling out. 
• 80g chilled butter - you can use either salted or unsalted butter.
• 50g icing sugar (powdered sugar) - to add a slight sweetness to the pastry. 
• 1 egg - to help to bind the pastry and add texture. 
• 1 teaspoon vanilla extract - or you could substitute vanilla essence but make sure you use a good quality brand. 
• Water - use water only if your pastry is too dry and add a little at a time.

Ingredients for the frangipane and filling

• 100g softened butter
• 100g caster sugar
• 1 egg
• 100g ground almonds
• ½ teaspoon almond essence
• About 120g red fruits - such as raspberries, cherries or mixed fruits either fresh or previously frozen. Or you could substitute raspberry jam or cherry jam.
• About 6 tablespoons icing sugar - to decorate.
• Water - use just enough to prepare a thick icing.
• Optional - red food colouring. Use either store bought food colouring or substitute about 2 tablespoons beetroot juice.

To make the pastry

Using a food processor - weigh the flour, chilled butter and sugar into a food processor and pulse. Add water a little at a time and pulse again. Add more water if necessary and pulse again until you have added enough water to bind the pastry dough.

Without using a food processor - weigh the flour, butter and sugar into a large bowl and rub in using your fingers until it resembles crumbs. Add water a little at a time, stirring regularly until you have added enough water to bind the pastry dough.

Roll the pastry out onto a lightly floured board.

Use a pastry cutter to cut into circles and use the circles to line a tart tin.

To make the frangipane

Weigh the softened butter and caster sugar in a bowl and mix.

Add the egg, ground almonds and almond essence and beat using an electric mixer or by hand.

To assemble

Crush the fruit using the back of a fork and spread about 1 teaspoonful over the base of each tart shell.

Spread the frangipane over the fruit making sure that the it completely covers the fruit and is sealed against the pastry. Add just enough frangipane to cover the fruit in each tart shell to make sure that you have enough mixture for them all. Add any leftover frangipane once they are all covered.

To bake

Preheat the oven at 190℃, 375℉, gas mark 5. Bake in the centre of the oven until slightly golden and firm to the touch (around 15 minutes).

Place on a wire rack to cool before decorating.

To decorate

Sieve the icing sugar into a bowl. Add water to a little at a time until you have icing which is the right consistency to spread over the tarts and then decorate your mini Bakewell tarts.

Decoration ideas:

• Cover with red and white icing as shown in the photos.
• Decorate with plain white icing and add a glacé cherry to each tart.
• Omit the icing and sieve icing sugar over the tarts.
• Sprinkle a few flaked almonds over the top of each tart before baking instead of topping with icing.

To serve

• Bakewell tarts are most often eaten cold but can be served warm if you prefer.

To store

• The frangipane tartlets can be stored in an airtight container where they will stay fresh for about 3 to 4 days. 
• They can also be frozen. Defrost at room temperature and then store in an airtight container.

FAQ

Other frangipane recipes