Name: Mini Cherry Bakewell Tarts Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: British
Ingredients: 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour; 60 g (¼ cup + 3 tbsp) icing (powdered) sugar; 125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed; 2 large eggs, yolks only; 2-4 tbsp ice cold water; 60 g (¼ cup) unsalted butter, at room temperature; 60 g (¼ cup + 1 tbsp) caster sugar; 60 g (½ cup + 2 tbsp) ground almonds; 1 large egg; 0.5 tsp almond extract; Cherry jam or conserve (quantity as needed for layering in tart shells); 100 g (½ cup + 3 tbsp) icing (powdered) sugar; 3-5 tsp milk; 12 glacé cherries, halved (to top)

Jump to Recipe· 3.9 from 37 reviews

If you love the classic flavors of almond and cherry wrapped in a buttery pastry, you are absolutely going to adore this Mini Cherry Bakewell Tarts Recipe. These little tarts pack all the nostalgia and deliciousness of the traditional Bakewell tart into perfectly sized, bite-friendly portions. They’re charming, elegant, and bursting with layers of jam, frangipane, and glossy icing, making them a standout treat for tea time or any special occasion. Let me take you through exactly how to create these delightful pastries that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows several small bowls and an egg arranged on a white marbled surface. On the left, there is a clear glass bowl filled with small pieces of pale yellow butter. Next to it, an uncooked brown egg rests on the surface. Two medium white bowls in the front hold a small amount of clear liquid on the left and dark purple jelly on the right. Behind these, there are two dark blue bowls filled with white sugar on the left and white powder (likely baking soda or powder) on the right. Another dark blue bowl behind them contains a pale yellow grainy powder. On the far right, a clear glass bowl is heaped with white flour. Finally, a white bowl to the right contains two bright yellow egg yolks, and in front of it, a small white bowl holds shiny dark red cherries. Photo taken with an iphone --ar 4:5 --v 7

One of the best things about this Mini Cherry Bakewell Tarts Recipe is how it relies on simple, pantry staples that come together to create an extraordinary balance of flavor and texture. Each ingredient plays an essential role, from the crisp buttery pastry to the sweet almond frangipane and the bright cherry topping that finishes it all off beautifully.

250 g plain (all-purpose) flour: The base for your tender yet crisp shortcrust pastry that holds everything together.
60 g icing (powdered) sugar: Adds subtle sweetness to the pastry, making it soft and delicate.
125 g unsalted butter, cold and cubed: For that rich, flaky texture in the shortcrust dough.
2 large egg yolks: Help bind the pastry dough and contribute to its lovely color and richness.
2-4 tbsp ice cold water: Keeps the dough firm and easy to work during mixing.
60 g unsalted butter, room temperature: The smooth, creamy base for the frangipane filling.
60 g caster sugar: Sweetens the almond filling perfectly without overpowering it.
60 g ground almonds: The star nutty ingredient that gives frangipane its signature flavor and moist texture.
1 large egg: Binds the frangipane ingredients together and adds richness.
0.5 tsp almond extract: Boosts the almond flavor for a true Bakewell experience.
Cherry jam/conserve: A generous layer of fruity tartness that contrasts beautifully with the almond.
100 g icing (powdered) sugar: For the shiny, sweet glaze topping.
3-5 tsp milk: Added gradually to create the perfect icing consistency.
12 glacé cherries, halved: The classic finishing touch that adds color and a burst of sweetness.

How to Make Mini Cherry Bakewell Tarts Recipe

A dark grey metal muffin tray holds several small round tart shells with light golden dough and crimped edges, each placed neatly inside the tray's circular molds. A woman's hand with a silver ring uses a small wooden rolling pin to press down the dough inside one of the tart molds, smoothing the shape. The focus is on the top row of shells, showing the texture of the soft dough and the ridged edges against the smooth metal tray. The background is a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Pastry

Start by making the shortcrust pastry, the foundation of these delightful tarts. Combine the flour and icing sugar, then cut in the cold cubed butter until the mixture resembles fine breadcrumbs. Incorporate the egg yolks and gradually add ice water, just enough to bring the dough together in clumps. Handle it gently, kneading as little as possible to keep the pastry tender. Form two thick discs, wrap them, and chill for at least 30 minutes. This resting time helps the dough relax and makes it easier to roll out later.

Step 2: Roll and Shape the Pastry

Once chilled, preheat your oven to 180C (350F). On a lightly floured surface, roll out one pastry disc until about 3mm thick. Cut out rounds and gently press them into your mini tart tins. A rolling pin edge or your fingers work perfectly to ease the dough into place without tearing. Pop the tart cases back into the fridge to firm up while you prepare the filling, ensuring they hold their shape during baking.

Step 3: Make the Frangipane Filling

The rich almond filling is next. Beat room temperature butter with caster sugar until creamy, then mix in ground almonds, egg, and almond extract until fully combined and thick. This luscious mixture is what gives the tarts their moist, nutty center that’s simply irresistible. Transfer the frangipane to a piping bag if you have one for easier filling.

Step 4: Prepare the Cherry Jam Layer

Spoon a bit of your cherry jam into a small bowl and stir it with a teaspoon of water to loosen it slightly. This makes spreading the jam at the bottom of each tart easier and prevents the jam from bursting through during baking, keeping your tarts neat and beautiful.

Step 5: Assemble and Bake

Remove the tart cases from the fridge and spread a thin layer of jam at the bottom of each. Pipe or spoon on the frangipane filling, filling each tart no more than two-thirds full. Gently smooth the frangipane to the edges, sealing the jam beneath. Bake for 10 to 15 minutes, or until the pastry is golden and the frangipane is just set but still a little wobbly in the center. Let the tarts cool in the tin for a few minutes before transferring to a wire rack.

Step 6: Finish with Icing and Cherries

Once the tarts are completely cool, mix icing sugar with milk to create a thick but spreadable glaze. Apply a layer over each tart and place half a glacé cherry on top for that classic Bakewell look and an extra pop of sweetness. These little beauties are now ready to impress!

How to Serve Mini Cherry Bakewell Tarts Recipe

Garnishes

For an elegant touch, sprinkle a little flaked almond or dust with extra icing sugar before serving. A few edible flowers can also add a whimsical charm that’s simply irresistible at a tea party or special gathering.

Side Dishes

Serve these tarts alongside a dollop of clotted cream or a scoop of vanilla ice cream for a truly indulgent experience. Fresh berries or a crisp green salad with a light vinaigrette can balance the sweetness and add freshness to your plate.

Creative Ways to Present

Try arranging your Mini Cherry Bakewell Tarts Recipe on a tiered cake stand to showcase their dainty beauty. Individual dessert plates with a drizzle of raspberry coulis or a small jug of cream on the side can make your guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mini Cherry Bakewell Tarts in an airtight container at room temperature for up to two days. This keeps the pastry crisp and the frangipane moist without the tart becoming soggy.

Freezing

If you want to prepare these tarts in advance, you can freeze the baked, iced tarts in a single layer inside an airtight container for up to one month. Thaw them at room temperature before serving to preserve the perfect texture and flavor.

Reheating

To revive their freshly baked charm, warm tarts in a low oven (about 150C/300F) for 5-7 minutes. Avoid microwaving as this can make the pastry soggy and diminish that lovely crispness.

FAQs

Can I make the pastry dough in advance?

Absolutely! The pastry dough can be prepared and chilled or even frozen ahead of time. Just thaw completely before rolling out when you’re ready to bake.

What can I substitute for glacé cherries?

If you don’t have glacé cherries, dried cherries or fresh maraschino cherries make a lovely alternative, though the classic appearance will be a bit different.

Is almond extract necessary in the frangipane?

While almond extract is traditional and enhances the nutty flavor, you can omit it if you have allergies or prefer a lighter taste—ground almonds alone still give great flavor.

Can I use store-bought pastry for this recipe?

You can, but making your own shortcrust pastry gives a much fresher and flakier result that’s well worth the extra effort for the best Mini Cherry Bakewell Tarts Recipe experience.

How long will the tarts keep fresh once iced?

Once iced and topped with cherries, the tarts are best eaten within two days for the freshest flavor and texture, especially if stored at room temperature.

Final Thoughts

Making these Mini Cherry Bakewell Tarts Recipe is such a joyful baking project that delivers big on flavor and charm without any fuss. These tiny tarts carry the classic Bakewell charm in perfect bite-sized form, ideal for sharing with friends and family. So why wait? Grab your ingredients and start baking your own little treasures that bring a traditional English favorite right to your kitchen table!