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Mini Cherry Bakewell Tarts Recipe

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These Mini Cherry Bakewell Tarts combine a crisp, buttery shortcrust pastry with a sweet cherry jam base and a rich almond frangipane filling. Topped with a light icing and a glacé cherry, these bite-sized tarts are perfect for teatime or as a delightful dessert treat.

Ingredients

For the Pastry

  • 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

For the Frangipane Filling

  • 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

Additional Ingredients

  • 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)

Instructions

  1. Make the Pastry: In a food processor or by hand, mix together the flour and icing sugar. Add cold cubed butter and work it in until the mixture looks like fine breadcrumbs. Add the egg yolks and mix lightly until combined. Gradually add ice cold water, 1 tablespoon at a time, until the dough forms clumps. Knead very gently and divide the dough into two disks. Wrap in cling film and chill in the fridge for at least 30 minutes.
  2. Prepare the Tart Shells: Preheat the oven to 180°C (350°F). On a floured surface, roll out one pastry disk to about 3mm thickness. Cut out rounds and gently press them into a mini tart tin. Chill again in the fridge while making the filling.
  3. Make the Frangipane: In a mixing bowl, beat together the softened butter and caster sugar until smooth. Add ground almonds, egg, and almond extract, then continue beating until the mixture is thick and well combined. Transfer to a small piping bag or keep ready for spooning.
  4. Prepare the Jam Layer: In a small bowl, loosen the cherry jam with a teaspoon of water if needed for easier spreading.
  5. Assemble the Tarts: Remove tart shells from fridge. Spread a thin layer of cherry jam at the bottom of each shell. Pipe or spoon the frangipane on top, filling about two-thirds of the shells. Smooth the filling to the edges to seal the jam beneath and prevent bubbling during baking.
  6. Bake: Bake the tarts in the preheated oven for 10-15 minutes until pastry is golden and the filling is slightly wobbly but set. Remove from oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  7. Icing and Decoration: Mix icing sugar with enough milk to form a thick but spreadable icing. Spread a thin layer of icing over cooled tarts and top each with half a glacé cherry. Serve and enjoy!

Notes

  • Using a food processor for the pastry makes the process quicker and ensures a tender dough, but it can also be done by hand or with a pastry cutter.
  • Keep the butter and water cold to ensure a flaky shortcrust pastry texture.
  • The icing layer adds sweetness and a glossy finish but can be skipped if you prefer less sugar.
  • You can freeze the pastry dough at the resting stage for future use.
  • Ensure not to overfill the tart shells with frangipane to prevent overflow during baking.
  • Allow the tarts to cool completely before icing to avoid melting the icing.

Find it online: https://justsosavory.com/mini-cherry-bakewell-tarts-recipe/