Inspired by The Great British Bake Off, these mini British Bakewell Tarts marry a homemade kirsch cherry and raspberry jam with a soft and buttery almond frangipane filling. Perfect for tea time or anytime!
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Why this recipe works
- Deep berry flavor contrasts with the soft and buttery almond frangipane filling for an unbeatable combo
- You can make the pastry and jam ahead of time, then assemble when you're ready. Or use store bought jam and/or pastry
- Mini tarts are great for portion control, and are adorable to boot!
Like just about every other baker on the planet, my younger daughter and I succumbed to the passion that is The Great British Bake Off (aka The Great British Baking Show).
We binged all the episodes available on Netflix, then the Masterclasses and holiday series. Even my non-baking husband got swept up in the mania. Yes, we had it bad.
And, like every other baker, we started making the recipes we saw being made on the show. I've also written about other British baking recipes. Sticky Toffee Pudding, Treacle Tarts, Millionaire's Shortbread (aka Caramel Shortbread), Cream Buns, Scottish Bannocks (oatcakes), and British Flapjacks (chewy oat bars) are just of a few of the recipes I've featured on my site.
But this BBC show has introduced me to a whole host of new British recipes that I'd never knew of before, like the classic Bakewell tart.
Bakewell tarts offer so much flavor and texture! You have that spongy, buttery, almond frangipane set against the deep berry sweetness of the jam. The crunchy pastry shell and sliced almonds add even more to the tart.
And mini Bakewell tarts are just so darn cute! They are perfect for portion control and freeze well. And that's good, so you can have some ready to go anytime.
Would it be too on the nose to say these mini tarts go great with a cup of tea?
Set your own technical challenge and be the star baker for your family and friends.
On your mark...get set...BAKE!
⭐⭐⭐⭐⭐
The most delicious almond tart recipe ever!
- Liz
Recipe Ingredients
This mini Bakewell tart recipe is comprised of three components - the pastry shell, the jam filling, and the frangipane (almond) topping. Here's what you'll need for the shortcrust pastry:
Here's what you'll need for the kirsch cherry raspberry jam filling:
Here's what you'll need for the almond frangipane topping:
Ingredient Notes
Shortcrust pastry: My younger daughter and I created our version of Bakewell tarts by baking them in 4-inch mini tart pans, for better portion control. We used a sweetened version of my shortcrust pastry for the base.
Jam: Bakewell tart recipes vary as to the flavor of the jam used, and some have fresh fruit added along with the jam. Commonly, raspberry jam or strawberry jam (with or without the fruit added) are used. There's even a variation of a cherry Bakewell tarts recipe which uses cherry jam and candied cherries on top.
Fruit: Riffing on the theme, this homemade jam recipe contains jarred kirsch cherries (cherries soaked in Kirsch liqueur) and fresh raspberries. If you can't find jarred kirsch cherries, I have instructions in the FAQs below so you can make your own.
Frangipane (aka frangipane cream): When baked, frangipane has a soft texture somewhat like a cake but with a more candied chew. It's almost like if a Treacle Tart was given a more pronounced cake-y structure.
Almond flour: Unlike almond meal, almond flour is finely ground almonds, like you'd use for macarons.
Almond extract: Enhance the almond flour with almond extract to add more flavor to the topping.
See the recipe card for a full list of ingredients and measurements.
How to make Bakewell tarts
The best way to make the tarts is to make the components in stages, then assemble everything at the end.
Don't let the length of the recipe fool you. You can make any substitutions you want, including using your favorite jam recipe. You can make the pastry dough and/or jam ahead of time. You can even use store bought pie crust and/or your favorite jam instead of making your own.
You're in control here.
Step 1: Make the shortcrust pastry
Shortcrust pastry is essentially an enriched pie crust, with a 3 : 2 : 1 recipe ratio of 3 parts flour, 2 parts fat, and 1 part liquid, by weight (using a kitchen scale is helpful). Here the egg not only adds liquid, but also adds a bit of structure that allows the tart to be released from the pan.
Start by whisking the flour, sugar, and salt together, then cutting in cold butter with a pastry blender (or use two forks or by hand) until the mixture looks like coarse sand (photo 1).
Add the egg, chilled water, and lemon juice or vinegar and mix until the dough just holds together (photo 2).
The lemon juice or vinegar is just to tenderize the crust a bit. Don't worry if the dough has a slight lemony or vinegary smell...that will dissipate during baking and/or be overwhelmed by the filling.
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into a ball. Flatten the ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 30 minutes.
Step 2: Make the jam
While the pastry is chilling, you can make the kirsch cherry and raspberry jam. The kirsch cherries add a deep cherry flavor, and when combined with the raspberries, this jam is intense. Luckily, making this jam is very easy. If you don't want to bother, then just use a ready-made raspberry jam.
Start by draining the cherries, reserving their juice. Chop the cherries roughly into quarters.
Mix the cornstarch and 2 tablespoons of the reserved juice. Pour the remaining juice into a small saucepan, then whisk in the slurry. Stir in the sugar, then add the raspberries and chopped cherries (photo 3).
Slowly bring the mixture to a boil over medium heat and stir until thickened. You want the mixture to be able to form a gel (photo 4).
Simmer for 2 minutes, then mash the berries and strain through a fine mesh strainer to remove the raspberry seeds. Set aside and cool to room temperature.
How to tell if the jam will set
Perhaps the hardest part about making a homemade fruit jam is how to tell if the jam will gel. Not cooking the jam base long enough gives you a soft, runny mixture. Cook the base too long, and the mixture becomes stiff and gelatinous. Neither scenario is what we're looking for.
Luckily there is a simple spoon test we can use from Epicurious: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Trying again a minute or two later, the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon. No more guesswork needed!
Step 3: Make the tart shells
Now that we have our pastry and jam, it's tart time.
Roll the pastry out into a circle about 14 inches in diameter with a thickness of between ⅛ to ¼-inch (no higher than the height of two stacked quarters). Because these are mini tarts, you don't want the shell to be too thick.
Cut four circles of dough with the 6-inch round cookie cutter, re-rolling the dough if necessary (photo 5). Ease the dough circles into the mini tart pans then prick with a fork.
I use my tried and true foil and freeze method to blind bake my pastry shells (photo 6). Tear off a piece of foil that fits over the mini tart pan with overhang (or add extra foil as needed). Spray the foil with baking spray to keep it from sticking to the dough. Press the foil into each tart pan and tightly up against the sides. Bring the foil up over the rim and mold it to the sides of the tart pan.
Freeze the crust for 15 minutes, then bake for 12 minutes at 375°F. You don't need to use baking beads or beans using this frozen-foil method.
Remove the foil and bake the tart shells until they're golden brown, about 3 to 5 minutes more.
Step 4: Make the Almond Frangipane
While the tart shells are cooling off a bit, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds, and the almond extract (photo 7).
Step 5: Assemble the tarts
Spread the cooled jam over each of the pastry shells. Top each with the frangipane and gently spread it to the edges of the tart, smoothing out the surface with a small offset spatula.
Bake for 10 minutes, then scatter the sliced almonds on top and bake for a further 10 to 12 minutes until the filling is golden (photo 8).
Storage and make-ahead instructions
Storage instructions: Bakewell tarts can be kept in the refrigerator in an airtight container for a few days. They can also be frozen, wrapped with plastic wrap and sealed in an airtight bag for longer storage. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Make-ahead instructions: The shortcrust pastry can be made ahead and kept in the refrigerator, well wrapped in plastic wrap, for up to 3 days. It can also be frozen and stored in an airtight bag for up to a month. Thaw overnight in the refrigerator before using.
The jam can also be made ahead and stored in the refrigerator in a jar with a tight-fitting lid for 2 to 3 months.
Questions asked and answered
Here are some questions you might have...
A traditional Bakewell tart is a layered mix of jam and an almond flavored filling topped with sliced almonds on a sweet shortcrust pastry. It can be dusted with powdered sugar for a pretty presentation.
The tart is said to be a variation of Bakewell pudding, and both are associated with the market town of Bakewell, in Derbyshire (located in the Midlands of England). People disagree as to which dessert is older, but most agree that the basic Bakewell recipe originated in the early- to mid-18th century.
It is said that a Bakewell tart is a variation from the older Bakewell pudding. Both desserts are layers of jam and an almond filling. The major difference seems to be that the pudding is made in puff pastry (like a free-form pastry) or on a cake-like sponge. The tart is baked in a more formal shortcrust pastry shell.
Kirsch cherries are just chopped frozen or fresh cherries that have been soaked in Kirsch (aka Kirschwasser), an unsweetened clear fruit brandy distilled from cherries. If you don't have jarred kirsch cherries available, just chop 2 cups of pitted cherries and transfer to a jar. Pour Kirsch liqueur to cover the cherries and allow to sit for a few hours or overnight.
If you don't want (or can't find) Kirsch, you can replace the kirsch cherries with 1 cup (120 grams) of raspberries and ½ cup water in the jam recipe, or just use store bought raspberry jam.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
Mini British Bakewell Tarts (Almond and Jam Tarts)
Equipment
Ingredients
For the shortcrust pastry
- 1⅔ cup all-purpose flour
- 2 tablespoons powdered sugar
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter, cold, grated or cubed, see Recipe Notes
- 1 large egg
- 2 to 3 teaspoons ice water
- 1 teaspoon lemon juice, white vinegar, or cider vinegar
For the kirsch cherry and raspberry jam
- 1 cup kirsch cherries, see Recipe Notes
- 1 tablespoon cornstarch
- ¾ cup granulated sugar
- 1 cup raspberries
For the almond frangipane topping
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- ¼ cup all-purpose flour
- ¾ teaspoon almond extract
- ½ cup almonds, sliced
- powdered sugar
Instructions
- Make the shortcrust pastry dough: Measure your ingredients using a kitchen scale. It's the most accurate and will give the most consistent results.
- In a large bowl, whisk 1⅔ cup all-purpose flour, 2 tablespoons powdered sugar, and ⅛ teaspoon kosher salt.
- Toss ½ cup unsalted butter (into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
- Whisk 1 large egg, 2 to 3 teaspoons ice water (starting with the lesser amount), and 1 teaspoon lemon juice or vinegar together.
- Slowly add the egg mixture to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. Remember, do not over mix the dough - you want to keep that butter cold and separate from the flour.The amount of liquid to add to the flour mixture depends on the humidity of the day. Squeeze a small amount of dough between your fingers, and add more ice water or flour, 1 tablespoon at a time (2 tablespoons maximum), if it's too crumbly or too wet.Don't worry if the dough has a slight lemony or vinegary smell...that will dissipate during baking and/or be overwhelmed by the filling.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into a ball. Flatten the ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 30 minutes or up to overnight. If you refrigerate the dough for more than 30 minutes, you may have to rest it for a few minutes at room temperature before it will be soft enough to roll out.
- Make the kirsch cherry and raspberry jam: While the dough is chilling, drain 1 cup kirsch cherries, reserving the juice. Chop the cherries roughly into quarters if needed.
- Make a slurry with 1 tablespoon cornstarch and 2 tablespoons of the reserved juice. Pour the remaining juice into a small saucepan, then whisk in the slurry. Stir in ¾ cup granulated sugar, then add 1 cup raspberries and chopped cherries.
- Place over a medium heat and bring slowly to the boil, stirring until thickened. Simmer for 2 minutes. The jam is ready when it will form a gel (see the Recipe Notes below). Mash the berries with a potato masher.
- Remove from heat, and strain through a fine mesh strainer to remove the raspberry seeds. Set aside to cool to room temperature.
- Blind bake the shortcrust pastry: Preheat the oven to 375 °F. Lightly dust a rolling surface with flour. Use even pressure to roll the dough out front to back and on the diagonals. Turn and loosen the dough occasionally as you continue to roll the pastry out into a circle about 14 inches in diameter with a thickness of between ⅛ to ¼-inch (no higher than the height of two stacked quarters).
- Cut four circles of dough with the 6-inch round cookie cutter, re-rolling the dough if necessary. Transfer the dough to a mini tart pan. Press the crust into the pan, up on the sides and leaving the dough overhanging the rim. Use a rolling pin to roll over the rim to create a neat edge.
- Save the dough scraps to repair the crust later if needed. Prick the bottom all over with a fork.
- Tear off a piece of foil that fits over the mini tart pan with overhang (or add extra foil as needed). Spray the foil with baking spray to keep it from sticking to the dough. Press the foil into each tart pan and tightly up against the sides. Bring the foil up over the rim and mold it to the sides of the tart pan. Freeze the crust for 15 minutes.
- Place the tart pans to a quarter sheet baking pan. Bake the tarts with the foil on for 12 minutes. You don't need to use baking beads or beans using this frozen-foil method.
- Carefully remove the foil from each tart pan. If any of the shells have puffed up, gently press it back down. Any tears or cracks in the shell can be repaired with the dough scraps. Return the tarts to the oven and bake until they're golden brown, about 3 to 5 minutes more.
- Remove the tarts from the oven to cool on the baking pan while you make the almond frangipane topping.
- Make the almond frangipane topping: Lower the oven to 350 °F.
- Beat ½ cup unsalted butter and ½ cup granulated sugar together until light and fluffy, then beat in 2 large eggs, one at a time. Stir in 1 cup almond flour, ¼ cup all-purpose flour, and ¾ teaspoon almond extract.
- Assemble the tarts: Spread the cooled jam over each of the pastry crusts. Top each with the frangipane and gently spread it to the edges of the tart, smoothing out the surface with a small offset spatula.
- Bake for 10 minutes, then scatter ½ cup almonds (sliced) on top and bake for a further 10 to 12 minutes until the filling is golden and a cake tester is clean.
- Allow the tarts to cool completely in the tart pans before removing. Dust with powdered sugar, and slice each tart into 3 servings. Enjoy!
- Storage instructions: Bakewell tarts can be kept in the refrigerator in an airtight container for a few days. They can also be frozen, wrapped with plastic wrap and sealed in an airtight bag for longer storage. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Make-ahead instructions: The shortcrust pastry can be made ahead and kept in the refrigerator, well wrapped in plastic wrap, for up to 3 days. It can also be frozen and stored in an airtight bag for up to a month. Thaw overnight in the refrigerator before using.The jam can also be made ahead and stored in the refrigerator in a jar with a tight-fitting lid for 2 to 3 months.
Tricia Biglow says
I made these for a friend’s high tea wedding. They were a huge hit. This recipe will be in my baking repertoire from now on!
Tammy Spencer says
Hi Tricia, I’m glad they were so well received!
Tricia Biglow says
Hi Tammy. I’m confused as to how many 1X recipe makes. The recipe shows 12 servings but your instructions for the pastry say cut out 4 six inch circles. Can you clarify for me please. Thank you.
Tammy Spencer says
Hi Tricia, Thanks for your question and sorry for the confusion. This recipe makes 4 mini tarts. Since the tarts are rich, I figured each tart could serve 3 people (the number of servings is mainly just used to calculate the nutritional information). You, of course, can decide how many one mini tart will serve and base your recipe scaling on that. Happy baking! 🙂
Liz says
The most delicious almond tart recipe ever!
Tammy Spencer says
I'm glad you enjoyed it. Thanks for sharing!