Bakewell Tarts

  4.8 – 3 reviews  • Tarts

Small but delicious almond tart that pairs beautifully with coffee!

Prep Time: 15 mins
Cook Time: 30 mins
Additional Time: 10 mins
Total Time: 55 mins
Servings: 12
Yield: 12 tarts

Ingredients

  1. 12 (3 inch) unbaked tart shells
  2. ¼ cup raspberry jam
  3. ¼ cup butter, softened
  4. ¼ cup white sugar
  5. ¼ cup all-purpose flour
  6. 1 large egg
  7. 1 teaspoon baking powder
  8. 1 teaspoon almond extract
  9. 5 tablespoons confectioners’ sugar
  10. 1 tablespoon boiling water

Instructions

  1. Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
  2. Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
  3. Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
  4. 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.
  5. Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
  6. Stir confectioners’ sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

Nutrition Facts

Calories 235 kcal
Carbohydrate 33 g
Cholesterol 26 mg
Dietary Fiber 0 g
Protein 2 g
Saturated Fat 4 g
Sodium 166 mg
Sugars 16 g
Fat 11 g
Unsaturated Fat 0 g

Reviews

Bailey Page
I added 5 tablespoons of ground almonds and omitted icing. I also used purchased tart shells. I was happy with results but would use a little more almond extract next time, Thanks for this recipe
Mrs. Michelle Rose
Delicious, always my favourite back home in England. Now I can have a taste for home anytime. Thanks for sharing such a wonderful simple recipe
Brandon Anderson
This is a great recipe! Delish! The first time I made it, I had an “idiot moment,” and forgot to add the baking powder. As they were otherwise ready to go in the oven, I figured “What the hey? Let’s see what happens.” They turned out great! They’re also great WITH the baking powder (had to make a second batch to compare, of course-wink wink), but they’re fabulous either way, just a little more dense without. I ended up adding half the bp, because I like ’em a little denser. I’ve also since experimented with different jam flavours. You just can’t go wrong with this recipe!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top