How To Make Mini Bakewell Tarts
Keep things sweet and simple with our easy tart recipes. There’s a whole world of desserts to explore! And with our scrumptious tart recipes, you’re sure to have a brand new favorite dessert. These delicious pastries filled and topped with fruits are a classic dessert that’s a perfect ender for any heavy and satisfying meal. Whether it’s sweet or savory, our tart recipes are the perfect dessert to serve to your loved ones.
Serves:
Ingredients
- 1 sheet of ready-made shortcrust pastry
- 4 tbsp raspberry jam
- 75g ground almonds
- 75g unsalted butter, softened
- 75g caster sugar
- 1 large egg
- 1/2 tsp almond extract
- A handful of flaked almonds, for topping
- Icing sugar, for dusting
Instructions
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Preheat the oven to 180°C (350°F) and lightly grease a 12-hole mini tart tin.
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Roll out the shortcrust pastry on a lightly floured surface and use a round cutter to cut out 12 circles that fit the holes of the tart tin.
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Press the pastry circles into the tin, ensuring they cover the base and sides. Prick the base with a fork and chill in the fridge for 15 minutes.
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Spread a teaspoon of raspberry jam onto the base of each pastry case.
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In a mixing bowl, cream together the ground almonds, softened butter, caster sugar, egg, and almond extract until smooth.
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Spoon the almond mixture into each pastry case, filling them almost to the top.
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Sprinkle a few flaked almonds on top of each tart.
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Bake in the preheated oven for 20 minutes or until the pastry is golden and the filling is set.
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Allow the tarts to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
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Dust with icing sugar before serving.
Nutrition
- Calories : 389kcal
- Total Fat : 25g
- Saturated Fat : 11g
- Cholesterol : 80mg
- Sodium : 249mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugars : 18g
- Protein : 7g
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