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A beloved British classic, these Mini Bakewell Tarts combine buttery shortcrust pastry with sweet raspberry jam and rich frangipane, all topped with a delicate glacé icing and cherry. Each bite-sized treat offers a perfect balance of textures and flavors that have made this dessert a teatime favorite for generations.
During my pastry training in England, I learned that the secret to perfect Bakewell tarts lies in the balance of each component. The first time I mastered these, watching the almond filling puff up perfectly around the jam was pure magic.
Essential Ingredients Selection
- Flour: Use plain flour with moderate protein content for tender pastry.
- Butter: European-style butter with high fat content creates the flakiest crust.
- Ground Almonds: Fresh, finely ground almonds provide the best texture and flavor.
- Raspberry Jam: Choose a good quality preserve with visible fruit pieces.
- Almond Extract: Pure extract rather than artificial flavoring makes a noticeable difference.
Detailed Cooking Instructions
- Step 1: Crafting Perfect Pastry
- Ensure all ingredients are properly chilled. Use a food processor to pulse flour and butter until mixture resembles breadcrumbs. Gradually add ice water until dough just comes together. Chill dough for 30 minutes before rolling.
- Step 2: Creating the Frangipane
- Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well between additions. Fold in ground almonds and almond extract gently to avoid deflating the mixture.
- Step 3: Assembling the Tarts
- Roll out chilled dough and cut rounds to fit tart tins. Press pastry gently into tins, ensuring even thickness. Add a thin layer of jam, followed by frangipane. Smooth the surface for even baking.
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Last Christmas, I discovered that adding a tiny pinch of salt to the glacé icing enhanced all the other flavors beautifully. It's become my secret ingredient for these tarts.
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These mini tarts have become my signature contribution to afternoon tea parties. There's something special about watching people enjoy these perfectly sized treats, each one offering that classic combination of crisp pastry, jammy sweetness, and rich almond flavor that makes Bakewell tarts so beloved.
Frequently Asked Questions
- → Can I make these Mini Bakewell Tarts ahead of time?
- Yes, you can make them up to 3 days ahead and store in an airtight container. You can also freeze them undecorated for up to a month.
- → Why do I need to chill the pastry cases?
- Chilling prevents the pastry from shrinking during baking and helps maintain the tart shape.
- → Can I use different jam flavors?
- While raspberry is traditional, you can use any jam you like. Cherry and strawberry work particularly well.
- → What if I don't have a food processor?
- You can make the pastry by hand by rubbing the butter into the flour with your fingertips.
- → Why is my almond filling curdled looking?
- This is normal - the filling might look curdled after adding the eggs but will bake up perfectly smooth.