Description
Treat yourself to a bite of British tradition with these Mini Cherry Bakewell Tartlets! Featuring a buttery pastry shell, sweet cherry jam, and almond-infused frangipane, they’re topped with icing and a signature glacé cherry. Perfect for afternoon tea, celebrations, or as a delightful homemade gift.
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 egg yolks
- 2–4 tbsp ice-cold water
For the Frangipane:
- 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
To Assemble:
- Cherry jam or conserve
- 100 g (½ cup + 3 tbsp) icing (powdered) sugar
- 3–5 tsp milk
- 12 glacé cherries, halved
Instructions
-
Prepare the Pastry:
- In a large bowl, mix the flour and icing sugar.
- Add the cold butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Mix in the egg yolks, then gradually add the ice-cold water, one tablespoon at a time, until the dough forms a cohesive ball.
- Wrap the dough in cling film and refrigerate for 30 minutes.
-
Make the Frangipane:
- Cream the butter and caster sugar together in a mixing bowl until light and fluffy.
- Add the ground almonds, egg, and almond extract, and mix until smooth.
-
Assemble the Tartlets:
- Preheat your oven to 180°C (350°F).
- Roll out the chilled pastry on a floured surface to about 3 mm thickness.
- Cut out circles to fit a mini tartlet or muffin tin and press gently into the cavities.
- Add a teaspoon of cherry jam to the base of each shell.
- Spoon frangipane over the jam, spreading evenly and leaving a small gap at the top.
-
Bake the Tartlets:
- Bake for 15–18 minutes or until the frangipane is golden and slightly puffed.
- Allow the tartlets to cool completely before decorating.
-
Decorate and Serve:
- Mix the icing sugar with 3–5 teaspoons of milk to create a thick, smooth icing.
- Drizzle the icing over the cooled tartlets and top each with a glacé cherry half.
- Let the icing set before serving.
Notes
- Chill Time: Keeping the dough cold ensures flaky pastry.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- Make-Ahead: You can freeze uniced tartlets for up to 2 months. Thaw and decorate when ready to serve.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British