Cherry Bakewell Tartlets are a delightful twist on the classic British Bakewell tart. These individual-sized treats feature a buttery, crisp pastry shell filled with sweet cherry jam, topped with a light almond frangipane, and finished with flaked almonds.
Perfect for tea parties, holidays, or an indulgent afternoon snack, these tartlets are as beautiful as they are delicious. Whether you’re a fan of traditional tarts or simply love almond and cherry together, these tartlets are a must-try!
Kitchen Equipment Needed
- Tartlet tins (6–8, depending on size)
- Rolling pin
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
- Pastry cutter or sharp knife
Ingredients
For the Pastry:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and diced
- 2 tbsp granulated sugar
- 1–2 tbsp cold water
For the Filling:
- 1/3 cup (80g) cherry jam
- 1/2 cup (100g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 3/4 cup (75g) ground almonds (almond flour)
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp almond extract
For the Topping:
- Flaked almonds
- Powdered sugar (optional, for dusting)
Directions
- Make the Pastry: In a mixing bowl, combine the flour and sugar. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Tartlet Shells: Roll out the chilled pastry on a lightly floured surface to about 1/8 inch (3mm) thick. Cut circles slightly larger than your tartlet tins and press the pastry into the tins. Trim the edges and prick the bottoms with a fork.
- Blind Bake the Shells: Line each shell with parchment paper and fill with baking beans or rice. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes until lightly golden.
- Add the Cherry Jam: Spoon a thin layer of cherry jam into each baked shell.
- Make the Frangipane: In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the almond flour, all-purpose flour, and almond extract until smooth.
- Fill the Tartlets: Spoon or pipe the frangipane mixture over the jam, spreading it evenly. Sprinkle flaked almonds on top.
- Bake the Tartlets: Bake for 15–20 minutes, or until the frangipane is puffed and golden.
- Cool and Serve: Allow the tartlets to cool in the tins for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Nutrition (Per Tartlet, Approx.)
- Calories: 310
- Protein: 4g
- Fat: 19g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 15g
Expert Tips
- Chill the Dough: Cold pastry dough is easier to handle and results in a flakier crust.
- Don’t Overfill: Leave room for the frangipane to expand as it bakes.
- Use Fresh Almonds: Freshly ground almonds or almond flour provide the best flavor.
FAQs
Can I use store-bought pastry?
Yes, pre-made shortcrust pastry is a convenient alternative.
Can I substitute the cherry jam?
Absolutely! Raspberry, apricot, or even strawberry jam work well.
Can I make these tartlets ahead of time?
Yes, they keep well in an airtight container for up to 3 days.
Can I freeze the tartlets?
You can freeze the baked tartlets (without powdered sugar) for up to 2 months. Thaw at room temperature before serving.
Storing & Reheating
- Storing: Keep in an airtight container at room temperature for up to 3 days.
- Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes if desired.
Substitutions & Variations
- Gluten-Free Option: Use a gluten-free flour blend for the pastry and filling.
- Nut-Free Option: Replace ground almonds with an equal amount of all-purpose flour, and omit the almond extract.
- Festive Twist: Add a drizzle of icing over the tartlets for extra sweetness and decoration.
Cherry Bakewell Tartlets
Cherry Bakewell Tartlets are a delightful twist on the classic British Bakewell tart. These individual-sized treats feature a buttery, crisp pastry shell filled with sweet cherry jam, topped with a light almond frangipane, and finished with flaked almonds. Perfect for tea parties, holidays, or an indulgent afternoon snack, these tartlets are as beautiful as they are delicious. Whether you’re a fan of traditional tarts or simply love almond and cherry together, these tartlets are a must-try!
Equipment
- - Tartlet tins (6–8, depending on size)
- - Rolling pin
- Mixing bowls
- - Hand or stand mixer
- Measuring cups and spoons
- Spatula
- - Pastry cutter or sharp knife
Ingredients
- #### For the Pastry:
- - 1 1/4 cups 160g all-purpose flour
- - 1/2 cup 115g unsalted butter, cold and diced
- - 2 tbsp granulated sugar
- - 1–2 tbsp cold water
- #### For the Filling:
- - 1/3 cup 80g cherry jam
- - 1/2 cup 100g unsalted butter, softened
- - 1/2 cup 100g granulated sugar
- - 2 large eggs
- - 3/4 cup 75g ground almonds (almond flour)
- - 1/4 cup 30g all-purpose flour
- - 1/2 tsp almond extract
- #### For the Topping:
- - Flaked almonds
- - Powdered sugar optional, for dusting
Instructions
- **Make the Pastry:** In a mixing bowl, combine the flour and sugar. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- **Preheat the Oven:** Preheat your oven to 375°F (190°C).
- **Prepare the Tartlet Shells:** Roll out the chilled pastry on a lightly floured surface to about 1/8 inch (3mm) thick. Cut circles slightly larger than your tartlet tins and press the pastry into the tins. Trim the edges and prick the bottoms with a fork.
- **Blind Bake the Shells:** Line each shell with parchment paper and fill with baking beans or rice. Bake for 10 minutes, then remove the parchment and weights and bake for another 5 minutes until lightly golden.
- **Add the Cherry Jam:** Spoon a thin layer of cherry jam into each baked shell.
- **Make the Frangipane:** In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the almond flour, all-purpose flour, and almond extract until smooth.
- **Fill the Tartlets:** Spoon or pipe the frangipane mixture over the jam, spreading it evenly. Sprinkle flaked almonds on top.
- **Bake the Tartlets:** Bake for 15–20 minutes, or until the frangipane is puffed and golden.
- **Cool and Serve:** Allow the tartlets to cool in the tins for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
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