Mini Bakewell Tarts a British Favourite

Mini Bakewell tarts, a scaled-down version of a true British favourite featuring a sweet crust pastry filled with cherry jam and frangipane.

This recipe makes 4 perfect individual tartlets, and they will last, if stored properly, for 3-4 days.

Homemade Bakewell Tart

When I was growing up, Mr Kipling's Cherry Bakewells were my ultimate treat. Every single time I visited my Nan, my sister and I would demolish a box fighting for the ones with the biggest glace cherry!

This recipe is an ode to those memories, but with a slant towards a much more classic Bakewell tart.

As I have grown older, my sweet tooth has left the building; as a result, these individual tartlets do not have the icing topping or the glace cherries I loved as a kid.

Like almost all of my dessert recipes, these individual Bakewell tarts have been scaled down. It reflects the fact that I cook for two people.

So they join other childhood favourites like lemon meringue pie, baked rice pudding, bread and butter pudding, strawberry crumble and cherry clafoutis in being designed for the smaller family.

Despite taking a while, they are really very simple to make. The sweet crust pastry takes just 5-10 minutes in a food processor. The frangipane filling takes 3-4 minutes, and baking aside, making the tarts takes about 15 minutes.

Frequently Asked Questions

Do I have to use a food processor to make the pastry?

No, you can make it by hand, but it is important that it stays cold and you work quickly.

Popping it into the freezer for 10 minutes if the butter gets too soft will help.

Why do I need to leave the pastry overhanging the tart case?

The pastry will shrink and change shape as it bakes. By leaving pastry overhanging, you get a perfectly crisp edge to your tart.

Can I use a different type of jam?

Yes, knock yourself out! Raspberry jam is much more commonly found in a Bakewell tart, but I prefer cherry jam. It is a nod to those cherished childhood memories!

Another surprising option is apricot jam; apricots and almonds are a classic pairing.

Can these be made in advance?

Yes, the pastry can be made 2-3 days in advance and stored in the fridge. The frangipane is best made within 20 minutes of cooking, though.

Once baked, the tarts will store for 3-4 days in an airtight container.

What is caster sugar?

A question often asked by US cooks. Caster sugar in the US is called superfine sugar or baker's sugar; it is finer in texture than granulated sugar.

If you are struggling to source some pulsing regular sugar, a mini blender will get you pretty close.

Serving Suggestions

I tend to eat these individual Bakewell tarts on their own. Maybe even in the middle of the afternoon with a cup of coffee!

However, if you wanted to serve them as a dessert, you could add a scoop of vanilla ice cream as I do with my sticky toffee pudding.

You could also add either a splash of pouring cream or even some chantilly cream.

I've even served them with a little Creme Anglaise or thin custard; it sounds odd, but it works wonderfully!

Equipment Used

This is a list of the kit that I used to make these tarts. None of it is brand-specific unless otherwise stated.

• Food processor (optional), for instructions to make the pastry without a food processor, see the Frequently Asked Questions section.
• 4 x 9cm or 3½" mini tart cases.
• Baking parchment.
• Baking beans, I use ceramic baking beans.
• Mixing bowls (any size is fine).
• Sieve or sifter.
• Oven.
• A combination of weighing scales, measuring cups and spoons.