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Quick Bakewell Tartlets
40 mintime
Easydifficulty
6Servings
—Rating
Nutrition facts
380 kcalCalories
5 gProtein
40 gCarbs
22 gFat

Approximate values estimated by AI

DessertsQuick BakesTarts

Quick Bakewell Tartlets

70% authentic · British

A simplified, individual version of the classic Bakewell Tart, using pre-made puff pastry and a quicker frangipane for a speedy treat.

Ingredients

Servings6
  • Ready-rolled puff pastry1 sheet
  • Raspberry jam100g
  • Ground almonds75g
  • Unsalted butter, softened50g
  • Caster sugar50g
  • Egg1
  • Almond extract1/2 tsp
  • Powdered sugar, for dusting2 tbsp

Steps

  1. 1

    Preheat oven to 200°C (180°C fan/Gas Mark 6). Cut out 6 circles from the puff pastry and line a muffin tin. Prick the bases with a fork.

  2. 2

    Bake the pastry cases for 10 minutes until lightly puffed and golden. Remove from oven.

  3. 3

    For the quick frangipane: Mix ground almonds, softened butter, caster sugar, egg, and almond extract until just combined.

  4. 4

    Spoon a layer of raspberry jam into each pre-baked pastry case.

  5. 5

    Top the jam with the frangipane mixture, filling each case about two-thirds full.

  6. 6

    Bake for 15-20 minutes, or until the frangipane is golden and set. Let cool in the tin before removing.

  7. 7

    Dust with powdered sugar before serving.

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