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Cherry Bakewell Tartlets

Delightful bite-sized British tartlets with a buttery pastry shell, fruit jam, and almond frangipane filling, topped with a glossy icing and glacé cherries.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: British
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Shortcrust Pastry
  • 250 g plain flour All-purpose flour for the pastry.
  • 125 g unsalted butter Cold and diced for best results.
  • 70 g icing sugar For sweetening the pastry.
  • 1 large egg yolk Adds richness to the pastry.
  • 2-3 tbsp cold water To bind the dough.
For the Almond Frangipane Filling
  • 150 g ground almonds Use fresh quality almonds for best flavor.
  • 100 g unsalted butter Softened for mixing.
  • 100 g granulated sugar For sweetness in the filling.
  • 2 large eggs For structure and moisture.
  • 1 tsp almond extract Optional for enhanced flavor.
For Assembly
  • 150 g raspberry jam Use a quality jam as a base layer.
  • 12 pieces glacé cherries Use for topping the tartlets.
  • 200 g icing sugar For the glaze.
  • 1-2 tbsp water or lemon juice To mix into a glaze.

Method
 

Preparation of Pastry
  1. Combine flour and icing sugar in a bowl, then cut in cold butter until mixture resembles breadcrumbs.
  2. Add the egg yolk and cold water, mixing until a dough forms. Chill the dough for 30 minutes.
Blind Baking
  1. Preheat the oven to 180°C (350°F). Roll out the pastry to 3mm thick, cut into circles, and press into tartlet tins.
  2. Line with parchment and fill with baking beans. Bake for 10-12 minutes until golden, then remove weights and bake for another 5 minutes.
Making Frangipane Filling
  1. Beat together softened butter and sugar until creamy. Add eggs and mix well.
  2. Fold in ground almonds and almond extract until combined.
Assembling Tartlets
  1. Spread a thin layer of raspberry jam in each baked pastry. Pipe or spoon the almond frangipane over the jam.
  2. Gently press a glacé cherry into the center of each tartlet.
Final Baking
  1. Bake the filled tartlets for 15-18 minutes until frangipane is golden and set. Allow to cool fully.
Glazing
  1. Mix icing sugar with water or lemon juice to form a glaze. Drizzle over cooled tartlets and allow to set.

Notes

Ensure to chill pastry before rolling to avoid shrinkage. Blind baking is essential to prevent a soggy bottom. Use high-quality ingredients for the best result.