Individual Cherry Bakewell Tarts

I have wanted an excuse to make individual Cherry Bakewell Tarts for ages and with Afternoon Tea week coming up it’s the perfect time to try them. I won’t bore you AGAIN with how much I like Bakewell Tarts, just know I love them. These were made in a large cupcake tin so these individual Cherry Bakewell tarts are filled to the brim with frangipane and cherry jam. They are then topped with sweet icing and a glaze cherry.

They taste just as you’d expect with a strong almond flavour and the jam cutting through. If you can’t find cherry jam you can use raspberry jam which I find works just as well to cut through the sweetness. It adds just the right amount of fruity tang. In fact some people do prefer raspberry jam because they like the flavour more. It is totally up to you and your personal preference. I can recommend Bonne Maman who make a variety of cherry products. They can be found in most supermarkets if you go down the cherry filling route.

These Bakewells do have a few different elements (pastry, frangipane and toppings) but it is well worth it to make these. Just take it one step at a time.

A top tip I have for you is that when you blind bake the pastry cases you can use cupcake cases on top of the pastry instead of having to cut 12 pieces of baking paper to fit each pastry case. Just pop the cupcake case on top of the pastry and pour in your baking beans. I usually use dried lentils because I have them in the cupboard at all times.

If you liked these Individual Cherry Bakewell tarts why not try my custard cream bar recipe. It also has glace cherries in and is so easy to make!

Individual Cherry Bakewell Tarts
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Individual Cherry Bakewell Tarts

Difficulty: Medium
Servings

12

servings
Prep time

1

hour 
Cooking time

30

minutes
Total time

1

hour 

30

minutes

Ingredients

  • Pastry

  • 90g Unsalted Butter

  • 65g Caster Sugar

  • 3 Egg Yolks

  • 200g Plain Flour

  • Filling

  • 125g Unsalted butter

  • 125g Caster Sugar

  • 100g Ground Almonds

  • 1 Egg

  • 50g Self Raising Flour

  • 4 tbsp Cherry Jam

  • Topping

  • 175g Icing Sugar

  • 12 Glace Cherries

Directions

  • Cream the butter and sugar together, then stir in the egg yolks. Mix in the flour to form a ball of dough and knead until smooth. Wrap in clingfilm and chill for at least 30 minutes.
  • Preheat the oven to 190/170ºc fan and grease a 12 hole muffin or cupcake tray (or you could use individual tartlet tins if you have them). Roll out the pastry and use a cookie cutter to cut 12 circles out. The cookie cutter should be slightly bigger than the holes in the muffin tin.
  • Line the pastry cases with baking paper and fill will baking beans. Bake for 10 minutes and remove the beans and parchment ready for the filling.
  • Cream the butter and sugar together. Add the almond extract, ground almonds, egg and flour and mix. Add 1 tsp of jam to the bottom of each pastry case and fill the rest of the case with the almond mix. Bake for 15-20 minutes and allow to cool completely.
  • Mix the icing sugar with 1 tbsp of water and spoon over each tart. Finish with a glace cherry on each one.

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