Mary Berry Mini Bakewell Tarts Recipe

Mary Berry’s Mini Bakewell Tarts are delightful bite-sized treats combining crisp pastry, sweet jam, and a light almond sponge filling. Perfect for tea parties, picnics, or a simple dessert, these mini tarts are easy to make and beautifully elegant.

What are Mary Berry Mini Bakewell Tarts?

Mini Bakewell Tarts are small pastry shells filled with jam, almond sponge, and topped with flaked almonds or icing. They are a classic British dessert with a delicious combination of textures and flavors.

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Why You Should Try This Recipe

• Bite-sized elegance: Perfect for entertaining or gifting.
• Rich and flavorful: Combines buttery pastry, sweet jam, and almond filling.
• Customizable: Use your favorite jams or add icing for a decorative finish.
• Make-ahead friendly: Prepare in advance for convenience.
• Classic British treat: A timeless dessert loved by all ages.

Ingredients Needed for Mary Berry Mini Bakewell Tarts

For the Pastry:

• All-purpose flour: 225g (1¾ cups).
• Butter: 100g (½ cup), chilled and cubed.
• Icing sugar: 25g (2 tablespoons).
• Egg yolk: 1 large.
• Cold water: 2-3 tablespoons.

For the Filling:

• Raspberry jam: 4-5 tablespoons.
• Butter: 75g (⅓ cup), softened.
• Caster sugar: 75g (⅓ cup).
• Egg: 1 large.
• Ground almonds: 75g (¾ cup).
• All-purpose flour: 1 tablespoon.
• Almond extract: ½ teaspoon.

For Topping:

• Flaked almonds: 2 tablespoons.
• Optional: Icing sugar for dusting or glace icing for decoration.

Kitchen Equipment Needed

• Muffin tin or mini tart tins.
• Rolling pin for pastry.
• Mixing bowls for pastry and filling.
• Small cookie cutter for cutting pastry circles.

Instructions to Make Mary Berry Mini Bakewell Tarts

Step 1: Make the pastry

In a mixing bowl, rub the chilled butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and cold water, mixing until the dough comes together. Wrap the dough in cling film and chill for 20 minutes.

Step 2: Roll out and shape

Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a floured surface to about 3mm thick. Use a cookie cutter to cut circles slightly larger than your tart tins. Gently press the pastry circles into the tins and trim the edges.

Step 3: Add the jam

Place a small teaspoon of raspberry jam in the base of each pastry shell.

Step 4: Prepare the almond filling

In a bowl, cream the softened butter and caster sugar until light and fluffy. Beat in the egg, followed by the ground almonds, flour, and almond extract.

Step 5: Fill the tarts

Spoon the almond mixture over the jam, filling each pastry shell about three-quarters full. Smooth the tops and sprinkle with flaked almonds.

Step 6: Bake

Bake in the preheated oven for 15-20 minutes, or until the filling is golden and set. Remove from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack.

Step 7: Optional decoration

For a decorative touch, drizzle the cooled tarts with glace icing or dust lightly with icing sugar before serving.

What to Serve With Mary Berry Mini Bakewell Tarts

• Tea or coffee: A classic pairing for an afternoon treat.
• Custard or cream: Adds richness to a plated dessert.
• Fresh berries: Complements the sweetness of the tarts.

Pro Tips for Making the Best Mini Bakewell Tarts

• Chill the pastry: Keep it firm and easier to handle.
• Don’t overfill: Leave room for the almond filling to rise slightly.
• Use high-quality jam: Enhances the flavor of the filling.
• Experiment with flavors: Try strawberry or apricot jam for variety.
• Decorate creatively: Icing patterns or chopped nuts can make them even more attractive.

What are the Variations of Mary Berry Mini Bakewell Tarts?

• Cherry Bakewell Tarts: Add a glacé cherry on top after baking.
• Chocolate Bakewell Tarts: Use chocolate spread instead of jam and add cocoa to the almond filling.
• Citrus twist: Replace almond extract with orange or lemon zest.
• Vegan version: Use vegan pastry and egg substitutes in the filling.
• Nut-free option: Substitute ground almonds with desiccated coconut.

How Do I Store Mary Berry Mini Bakewell Tarts?

• At room temperature: Store in an airtight container for up to 3 days.
• In the refrigerator: Keep for up to 5 days if the climate is warm.
• In the freezer: Freeze baked tarts without icing for up to 1 month. Thaw and decorate before serving.

Nutrition Value (per tart)

• Calories: 180
• Protein: 3g
• Carbs: 20g
• Fat: 9g

FAQs

Can I use store-bought pastry for Bakewell tarts?

Yes, store-bought shortcrust pastry can be used to save time. Roll it out and follow the same instructions for cutting and shaping into the tart tins.

Can I make Bakewell tarts without almonds?

Yes, you can replace ground almonds with ground hazelnuts, pistachios, or desiccated coconut for a nutty alternative. For a nut-free version, use finely ground oats or semolina.

How do I prevent the jam from seeping into the filling?

To avoid jam seeping into the almond filling, use a thick jam and spread it in a thin, even layer. Chilling the pastry shell after adding the jam can also help.

Can I freeze Bakewell tarts?

Yes, Bakewell tarts can be frozen without icing or decoration. Wrap them individually in plastic wrap and store them in an airtight container for up to 1 month. Thaw at room temperature before serving.

Final Words

Mary Berry Mini Bakewell Tarts are a delightful combination of buttery pastry, sweet jam, and almond-flavored filling.

Try them today for a taste of classic British baking!

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• Mary Berry Panna Cotta
• Mary Berry Almond Macaroons
• Mary Berry Lemon Mousse
• Mary Berry Peanut Butter Cookies
• Mary Berry Hazelnut Meringue

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