Recipes

Mini Iced Bakewell Tarts

These Mini Iced Bakewell Tarts are light and delicate and filled with a delicious almond filling and raspberry jam. This British treat is so easy to make, and everyone will love the wonderful almond flavour!

A traditional Bakewell tart is an English dessert consisting of a pastry shell with layers of jam and frangipane and topped with flaked almonds. Mini Iced Bakewell Tarts is a variation of the traditional recipe, but just as delicious and perfect for any holiday dessert tray.

What is Frangipane?

Frangipane is a sweet cake-like filling made of butter, sugar, eggs and ground almonds. Frangipane is similar to marzipan, but marzipan is more like an almond candy and is used primarily for sculpting and decorating the tops of cakes.

Frangipane is the filling used in these tasty little tarts!

How to Make Mini Iced Bakewell Tarts

  • Place frozen tart shells on a cookie sheet.
  • To prepare the filling, using an electric mixer, beat together the butter and sugar until combined. Add the eggs, almond extract, ground almonds, flour and salt. Set aside.
  • Place 1/2 tbsp of raspberry jam in the bottom of each tart shell. Spread to cover the bottom.
  • Add a dollop of the almond filling and smooth out with a spatula, being careful not to cover the edge of the tart shell.
  • Bake at 350 degrees F for 25 minutes or until the tart is golden brown and set. Allow to cool.
  • To prepare the icing, mix all ingredients together until smooth.
  • Spread the icing on top of the tarts and top with half a Maraschino cherry. Allow the icing to set before storing.

So, how are you doing with your Christmas baking so far? Give this recipe a try!

xo, Linda

Have fun baking up a storm! Don’t forget to give this post a Pin!

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5 from 1 vote

Mini Iced Bakewell Tarts

These Mini Iced Bakewell Tarts are light and delicate and filled with a delicious almond filling and raspberry jam.
Course: Dessert
Keyword: Bakewell Tart
Author: Linda Krenz

Ingredients

Tarts

  • 1/2 cup butter
  • 1/2 cup icing sugar
  • 3 eggs
  • 2 tsp almond extract
  • 1 cup ground almonds
  • 3 tbsp flour
  • 1/4 tsp salt
  • 6 tbsp raspberry jam
  • 12 frozen tart shells
  • 6 Maraschino cherries (cut in half)

Icing

  • 1 1/2 cups icing sugar
  • 2 tbsp water
  • 1/2 tsp almond extract

Instructions

Tarts

  • Place frozen tart shells on a cookie sheet.
  • To prepare the filling, using an electric mixer, beat together the butter and sugar until combined. Add the eggs, almond extract, ground almonds, flour and salt. Set aside.
  • Place 1/2 tbsp of raspberry jam in the bottom of each tart shell. Spread to cover the bottom.
  • Add a dollop of the almond filling and smooth out with a spatula, being careful not to cover the edge of the tart shell.
  • Bake at 350 degrees F for 25 minutes or until the tart is golden brown and set. Allow to cool.
  • To prepare the icing, mix all ingredients together until smooth.
  • Spread the icing on top of the tarts and top with half a Maraschino cherry. Allow the icing to set before storing.

Icing

  • Mix all ingredients together until smooth.

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