Mini Bakewell Tarts

Mini Bakewell Tarts

These mini Bakewell tarts are easy to make with pastry shells, raspberry jam, almond filling, and a glossy icing. Perfect for a sweet afternoon treat!

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
235 Calories

Recipe Instructions

Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
Step 3
Spoon 1 teaspoon raspberry jam into the bottom of each tart shell and set aside.
Step 4
Arrange tart shells on a baking sheet.
Step 5
To make the filling: Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
Step 6
Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Let tarts cool while you make the icing.
Step 7
To make the icing: Stir confectioners' sugar and water together in a small bowl until smooth. Drizzle icing over cooled tarts.

Ingredients

  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1 large egg
  • 1 tablespoon boiling water
  • 12 (3 inch) unbaked tart shells
  • 0.25 cup all-purpose flour
  • 0.25 cup butter, softened
  • 0.25 cup white sugar
  • 0.25 cup raspberry jam
  • 5 tablespoons confectioners' sugar

Categories

Similar Recipes You May Like

Mini Cornmeal Cupcakes with Maple Butter Cream

Mini Cornmeal Cupcakes with Maple Butter Cream

Gorgonzola Stuffed Mini Potatoes

Gorgonzola Stuffed Mini Potatoes

Mini Sloppy Joes with Pulled Pork

Mini Sloppy Joes with Pulled Pork

Mini Taco Quiches

Mini Taco Quiches

Blackberry Puff Pastry Tarts

Blackberry Puff Pastry Tarts

Air-Fried Double Cherry Mini Egg Rolls

Air-Fried Double Cherry Mini Egg Rolls

PB and J Mini Mug Cakes

PB and J Mini Mug Cakes

Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream

Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream