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

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

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.