Description
These Bakewell Bliss Tarts are a mix of sweet jam and nutty sponge tucked into crisp golden pastry. A timeless classic that feels comforting yet special. Try Bakewell Bliss Tarts when you’re craving a homemade treat.
Ingredients
Units
Scale
Pastry:
- 375g (13 oz) all-purpose flour
- 185g (6 1/2 oz) butter, chilled and cubed
- 25g (1 oz) caster sugar
- Pinch of salt
- 1 egg yolk
- 2-3 tbsp cold water (as needed)
Filling:
- 4 tbsp raspberry jam
- 100g (3 1/2 oz) unsalted butter, softened
- 110g (4 oz) caster sugar
- 1 egg, beaten
- 1 tsp almond extract
- 110g (4 oz) ground almonds
- 1 tbsp plain flour
Topping:
- 2 tbsp chopped or flaked almonds
- Icing sugar, for dusting
Instructions
- In a food processor, blitz the flour, butter, sugar, and salt until it looks like breadcrumbs.
- Add the egg yolk, then pulse in just enough cold water for the dough to come together.
- Shape into a ball, wrap in cling film, and chill for 30 minutes.
- Preheat oven to 180°C (350°F). Lightly grease 4–5 small tart tins.
- Roll out the dough on a lightly floured surface, cut out rounds, and line the tins.
- Spread 1 tbsp raspberry jam in the bottom of each pastry case.
- Beat butter and sugar until pale and fluffy.
- Mix in the egg and almond extract.
- Stir in ground almonds and flour until combined.
- Spoon filling over the jam, smoothing the top.
- Scatter chopped or flaked almonds.
- Bake for 25 minutes, or until golden and springy in the center. Cool in the tins.
- Dust with icing sugar before serving.
- Best enjoyed fresh. (These don’t freeze well.)
Notes
Prepared, tried, and tested by Joy
