Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Bakewell Tarts

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Bakewell Tarts, delicious and scatter with chopped almonds or flaked almonds . Note, this can not be frozen

Prep and cook time 1 hour 10 min
Cannot be frozen

Ingredients For the pastry:

375g/13oz all-purpose/self-raising flour
185g/61/2 oz butter
25g/1oz castor sugar
1 pinch salt
1 egg yolk
Water

Bakewell Tarts

Ingredients For the filling:

4 tbsp raspberry jam
100g/3&1/2 oz unsalted butter
110g/4oz castor sugar
1 egg, beaten
1 tsp almond extract/essence
110g/4oz ground almonds
1 tbsp plain flour

For the topping:

Chopped almond
Icing sugar for dusting

Method:

1. For the pastry, put the flour, butter, sugar, and salt into a food processor and process until the mixture resembles breadcrumbs. Add egg yolk and pulse until blended add just enough cold water until the dough comes together. Form a ball, wrap cling film, and chill for 30 minutes.
2. Preheat oven 180C lightly grease small tarts about 4 to 5 tarts I only make 4 depending on the size of your tart dish.
3. Roll out the dough on a lightly floured surface and cut out rounds to line the tin.
4. For the filling, put 1 tbsp jam in each pastry case spread out.
5. Beat the butter and sugar until light and fluffy, beat in the eggs and almond extract until blended and stir in the almond and flour.
6. Spoon the filling on top of the jam and scatter with chopped almonds or flaked almonds (I used chopped raw almonds) bake for 25 minutes until golden and springy to the touch. Leave to cool in the tin.
7. Sift the icing sugar before serving… Enjoy!

Prepared, tried, and tested by: Joy Martin Smyth

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment