Mini Bakewell tarts

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• florantilles

  23 July 2009

  florantilles commented on this recipe

  I made double the quantity of my own shortcrust pastry and turned them into 2 large flans with just the almonds, leaving out the pink icing sugar. They were for an american supper party

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• Mave

  11 August 2009

  Mave commented on this recipe

  I found that the amount that the franzipan recipe made would accommodate at least 2 dozen tarts. I would suggest that pastry is a richer more scrummy bake when 1/2 plain and 1/2 SR flour is used,and I prefer to leave off the icing. Overall though a lovely and well received recipe.

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• Debz

  15 October 2009

  Debz commented on this recipe

  Mini Bakewells? Cornish congress tarts you mean! Just need a cross of sugar icing on the top, and leave out the apricot jam.

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• Anna Smith

  14 November 2010

  Anna Smith commented on this recipe

  I thought they were lovely and ate them all in one go!

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• sullie

  30 November 2010

  sullie rated and commented on this recipe

  

  Really nice and they look really good.

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• trying2babravecook

  01 March 2011

  trying2babravecook commented on this recipe

  I would love to make this recipe BUT really dislike almonds If it says almonds in a recipe I have to forget about it. What could I use instead ??? Thanks new to site.l

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• mother27

  03 March 2011

  mother27 commented on this recipe

  just made these tarts and thought "thats a lot of filling" .there was enough to fill 24 tarts! suggest you only use half the quantity of ingredients for the franzipane filling

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• volechef

  15 July 2011

  volechef rated and commented on this recipe

  

  Fantastic recipe. I make this with the pastry from Marco Pierre White's famous Lemon Tart and it tastes even more delicious with home made pastry. http://bit.ly/9B67fK Using mini cake cases this recipe makes 72 mini tarts, which come in at under 100 calories per tart...a bite size treat that doesn't mean consuming 500 calories of sugar.

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• newblueroxie

  06 October 2011

  newblueroxie commented on this recipe

  Doesn't the pastry need to be baked blind first?

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• GeorgiePorgeous

  10 March 2013

  GeorgiePorgeous rated and commented on this recipe

  

  These looked lovely but i was slightly disappointed with the flavour. Not almondy enough and i think it could have done withoutthe lemon zest and vanilla. Will make again but tweak recipe and omit the lemon and vanilla and add a few drops of almond essence instead.

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• tr1shh

  07 April 2013

  tr1shh commented on this recipe

  Followed this recipe to the letter - for 12 mini tarts there was about three times more frangipane than necessary - looking at other recipes you would need half the ingredients shown here.

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• helenakeys

  23 May 2013

  helenakeys rated and commented on this recipe

  

  I really loved this recipe! Everyone who tried one of these said they were delicious. I especially loved the pink icing - although, instead of icing it only on one side, I drizzled it all over the mini tarts with a piping bag. Delicious!

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Ingredients

• 375g pack shortcrust pastry
• 4 tbsp raspberry jam
• 50g flaked almonds
• 1 tbsp apricot jam , sieved
• 4 tbsp icing sugar
• pink food colouring

FRANGIPANE

• 200g unsalted butter , at room temperature
• 220g caster sugar
• 2 eggs , lightly beaten
• 1 lemon , zested
• 1 tsp vanilla extract
• 220g ground almonds
• 2 tbsp plain flour

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Difficulty and servings

makes 12

Preparation and cooking times

Ready in 1 hour 15 minutes plus cooling

Ingredients

• 375g pack shortcrust pastry
• 4 tbsp raspberry jam
• 50g flaked almonds
• 1 tbsp apricot jam , sieved
• 4 tbsp icing sugar
• pink food colouring

FRANGIPANE

• 200g unsalted butter , at room temperature
• 220g caster sugar
• 2 eggs , lightly beaten
• 1 lemon , zested
• 1 tsp vanilla extract
• 220g ground almonds
• 2 tbsp plain flour

Per tart

516 kcalories, protein 7.6g, carbohydrate 46.9g, fat 34.4 g, saturated fat 13.0g, fibre 2.1g, salt 0.35 g

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