- Preparation and cooking time
- Makes enough for 12 tartlets
Spoon this bakewell tart filling into uncooked, mini tartlet cases for a great alternative to mince pies, or for an afternoon tea treat
- STEP 1
Heat oven to 190C/170C fan/gas 5. Divide the raspberry jam between 12 uncooked tartlet cases. Beat the softened butter with the golden caster sugar, then gradually beat in the eggs followed by the ground almonds and flour. Sprinkle with a few flaked almonds and bake for 15-20 mins.