Bakewell Tarts Recipe

Name: Bakewell Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 12 (3 inch) unbaked tart shells; 1/4 cup raspberry jam; Filling:; 1/4 cup butter, softened; 1/4 cup white sugar; 1/4 cup all-purpose flour; 1 large egg; 1 teaspoon baking powder; 1 teaspoon almond extract; Icing:; 5 tablespoons confectioners' sugar; 1 tablespoon boiling water

Servings: persons

Crust:
12 (3 inch) unbaked tart shells
1/4 cup raspberry jam
Filling:
1/4 cup butter, softened
1/4 cup white sugar
1/4 cup all-purpose flour
1 large egg
1 teaspoon baking powder
1 teaspoon almond extract
Icing:
5 tablespoons confectioners' sugar
1 tablespoon boiling water

1
Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
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).
3
Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
4
Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
5
Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
6
Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust:, 12 (3 inch) unbaked tart shells, 1/4 cup raspberry jam, Filling:, and more.

Yes, Bakewell Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bakewell Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions