Mary Berry Bakewell Tartlets Recipe

These crisp, soft Mary Berry Bakewell Tartlets are made with sweet shortcrust pastry, raspberry jam, and ground almonds, ready in 50 minutes. Biting through the golden almond sponge reveals a bright layer of sticky fruit hidden underneath. I find them completely irresistible to bake for a weekend afternoon tea.

Why This Classic Works

I used to struggle with soggy pastry bottoms when baking tarts at home. That all changed when I learned to chill the pastry cases thoroughly before filling them.

The balance of sharp raspberry jam against the sweet almond frangipane creates a perfect bite every time. I always make sure not to overfill the cases, as the sponge rises significantly in the oven.

Mary Berry Bakewell Tartlets Ingredients

For the Pastry

• 175g plain flour
• 75g cold butter, cubed
• 2 tbsp cold water

For the Filling

• 3 tbsp raspberry jam
• 75g softened butter
• 75g caster sugar
• 1 large egg
• 75g ground almonds
• 0.5 tsp almond extract
• 25g flaked almonds

How To Make Mary Berry Bakewell Tartlets

1. 1. Prepare the pastry: Rub the cold butter into the flour until the mixture resembles fine breadcrumbs, then bind with cold water. Roll out the dough thinly and line a 12-hole tart tin.
2. 2. Chill the cases: Place the lined tin in the fridge for 30 minutes to firm up. Preheat your oven to 200°C (180°C fan).
3. 3. Add the jam: Spoon a small quarter teaspoon of raspberry jam into the base of each chilled pastry case, spreading it slightly.
4. 4. Make the frangipane: Beat the softened butter, caster sugar, egg, ground almonds, and almond extract together in a bowl until completely smooth.
5. 5. Fill and bake: Top the jam with the frangipane mixture and scatter with flaked almonds. Bake for 15-20 minutes until golden brown and springy to the touch.

Recipe Tips

• Chill the pastry: Resting the pastry prevents shrinkage in the oven, ensuring your tartlets hold their shape.
• Do not overfill: The frangipane will expand while baking, so leave a little room at the top to prevent spilling.
• Use softened butter: Room temperature butter ensures a smooth, lump-free almond sponge mixture that bakes evenly.

What To Serve With Bakewell Tartlets

Serve these classic treats with a hot pot of Earl Grey tea or a strong coffee. A dollop of clotted cream or a drizzle of single cream adds a rich finish to the plate.

How To Store

Keep the baked tartlets in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months, defrosting fully at room temperature before eating.

FAQs

Can I use store-bought pastry?

Yes, ready-rolled shortcrust pastry works perfectly if you are short on time and yields excellent results.

Why did my frangipane sink?

Sinking usually happens if the batter was overmixed or the oven door was opened too early during baking.

Can I use strawberry jam instead?

Raspberry is traditional for its sharp contrast, but strawberry or cherry jam works nicely if you prefer a sweeter flavour.

Nutrition

• Calories: 240 kcal
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 90mg
• Total Carbohydrate: 22g
• Protein: 4g

Try More Recipes:

• Mary Berry Battenberg Cake Recipe
• Mary Berry Apricot Fruit Loaf Cake Recipe
• Mary Berry Apple and Walnut Cake Recipe