Mini bakewell tarts

Prep: 50 mins
Cook: 15 mins
Mini bakewell tarts
These little tarts are delicious - they are a little time consuming to make but well worth the effort. 

For the pastry:
150g plain flour
70g butter
6 tbsps water

For the sponge:
50g self-raising flour
50g butter

50g caster sugar

1 egg
raspberry jam
30g flaked almonds (optional)
Icing sugar (to decorate)

To make the pastry:

Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a bun tray.

Rub the flour and butter together in a large bowl using your finger tips to rub into fine breadcrumbs.

Mixing with a wooden spoon, gradually add the water. The dough should just come together and not be overly wet.

Turn out onto a piece of cling film, shaping into a round and put in the fridge for 30 minutes.

You can skip this step if you don't have time although you get a better result when you don't.

Using a rolling pin, roll out the dough and then cut into circles using a round cutter.

Put the circles in a bun tray, easing them into each hole on the tray to form the base of the individual tarts.

To make the sponge:

Place the flour, butter, caster sugar and egg in a large mixing bowl and mix until light and fluffy.

Spoon a teaspoon of raspberry jam in each pastry case.

Then place 2 tablespoons of the sponge mixture on top.

If using, sprinkle flaked almonds over the top of each tart.

Put in the oven for around 15-20 minutes or until the sponge is golden brown and springs back when touched.

Allow to cool in their tray for 10 minutes before placing on a wire tray to cool fully.

Dust with icing sugar if desired.


Preparation Time
50 minutes

Cooking Time
15 minutes

Main ingredients

Recipe Type
Cakes & Baking, Cake Stall


Special Info
Pregnant Mums

Level of Difficulty

You can decorate these little tarts with a little glace icing if desired.  Simply mix 6 tbsp of icing sugar with approximately 1 tbsp of warm water to make a spreadable icing. Spread evenly to cover the top of each tart, topping with half a cherry if desired. Allow to set before serving. 

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