Mini Cherry Bakewell Tartlets Recipe | Easy Classic Cherry Almond Dessert
Mini cherry Bakewell tartlets with buttery shortcrust, cherry jam, almond frangipane, and a simple glaze topped with a cherry. They’re elegant, small, and bake easily in a muffin tin.
Ingredients
Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/4 tsp fine salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tbsp ice water, as needed
- 1/2 cup (160 g) cherry jam or conserve
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 cup (100 g) almond flour
- 2 tbsp all-purpose flour
- 1 tsp pure almond extract
- 1/4 tsp fine salt
- 1 1/4 cups (150 g) powdered sugar, sifted
- 1–2 tbsp fresh lemon juice or water
- 12 glacé cherries (or maraschino cherries), halved
- Optional: sliced almonds
Instructions
Instructions
- Combine flour, powdered sugar, and salt, then cut in the cold butter to a sandy texture with pea-sized bits.
- Mix in the egg yolk, adding ice water just until the dough clumps, then wrap and chill for 45–60 minutes.
- Lightly grease a 12-cup muffin tin, roll the dough to 1/8 inch thickness, cut 3 1/2–4 inch rounds, and press into the wells; chill for 15 minutes.
- Heat the oven to 375°F (190°C), dock the pastry bases, line with parchment and weights, bake 8 minutes, remove weights, and bake 3–4 minutes more until dry but pale; reduce oven to 350°F (175°C).
- Cream softened butter and granulated sugar until light, beat in the egg and almond extract, then fold in almond flour, all-purpose flour, and salt to make a soft paste.
- Spoon 1–2 teaspoons cherry jam into each shell, top with about 1 tablespoon frangipane, and spread to the edges.
- Bake at 350°F (175°C) for 16–20 minutes until golden at the edges and just set in the center; cool 10 minutes in the tin, then transfer to a rack to cool completely.
- Whisk powdered sugar with lemon juice or water to a thick, spoonable icing, spoon over each tartlet, top with a cherry half or sliced almonds, and let set for 20–30 minutes.
Notes
Use thick, high-fruit cherry jam; simmer briefly to reduce if runny. Chill dough and lined tin to prevent shrinkage and keep crusts crisp. Do not overfill with jam. Pastry shells can be made ahead and frozen un-iced for up to 2 months. Store finished tartlets airtight: 2 days at room temperature or up to 5 days refrigerated. Icing should be yogurt-thick so it domes without running.