Divine Bakewell Tartlets

These bakewell tartlets are one of my best recipes, I used to make them years ago at a cafe I worked at and couldn't keep up with demand.  Quick and easy to make great for morning or afternoon tea. I always double this recipe due to popularity.

Divine Bakewell Tartlets

2 sheets of puff pastry
125g butter (softened)
1/2 cup white sugar
2 eggs
1 cup of plain flour
70g ground almonds
1 teaspoon almond essence
1/4 cup milk
1 cup of fresh or frozen raspberries
1/2 cup of strawberry jam
Flaked almonds


Preheat oven to 170 degrees.
With a 7.5 cm cutter cut 14 rounds of puff pastry.  Oil 14 medium muffin tin holes and place puff pastry in the muffin tins.
Beat butter and sugar until creamy, add eggs one at a time beating well between each addition.  Fold in the plain flour, almonds and essence plus the milk.
In the puff pastry cases add 3-4 raspberries plus a teaspoon of jam.  Cover with the almond mixture and top with flaked almonds.
Bake 20 - 25 minutes depending on oven or until golden brown and almond sponge top is risen.
Serve with whipped cream.

Variations on the theme, can change raspberries for blueberries and add blueberry jam.  Can add lemon curd and raspberries, sliced strawberries with strawberry jam, sliced plums with blackberry jam, spiced apple the combinations are limitless.


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