Bakewell Tarts – Willey’s Weekly Bake 178


This weeks bake is a sweet one again, I know that I should probably do some more savoury bakes but they are never as liked on my instagram or facebook so I consider them less favoured. These were made for guests that were visiting on Sunday.

Ingredients for pastry

  • 200g Plain flour
  • 125g Butter
  • Water

Ingredients for Almond filling

  • 120g Butter
  • 120g Caster sugar
  • Drop of vanilla essence
  • 1 Egg
  • 110g of Ground almonds
  • 1 tbsp of plain flour
  • Raspberry Jam (100g)
  • Icing sugar (100-200g)
  • Glacé cherries



  1. Pre-heat oven to 180 degrees celcius. Grease a 12 hole muffin tin.
  2. Make the pastry by rubbing the butter with the flour until resembles fine bread crumbs. You can use a food processor to do this too.IMG_6341
  3. Then add the water a little at a time until the dough comes together.
  4. Roll the dough out until 1/4 cm thick. Using a 10cm cutter cut out 12 circles. Push these into the muffin tin.IMG_6344
  5. Place muffin tin into the fridge for the dough to chill for 20 minutes.
  6. Make the almond filling by creaming together the butter and sugar until light and fluffy.
  7. Once fluffy add the egg and vanilla bean paste, and beat until smooth.
  8. Add the flour and almonds and beat on a high speed until light and well mixed.
  9. Bake the pastry in the oven for 5 minutes this will work better with small squares of baking beans and grease proof paper in form of blind baking.
  10. Once blind baked add the jam in small amounts into the pastry cases and spread out, then place the almond filling on top and spread evenly.
  11. Bake the tarts in the oven for 15minutes until golden.IMG_6349
  12. Remove from tin and allow to cool fully.
  13. Make the icing by mixing the icing sugar with water until forms a smooth paste.
  14. Spread onto the tarts and add half a glacé cherry on top.




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