Indulge in the comforting embrace of homemade goodness with these exquisite Cherry Bakewell Tartlets, a recipe that perfectly captures the essence of a beloved British classic. This recipe offers a delightful way to recreate the iconic flavours of almond and cherry in convenient, individual portions, making it a perfect treat for any occasion.
Key Ingredients for Cherry Bakewell Tartlets
- For the Tartlet Cases:
- 225g (1¾ cups) all-purpose flour, plus extra for dusting
- 115g (½ cup) cold unsalted butter, cut into cubes
- 50g (¼ cup) granulated sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
- For the Almond Filling (Frangipane):
- 115g (½ cup) unsalted butter, softened
- 115g (½ cup) caster sugar
- 2 large eggs
- 115g (1 cup) ground almonds
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- For the Topping and Assembly:
- 150g (¾ cup) good quality raspberry jam
- 100g (about 1 cup) icing sugar (powdered sugar)
- 2-3 tablespoons milk
- A few drops of almond extract (optional)
- Fresh or glacé cherries for garnish (optional)
How to Make Cherry Bakewell Tartlets
Get ready for a treat that is as simple to assemble as it is a joy to devour. These tartlets boast a wonderfully crisp pastry shell, a rich, moist almond frangipane filling, and a sweet, tangy cherry topping, all coming together in under an hour of active preparation time. The satisfaction of biting into a warm, homemade tartlet is truly unparalleled.
Step-by-Step Instructions
- Prepare the Tartlet Cases: In a large bowl, combine the flour and cubed cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. This can also be done in a food processor by pulsing until the desired consistency is reached.
- Add Sugar and Egg Yolk: Stir in the granulated sugar. Make a well in the centre and add the egg yolk.
- Form the Dough: Gradually add the cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overmix, as this can make the pastry tough.
- Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap it in cling film and refrigerate for at least 30 minutes. This allows the gluten to relax, making it easier to roll out without shrinking.
- Preheat Oven and Prepare Tartlet Tins: Preheat your oven to 190°C (170°C fan/375°F/Gas Mark 5). Lightly grease and flour at least 12 individual tartlet tins or a standard muffin tin.
- Roll and Line the Tins: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 3mm (⅛ inch) thickness. Cut out circles slightly larger than your tartlet tins. Gently press the pastry circles into the tins, making sure they line the base and sides. Trim any excess pastry. Prick the base of each tartlet with a fork.
- Blind Bake the Cases: Line each pastry case with a small piece of baking parchment and fill with baking beans or uncooked rice. This prevents the pastry from puffing up during the initial bake. Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove Baking Beans: Carefully remove the baking parchment and beans. Bake for another 5 minutes until the base is dry and pale golden. Remove from the oven and set aside.
- Make the Almond Filling (Frangipane): In a medium bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add Almond and Extracts: Stir in the ground almonds, almond extract, and vanilla extract until just combined.
- Fill the Tartlet Cases: Spoon a generous layer of raspberry jam into the base of each pre-baked tartlet case.
- Add the Frangipane: Carefully spoon or pipe the almond frangipane mixture over the jam, filling each tartlet case about two-thirds full. Be careful not to overfill.
- Bake the Tartlets: Return the tartlets to the oven and bake for 20-25 minutes, or until the frangipane is golden brown and set. A skewer inserted into the centre should come out clean.
- Cool the Tartlets: Allow the tartlets to cool in their tins for about 10-15 minutes before carefully transferring them to a wire rack to cool completely.
- Prepare the Icing Glaze: Once the tartlets are completely cool, whisk together the icing sugar, milk, and a few drops of almond extract (if using) in a small bowl until you have a smooth, thick, but pourable glaze.
- Glaze and Decorate: Drizzle or spoon the icing over the top of each tartlet, allowing it to drip down the sides. Immediately place a cherry on top of each before the icing sets.
Why You’ll Love This Cherry Bakewell Tartlets
You’re going to adore these Cherry Bakewell Tartlets, a charming and delicious twist on a classic British tea-time favourite. The star of this show is the perfect harmony between the buttery, crisp pastry, the wonderfully sweet and nutty almond frangipane filling, and that vibrant burst of raspberry jam, all crowned with a simple, elegant glaze. Unlike the larger, often pre-made versions you might find, making these tartlets at home allows for absolute control over the quality of ingredients and a truly fresh, delightful flavour profile that’s far more economical than a bakery treat. These little gems are practically begging to be paired with a cup of tea and a good book.
The delightful crunch of the pastry, coupled with the soft, yielding frangipane, creates a textural symphony that’s immensely satisfying, while the tartness of the cherry topping cuts through the sweetness beautifully. Imagine the smiles you’ll bring to faces when you present these individually portioned wonders! So, why not ditch the store-bought and embrace the joy of baking something truly special? Give these Cherry Bakewell Tartlets a try and discover a new favourite.
Storing and Reheating Tips
- Storage: Once completely cooled, store your Cherry Bakewell Tartlets in an airtight container at room temperature for up to 3 days. Ensure they are not stacked directly on top of each other to prevent the icing from smudging.
- Reheating: If you prefer your tartlets warm, you can gently reheat them in a low oven (around 150°C/300°F) for about 5-7 minutes. Be mindful that the pastry might soften slightly.
- Freezing: For longer storage, you can freeze un-iced tartlet shells or fully assembled and iced tartlets for up to 2 months. Wrap them individually in cling film, then store them in a freezer-safe bag or container. To thaw, bring them to room temperature. If reheating, follow the above instructions.
Final Thoughts
These Cherry Bakewell Tartlets are a delightful testament to the joys of home baking, offering a classic flavour combination in a perfectly portioned package. Encourage yourself to try this recipe; it’s a wonderfully rewarding experience that yields a truly delicious result.
Cherry Bakewell Tartlets
Ingredients
Equipment
Method
- In a large bowl, combine the flour and cubed cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. This can also be done in a food processor by pulsing until the desired consistency is reached.225 g all-purpose flour, 115 g cold unsalted butter
- Stir in the granulated sugar. Make a well in the centre and add the egg yolk.50 g granulated sugar, 1 large egg yolk
- Gradually add the cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overmix, as this can make the pastry tough.1-2 tablespoons cold water
- Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap it in cling film and refrigerate for at least 30 minutes.
- Preheat your oven to 190°C (170°C fan/375°F/Gas Mark 5). Lightly grease and flour at least 12 individual tartlet tins or a standard muffin tin.
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 3mm (⅛ inch) thickness. Cut out circles slightly larger than your tartlet tins. Gently press the pastry circles into the tins, making sure they line the base and sides. Trim any excess pastry. Prick the base of each tartlet with a fork.
- Line each pastry case with a small piece of baking parchment and fill with baking beans or uncooked rice. This prevents the pastry from puffing up during the initial bake. Bake for 10-12 minutes, or until the edges are lightly golden.
- Carefully remove the baking parchment and beans. Bake for another 5 minutes until the base is dry and pale golden. Remove from the oven and set aside.
- In a medium bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.115 g unsalted butter, 115 g caster sugar, 2 large eggs
- Stir in the ground almonds, almond extract, and vanilla extract until just combined.115 g ground almonds, 1 teaspoon almond extract, 0.5 teaspoon vanilla extract
- Spoon a generous layer of raspberry jam into the base of each pre-baked tartlet case.150 g good quality raspberry jam
- Carefully spoon or pipe the almond frangipane mixture over the jam, filling each tartlet case about two-thirds full. Be careful not to overfill.
- Return the tartlets to the oven and bake for 20-25 minutes, or until the frangipane is golden brown and set. A skewer inserted into the centre should come out clean.
- Allow the tartlets to cool in their tins for about 10-15 minutes before carefully transferring them to a wire rack to cool completely.
- Once the tartlets are completely cool, whisk together the icing sugar, milk, and a few drops of almond extract (if using) in a small bowl until you have a smooth, thick, but pourable glaze.100 g icing sugar, 2-3 tablespoons milk, A few drops almond extract
- Drizzle or spoon the icing over the top of each tartlet, allowing it to drip down the sides. Immediately place a cherry on top of each before the icing sets.Fresh or glacé cherries