I first stumbled across the Mary Berry Mini Bakewell Tarts recipe while flipping through a cookbook on a rainy afternoon. I was craving something sweet but didn’t want to go all out with a complicated dessert. The moment I saw the picture of these golden, flaky tarts, I was hooked. The mini version of the classic Bakewell tart was perfect for satisfying a sweet tooth without feeling too indulgent.
What really drew me to the recipe was how simple yet elegant it looked. The idea of a crisp pastry, jam, almond filling, and a soft glaze on top? Perfect. I remember making the first batch with my niece, who was visiting that weekend. We spent the afternoon chatting and baking, and the tarts turned out to be a hit. I was surprised at how easy it was to make them look professional, and they tasted just as delicious as they looked.
Now, I make these tarts often, whether for family gatherings, afternoon teas, or just because I feel like baking something that reminds me of my grandmother’s kitchen. Let me take you through the steps, ingredients, and variations that I’ve learned along the way to make these tarts your new favorite treat.
Mary Berry Mini Bakewell Tarts Recipe
Mary Berry is a household name when it comes to baking, and her Mini Bakewell Tarts are no exception. What I love most about this recipe is that it strikes the perfect balance between simplicity and indulgence. The tarts are bite-sized, so you can easily control portions (not that I ever seem to stop at just one). The combination of raspberry jam, almond-flavored filling, and a delicate pastry base is absolutely divine.
I’ve made these tarts so many times that I’ve started tweaking little things here and there. Whether you follow her recipe exactly or make a few adjustments, you’ll get a treat that will make everyone’s taste buds dance. These tarts are a delightful addition to any tea party, but they’re also perfect for an afternoon snack or even as a homemade gift.
Ingredients Needed
This is where the magic happens. The ingredients for these Mini Bakewell Tarts are straightforward, and I love that most of them are pantry staples. Here’s the breakdown:
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For The Pastry
- 225g plain flour
- 110g butter (cold and diced)
- 50g caster sugar
- 1 egg (lightly beaten)
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For The Filling
- 150g ground almonds
- 75g caster sugar
- 1 egg (beaten)
- 50g butter (softened)
- 1 teaspoon almond extract (adds that lovely nutty depth)
- Raspberry jam (about 8 teaspoons or so, depending on how much you want in each tart)
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For The Glaze
- Icing sugar (a couple of teaspoons for the final drizzle)
- A few drops of water to make the glaze smooth
When I first made this, I didn’t have almond extract on hand, so I substituted it with a tiny splash of vanilla extract. It worked, but I’ve since learned that almond extract really gives the tarts that authentic Bakewell flavor.
Equipment Needed
Before diving into the recipe, it’s important to have the right tools on hand. You don’t need anything too fancy, but a few key pieces will make the process much easier:
- A tart tin with individual compartments: This is essential for getting the cute mini shape. You can find these tins at most kitchenware stores. I used to just use a regular muffin tin, but it didn’t quite give me the same result.
- Rolling pin: To roll out the pastry dough evenly.
- Baking paper: For lining the tin and preventing the tarts from sticking.
- Pastry brush: This is optional, but I like to use it to brush the egg wash on the pastry.
- Electric mixer (optional): I use this to make the almond filling super smooth, but you can also do it by hand if you prefer.
- Spoons and bowls: For measuring and mixing everything together.
When I first started, I didn’t have a tart tin, so I tried using a regular cupcake tray. The result wasn’t terrible, but the mini shape is really key for these tarts. It gives them that perfect bite-sized appeal.
How To Make Mary Berry Mini Bakewell Tarts?
Making these tarts is easier than you might think. Here’s how I go about it:
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Make The Pastry
- Start by combining the flour, butter, and sugar in a food processor (or use your hands if you prefer). You want to rub the butter into the flour until the mixture looks like breadcrumbs.
- Add the beaten egg and pulse until it forms a dough. If it’s too dry, add a splash of cold water to bring it together.
- Wrap the dough in cling film and chill it in the fridge for about 30 minutes.
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Prepare The Tart Cases
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Roll out your chilled pastry on a lightly floured surface and cut it into circles that are slightly larger than the individual compartments of your tart tin.
- Press the pastry circles into the tin and trim off any excess. Use a fork to prick the base of each tart.
- Bake the tart shells for 10-12 minutes until golden brown and set aside to cool.
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Make The Filling
- Beat together the ground almonds, butter, caster sugar, egg, and almond extract until smooth.
- Spoon a little raspberry jam into each pastry case, then top with the almond mixture.
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Bake The Tarts
- Bake the filled tarts for 15-20 minutes, until the filling is golden and firm to the touch.
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Finishing Touches
- Once the tarts are baked and have cooled, drizzle with a little icing sugar glaze for that glossy, professional finish.
Recipe Variations
While Mary Berry’s version is perfect on its own, there are a few ways you can get creative:
- Different jams: Try swapping raspberry jam for strawberry, blackcurrant, or even apricot. I once made a batch with fig jam, and the result was surprisingly delightful.
- Nut variations: While almonds are traditional, you could swap them out for hazelnuts or pistachios to change up the flavor.
- Add a little zing: For a citrus twist, add a tiny bit of lemon zest to the almond filling. It complements the almond flavor beautifully.
- Mini lemon Bakewells: Combine lemon curd with the almond filling for a lighter, fresher take.
I’ve tried a few of these variations, and they’ve all worked really well. The best part is that you can experiment with the ingredients to make the recipe your own.
What Goes Well With Mary Berry Mini Bakewell Tarts?
When I serve these tarts, I always think about what will complement the delicate almond and raspberry flavors. Here are a few things that pair perfectly:
- Tea: A classic Earl Grey or a floral jasmine tea balances the sweetness of the tarts.
- Whipped cream: A dollop of fresh whipped cream can add some extra richness.
- Coffee: A medium or dark roast works well with the almond flavor in the tarts.
- Fresh berries: Serve with a side of mixed berries like strawberries or blackberries for an extra burst of freshness.
What I Have Learnt
Through countless batches, I’ve learned a few things:
- Chill your dough: Don’t skip the chilling step for the pastry. It helps it hold its shape and prevents shrinkage when baking.
- Jam goes first: Always put the jam in before the almond mixture. If you add it after, it can spill out during baking.
- Keep it simple: Don’t overcomplicate the process. Mary Berry’s original recipe is wonderful just as it is. I’ve experimented with a lot of variations, but the traditional recipe is still my favorite.
FAQs
What Ingredients Are Needed For Mary Berry’s Mini Bakewell Tarts?
For Mary Berry’s mini Bakewell tarts, you will need the following ingredients: shortcrust pastry (pre-made or homemade), raspberry jam, ground almonds, caster sugar, butter, eggs, and a little almond extract. These simple ingredients come together to create the classic sweet-tart flavor of the Bakewell tart.
How Long Should I Bake Mary Berry’s Mini Bakewell Tarts?
Mary Berry recommends baking mini Bakewell tarts for about 20 to 25 minutes at 200°C (180°C for fan ovens) or 400°F (gas mark 6), or until the tarts are golden brown and the filling has set. It’s important to check them periodically to avoid over-baking, as the pastry can become too crisp.
Can I Make Mary Berry’s Mini Bakewell Tarts In Advance?
Yes, Mary Berry’s mini Bakewell tarts can be made in advance. After baking, allow them to cool completely, then store them in an airtight container for up to 3 days at room temperature. Alternatively, you can freeze them after baking and defrost them at room temperature when ready to serve.