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CHERRY BAKEWELL TART RECIPE: MINI FRANGIPANE TARTS
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5 from 3 votes

Cherry Bakewell Tart Recipe: Mini Frangipane Tarts

This recipe for Cherry Bakewell tart is the perfect dessert. It can be made as a traditional size tart or in these perfect bite sized portions. It is the perfect dessert with its almond essence and layer of cherry jam.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Tea
Cuisine: British
Diet: Gluten Free
Servings: 12 Tarts
Calories: 309kcal
Author: Laura Sirkovsky-Kauffman

Equipment

  • 1 Food Processor
  • 1 Muffin Tin
  • 1 Electric Mixer
  • 1 Small bowl
  • 1 Whisk

Ingredients

  • ½ Cup Cherry Jam
  • 1 Cup Powdered Sugar For glaze
  • 1 tablespoon Lemon Juice For glaze
  • 1 Egg
  • 8 tablespoon Unsalted Butter Softened
  • 12 Maraschino Cherries For topping
  • 1 Cup Almond Flour
  • ½ Cup Sugar
  • 1 teaspoon Almond Extract
  • 1 Pie Crust

Instructions

  • Set oven to 350°F
  • Make the pastry base: If you are using your own pie crust or pastry dough recipe, then follow the instructions for that. If you are wanting my recipe, make the dough, place between two pieces of parchment paper and roll it out until thin. Cut with cookie cutters or pastry cutters.
  • Line the muffin tin: with the pastry that you used the cookie cutters to cut. Make sure they sit well in the muffin tin. Poke the bottom with a fork.
  • Place the cherry jam: with a spoon, line the bottom of the pastry dough with jam. 
  • Make the frangipane: To make the frangipane, in the bowl of a stand mixer (or a large mixing bowl) add room temperature butter and sugar. Cream together for 2 minutes. Then add the almond meal (same as almond flour), egg, sugar, and almond extract. Mix on a medium speed. The frangipane will come together and be sticky and soft.
  • Fill the pastry cups: with the frangipane filling. You can do this with a spoon and then smooth it out with your hands if you wish.
  • Place in the oven: bake for 25-30 minutes. They should be golden brown when they are finished. Remove from the oven when they are done baking and place on a wire rack. Allow them to cool completely before covering them in the glaze.
  • Make the glaze: in a small bowl, mix the icing sugar and lemon juice together. The glaze should be thick but smooth. 
  • Cover the tarts: Cover the tarts with the glaze but using a spoon. Top with a maraschino cherry that you have patted down with a paper towel to remove excess liquid. 

Notes

For my gluten free pastry dough recipe, look here

Nutrition

Calories: 309kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 69mg | Potassium: 35mg | Fiber: 2g | Sugar: 27g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg