Mary Berry’s Mini Bakewell Tarts are a delightful and charming twist on the classic Bakewell Tart, one of Britain’s beloved traditional treats. These bite-sized versions of the tart feature a buttery, golden shortcrust pastry shell filled with a luscious raspberry jam layer, topped with almond frangipane. The frangipane, a light and sweet almond-flavored batter, perfectly complements the jam, creating a rich, indulgent bite that is a perfect balance of sweetness and nuttiness.
Mary Berry, a renowned British baker, is known for her ability to create recipes that are both approachable and delicious. Her Mini Bakewell Tarts are no exception. They are an excellent way to present a traditional dessert in a modern, bite-sized format. Not only are they perfect for afternoon tea, but they also make a fabulous addition to any gathering, from birthday parties to casual get-togethers. The mini size makes them easy to serve and share, and their visual appeal-golden and glossy-adds a touch of elegance to any table.
Mary Berry’s Mini Bakewell Tarts Recipe
Ingredients Needed
To create Mary Berry’s Mini Bakewell Tarts, you’ll need a few simple ingredients, many of which are pantry staples. Here’s a breakdown of the key components:
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Shortcrust Pastry
- 225g plain flour – Provides the base for your pastry, giving it a crisp, tender texture.
- 110g cold unsalted butter – The butter is the star of the pastry, creating a flaky, rich flavor.
- 1 tbsp caster sugar – A touch of sweetness for the pastry.
- Cold water – To bring the dough together, about 2-3 tablespoons.
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Raspberry Jam
- Raspberry jam – This is the key to Bakewell’s signature fruity filling. Raspberry jam pairs beautifully with the almond flavor, offering a tart contrast to the sweetness of the frangipane.
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Frangipane Filling
- 85g unsalted butter – The base of the frangipane, giving it a creamy texture.
- 85g caster sugar – Sweetens the frangipane and helps it form a smooth batter.
- 85g ground almonds – The defining ingredient in frangipane, adding a delicious nutty flavor and texture.
- 1 large egg – This binds the frangipane together and gives it structure.
- ½ tsp almond extract – Enhances the almond flavor in the frangipane and ties the whole tart together.
- Pinch of salt – To balance the sweetness and bring out the other flavors.
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Topping
- Sliced almonds – For that signature crunchy top, adding texture and a nutty finish.
- Icing sugar – To dust on top before serving, for a touch of sweetness and a beautiful finish.
Equipment Needed
To make Mary Berry’s Mini Bakewell Tarts, you’ll need some basic kitchen tools, but nothing too complicated. Here’s what you’ll need to gather:
- Mini tart tins or a muffin tin – The ideal choice for baking these tarts in perfect individual portions. You could also use a regular tart tin if you prefer to make a single large tart.
- Mixing bowls – For preparing the pastry and frangipane filling.
- Rolling pin – To roll out the shortcrust pastry to the right thickness for lining your tart tins.
- Pastry brush – If you decide to brush some melted butter or glaze on top of the tarts, a pastry brush is essential for even application.
- Electric or hand whisk – To beat the butter and sugar for the frangipane, ensuring it’s light and fluffy before adding the other ingredients.
- Sieve – To sift the flour for the pastry and the icing sugar for dusting the finished tarts.
- Spatula – Handy for transferring and smoothing the frangipane into the tart shells and for scraping out every bit of jam.
Instructions To Make Mary Berry’s Mini Bakewell Tarts
Making Mary Berry’s Mini Bakewell Tarts is a straightforward process, but it does require a bit of attention to detail to get the perfect texture and flavor. Here’s a step-by-step guide to making these adorable, delicious tarts:
1. Prepare The Pastry
- Make the Shortcrust Pastry: Begin by sieving the plain flour into a large bowl. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add Sugar and Water: Stir in the sugar, then slowly add the cold water, a tablespoon at a time, until the mixture comes together into a dough. If it’s too crumbly, add a little more water. Knead briefly until smooth.
- Chill the Pastry: Wrap the dough in cling film and place it in the fridge for at least 30 minutes to firm up.
2. Line The Tart Tins
- Roll Out the Pastry: Once the dough has chilled, roll it out on a lightly floured surface to about 3mm thickness. Cut out circles of pastry slightly larger than your tart tins (you can use a cup or a round cutter to do this).
- Line the Tins: Gently press the pastry circles into the mini tart tins, ensuring there are no air pockets. Trim any excess pastry from the edges.
3. Make The Frangipane Filling
- Beat Butter and Sugar: In a bowl, cream together the softened butter and caster sugar until pale and fluffy.
- Add the Eggs and Almond Extract: Beat in the egg and almond extract until fully incorporated.
- Mix in Ground Almonds: Stir in the ground almonds, and a pinch of salt, ensuring the frangipane mixture is smooth and creamy.
4. Assemble The Tarts
- Fill the Pastry Cases: Spoon a teaspoon of raspberry jam into the bottom of each pastry case.
- Top with Frangipane: Carefully spoon the frangipane over the jam, filling each tart to about three-quarters full.
- Garnish with Almonds: Sprinkle a few sliced almonds on top of each tart for that beautiful golden finish.
5. Bake
- Preheat the Oven: Set your oven to 180°C (350°F) and bake for 20-25 minutes or until the tarts are golden brown and the frangipane is firm.
- Cool and Serve: Allow the tarts to cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Dust with a light sprinkling of icing sugar before serving.
Tips And Tricks
- Chill the Pastry Properly: Always allow your pastry to chill before rolling it out. This helps to keep the butter firm, which results in a flakier texture.
- Use High-Quality Jam: The raspberry jam is the heart of these tarts. Opt for a thick, high-quality jam with a rich raspberry flavor for the best result.
- Don’t Overmix the Frangipane: Overmixing can result in a dense frangipane. Mix just enough to combine the ingredients, and avoid overworking the batter.
- Add a Zest of Lemon: For a touch of freshness, add a little lemon zest to the frangipane mixture. The citrus will contrast beautifully with the almond and raspberry flavors.
- Frozen Pastry Shortcut: If you’re pressed for time, store-bought shortcrust pastry can be a helpful shortcut without sacrificing flavor.
Mary Berry’s Mini Bakewell Tarts offer the perfect balance of textures and flavors-crisp, buttery pastry, a tangy layer of raspberry jam, and a light, almondy frangipane filling. These mini tarts are an easy yet impressive treat, ideal for any occasion, from a cozy afternoon tea to a celebration. With a few simple ingredients and some basic baking skills, you can recreate this classic British dessert in miniature form, impressing your friends and family with your baking prowess. The versatility of this recipe allows for endless customization, from the choice of jam to adding a little extra almond extract or citrus zest. Whether you’re a seasoned baker or a novice, these tarts are a guaranteed crowd-pleaser!
Easy Recipe Variations For Mary Berry’s Mini Bakewell Tarts
Mary Berry’s Mini Bakewell Tarts are a beloved British treat that combines the crisp, buttery pastry with the delicate sweetness of raspberry jam, topped off with a luxurious frangipane filling and a light, almond-flavored glaze. While the classic recipe is flawless in its own right, there’s plenty of room for creativity. Whether you’re looking to introduce different flavors, swap out ingredients, or make them more seasonal, there are several ways to personalize these tarts and make them your own.
1. Berry Medley Twist
Instead of using the traditional raspberry jam, consider experimenting with a medley of other berries. A mix of blackberries, blueberries, and strawberries creates a beautifully vibrant tart. The different berries add complexity to the flavor, with each bite providing a new layer of tartness and sweetness. You can even cook the berries with a touch of sugar to make your own homemade jam for a more personalized touch.
2. Chocolate Frangipane
For a decadent variation, why not add chocolate to the frangipane filling? This variation works especially well for anyone with a love for chocolate desserts. Simply melt dark chocolate and fold it into the frangipane mixture, replacing a small portion of the ground almonds with cocoa powder. The result will be a rich, indulgent twist on the classic tart, and you can pair it with a raspberry or cherry jam to balance the chocolate’s richness.
3. Citrus Infusion
Infusing citrus into both the pastry and the frangipane filling can elevate the tarts to a refreshing, zesty level. Add the zest of lemon, lime, or orange to the pastry dough, and a hint of citrus zest to the frangipane as well. This citrusy variation can be especially wonderful in the spring and summer months when fresh fruit and bright flavors are at their peak. For an extra citrus burst, drizzle a light lemon glaze over the tarts once they’re baked.
4. Nutty Variations
If you’re fond of experimenting with different nuts, consider adding other varieties to the frangipane filling. While almonds are the traditional nut, you can use ground pistachios, hazelnuts, or even walnuts for an interesting twist. Each nut brings its own unique flavor profile, from the rich, earthy taste of pistachios to the slightly sweet, woody flavor of hazelnuts. For a full-on nutty experience, you can even sprinkle chopped nuts on top of the frangipane before baking.
5. Caramelized Pear And Almond
For a more autumnal or winter variation, why not try pairing caramelized pears with the frangipane? Thin slices of ripe pear, gently sautéed in butter and brown sugar, create a deliciously soft texture that pairs perfectly with the almondy filling. The caramelization process brings out the natural sweetness of the pears, adding a deep, rich flavor that balances beautifully with the almond taste. You could even drizzle some caramel sauce over the finished tarts for an extra indulgent treat.
6. Vegan Or Gluten-Free Bakewell Tarts
For those with dietary restrictions, it’s easy to adapt this recipe. To make it vegan, replace the eggs in the frangipane with ground flaxseed mixed with water, or use a commercial egg replacer. For a dairy-free alternative, swap butter for a plant-based variety. If you need to make the tarts gluten-free, you can use a gluten-free flour blend in the pastry. Almonds are naturally gluten-free, so the frangipane is already a safe option. These variations ensure that everyone can enjoy these delightful mini tarts without missing out on flavor.
By incorporating one or more of these variations, you can easily transform Mary Berry’s Mini Bakewell Tarts into something completely unique. Whether you’re catering to specific tastes or simply trying something new, these easy changes offer endless possibilities.
Storing Leftovers
After you’ve baked a batch of Mary Berry’s Mini Bakewell Tarts, you might find that you’ve made a few extra tarts that need to be stored. Fortunately, these little pastries hold up well when stored correctly, ensuring that they maintain their delicious flavor and texture for a few days. Let’s break down the best practices for storing leftovers.
1. Room Temperature Storage
If you plan to eat the leftovers within a couple of days, storing your mini tarts at room temperature is perfectly fine. Place them in an airtight container to prevent them from drying out, and make sure the container isn’t too cramped so that the tarts don’t get squashed. A small layer of parchment paper between the tarts can help keep them from sticking together. Stored properly, your tarts will stay fresh and delicious for about 2 to 3 days.
2. Refrigeration For Longer Freshness
If you need to keep your tarts for a few days beyond that, or if you’re simply making them in advance for a special occasion, refrigerating them is your best bet. Again, be sure to store them in an airtight container to maintain freshness. The chilled environment will help preserve the frangipane and prevent the jam from becoming too runny. Just note that the texture of the pastry might change slightly once it’s refrigerated-tarts stored in the fridge might become a bit softer, though still enjoyable.
3. Freezing For Extended Storage
For even longer-term storage, you can freeze your Mini Bakewell Tarts. The best way to freeze them is to first let them cool completely to room temperature. After they’ve cooled, place them on a baking sheet in a single layer and freeze them for about an hour, or until firm. Once frozen, transfer the tarts to a zip-lock bag or an airtight container and return them to the freezer. They can be stored in the freezer for up to 3 months. When you’re ready to eat them, simply defrost them at room temperature or warm them up in the oven at a low temperature to crisp up the pastry.
4. Reheating Leftovers
If you prefer your tarts warm, simply reheat them in the oven. Preheat the oven to 160°C (320°F), place the tarts on a baking sheet, and heat them for 5 to 10 minutes, or until the pastry is crisp and the filling is warmed through. Reheating in the microwave is possible too, but it may make the pastry less crisp, so it’s best reserved for those in a hurry.
By following these simple storage and reheating tips, you can enjoy your Mary Berry Mini Bakewell Tarts for several days after baking without compromising on flavor or texture.
What To Eat With Mary Berry’s Mini Bakewell Tarts?
Mary Berry’s Mini Bakewell Tarts are perfectly delightful on their own, but they also pair wonderfully with a variety of accompaniments. Whether you’re serving them at a tea party, as part of a dessert platter, or as a treat for afternoon tea, here are a few ideas for what to eat with your Bakewell Tarts to elevate the experience.
1. Clotted Cream Or Whipped Cream
A dollop of clotted cream, rich and slightly tangy, is a classic pairing with many British desserts, and it’s no different with these Mini Bakewell Tarts. The luxurious, creamy texture complements the almondy filling and fruity jam, adding a smooth contrast to the crisp pastry. If you don’t have clotted cream, a lightly sweetened whipped cream will work just as well.
2. Fresh Berries Or Fruit
Serving your Mini Bakewell Tarts with a side of fresh berries-strawberries, raspberries, blackberries, or even a mix of seasonal fruits-will add a refreshing element to the meal. The tartness of the fruit balances the sweetness of the jam and frangipane, creating a delightful contrast of flavors. A fruit compote or a handful of caramelized fruits like pears or peaches could also be a great complement.
3. Tea Or Coffee
When it comes to beverages, the obvious choice is a nice, hot cup of tea. Earl Grey, English Breakfast, or a lightly floral Darjeeling pairs particularly well with the rich, almond flavors of the tarts. For a more modern twist, an iced tea with a hint of citrus can bring a zesty note that complements the fruitiness of the jam. If you’re more of a coffee person, a dark espresso or a cappuccino will balance the sweetness of the tarts perfectly, offering a bold contrast to the dessert’s richness.
4. Ice Cream
For a more indulgent treat, consider serving your Mini Bakewell Tarts with a scoop of vanilla ice cream, or even a fruity sorbet like raspberry or lemon. The cold, creamy ice cream contrasts beautifully with the warm, nutty tart, and the sweetness will complement the fruitiness of the jam. If you’re feeling adventurous, try an almond-flavored ice cream to double down on the nutty theme.
5. Cheese
Cheese might not be the first thing that comes to mind when pairing with tarts, but certain cheeses work wonderfully with these fruity, nutty treats. A slice of sharp cheddar or a creamy brie can offer a rich, savory balance to the sweetness of the Bakewell Tarts. The contrast between the rich cheese and the tart, jammy filling is a surprising but delightful combination.
These side dishes and beverages create an enjoyable and varied experience when eating your Mary Berry Mini Bakewell Tarts, whether you’re looking for something light and refreshing or decadent and indulgent.
FAQs
What Are The Key Ingredients In Mary Berry’s Mini Bakewell Tarts Recipe?
The key ingredients for Mary Berry’s mini Bakewell tarts include ready-made shortcrust pastry, raspberry jam, butter, caster sugar, ground almonds, eggs, and a small amount of almond extract for flavor. These ingredients come together to create a buttery, sweet pastry base, topped with jam and a frangipane filling made with ground almonds and eggs.
Can I Use A Different Type Of Jam For Mary Berry’s Mini Bakewell Tarts?
Yes, you can experiment with different types of jam, although traditional Bakewell tarts typically use raspberry jam. Other fruit jams like strawberry, apricot, or even blackberry can be used for variation. Just keep in mind that the tart’s flavor will change depending on the jam you choose, but they’ll still be delicious!
How Can I Make Mary Berry’s Mini Bakewell Tarts Gluten-free?
To make Mary Berry’s mini Bakewell tarts gluten-free, you can substitute the regular shortcrust pastry with a gluten-free version. Many grocery stores offer pre-made gluten-free pastry options, or you can make your own with gluten-free flour. Additionally, ensure that the jam you use is free from gluten and double-check the label on the ground almonds to confirm there are no added gluten-based fillers.
