Mini Cherry Bakewell Tartlets


These Mini Cherry Bakewell Tartlets are a miniature version of a traditional British dessert of jam and almonds layered in a shortbread crust.

Mini Cherry Bakewell Tartlets
Yield: 36
  • 4 tablespoons salted butter
  • 2 large eggs
  • ¼ cup sugar
  • 6 tablespoons almond flour
  • ¼ cup cherry preserves
  • 36 mini (1.75-inch) shortbread tartlet shells*
  • Sliced almonds
  1. Preheat oven to 350°.
  2. In a small saucepan, heat butter over low heat until browned and fragrant. Remove from heat, and let cool slightly.
  3. In a medium bowl, combine eggs and sugar, whisking well. Add browned butter, whisking to blend. Add almond flour, folding to incorporate.
  4. Place tartlet shells on a rimmed baking sheet. Place ¼ teaspoon cherry preserves in each tartlet shell. Fill each shell with almond mixture. Arrange sliced almonds on top of filling in a flower pattern.
  5. Bake until filling is firm, 8 to 10 minutes. Let cool completely.
  6. Store tartlets in an airtight container at room temperature for up to a day.
*We used Clearbrook Farms Mini Bite-size Sweet Tart Shells.


 From TeaTime March/April 2016


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