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
Write a review
  1. 4 tablespoons salted butter
  2. 2 large eggs
  3. ¼ cup sugar
  4. 6 tablespoons almond flour
  5. ¼ cup cherry preserves
  6. 36 mini (1.75-inch) shortbread tartlet shells*
  7. Sliced almonds
  1. In a small saucepan, heat butter over low heat until browned and fragrant. Remove from heat, and let cool slightly.
  2. In a medium bowl, combine eggs and sugar, whisking well. Add browned butter, whisking to blend. Add almond flour, folding to incorporate.
  3. 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.
  4. Bake until filling is firm, 8 to 10 minutes. Let cool completely.
  5. Store tartlets in an airtight container at room temperature for up to a day.
  1. *We used Clearbrook Farms Mini Bite-size Sweet Tart Shells.
TeaTime Magazine
 From TeaTime March/April 2016


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.