Craving something sweet and sophisticated for your next tea time? These delightful Bakewell tartlets blend buttery pastry, fruity jam, and almond frangipane into bite-sized perfection. Whether you’re a baking novice or a seasoned pro, our collection of 20 irresistible recipes offers endless inspiration to elevate your afternoon treat. Get ready to impress your guests and satisfy your sweet tooth—let’s dive in!
Classic Almond Bakewell Tartlets
Perfect for autumn gatherings, these Classic Almond Bakewell Tartlets combine buttery pastry with rich frangipane filling. Preparing them is simpler than you might think, especially when you follow each step carefully. Let’s create these delightful treats together.
Ingredients
– 1 cup of all-purpose flour
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– ½ cup of granulated sugar
– 2 large eggs
– 1 teaspoon of almond extract
– A cup of almond flour
– A handful of sliced almonds for topping
– A pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup of all-purpose flour and a pinch of salt.
3. Add the cubed cold unsalted butter to the flour mixture.
4. Use your fingers or a pastry cutter to blend the butter into the flour until it resembles coarse crumbs.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
6. Tip: Handle the dough as little as possible to keep it tender and flaky.
7. Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
8. While the dough chills, in another bowl, whisk together ½ cup of granulated sugar and 2 large eggs until smooth.
9. Stir in 1 teaspoon of almond extract and 1 cup of almond flour to form the frangipane filling.
10. Remove the chilled dough from the refrigerator and roll it out on a floured surface to about ¼-inch thickness.
11. Cut the dough into rounds to fit your tartlet pans, pressing each into the pans gently.
12. Tip: If the dough cracks, patch it with extra bits—it will bake together seamlessly.
13. Spoon the frangipane filling into each tartlet shell, filling them about three-quarters full.
14. Sprinkle a handful of sliced almonds evenly over the top of each tartlet.
15. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the filling is set.
16. Tip: Check for doneness by inserting a toothpick; it should come out clean if the filling is cooked through.
17. Remove from the oven and let the tartlets cool in the pans for 10 minutes before transferring to a wire rack.
18. Let them cool completely to room temperature to allow the flavors to meld and the texture to firm up.
Lovely and golden, these tartlets boast a crisp, buttery crust with a moist, nutty almond center that’s subtly sweet. Serve them warm with a dollop of whipped cream or alongside a cup of coffee for a comforting treat that highlights the essence of classic baking.
Raspberry Rose Bakewell Tartlets
Only the most delightful desserts combine elegance with approachability, and these raspberry rose bakewell tartlets do just that—perfect for both special occasions and cozy baking days. They feature a buttery shortcrust, a layer of fruity jam, and an almond frangipane that bakes up tender and fragrant. Let’s walk through each step together to create these charming treats.
Ingredients
– 1 and 1/4 cups of all-purpose flour
– a half cup of cold unsalted butter, cubed
– a couple of tablespoons of ice water
– three-quarters cup of raspberry jam
– a splash of rose water
– 3/4 cup of granulated sugar
– 2 large eggs
– 1 cup of almond flour
– a quarter cup of all-purpose flour (yes, a bit more!)
– a half teaspoon of baking powder
– a pinch of salt
– a quarter cup of sliced almonds for topping
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
2. In a medium bowl, combine 1 and 1/4 cups of all-purpose flour with the cold, cubed unsalted butter, using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together into a ball. Tip: Handle the dough as little as possible to keep it tender and avoid toughness.
4. Divide the dough into 12 equal portions and press each into the prepared muffin tin cups to form a thin crust, ensuring it covers the bottom and sides evenly.
5. In a small bowl, stir together the raspberry jam and rose water, then spoon about one tablespoon of this mixture into each tartlet shell.
6. In another bowl, whisk together the granulated sugar and eggs until smooth and slightly pale.
7. Add the almond flour, 1/4 cup of all-purpose flour, baking powder, and salt to the egg mixture, stirring until just combined to form the frangipane. Tip: Don’t overmix the batter to maintain a light texture in the baked tartlets.
8. Spoon the frangipane evenly over the jam layer in each tartlet, smoothing the tops with a spatula.
9. Sprinkle the sliced almonds over the top of each tartlet for a crunchy finish.
10. Bake in the preheated oven for 20-25 minutes, or until the frangipane is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through baking for even browning if your oven has hot spots.
11. Allow the tartlets to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Unbelievably tender and fragrant, these tartlets boast a crisp crust giving way to a jammy, fruity center and a soft almond layer that melts in your mouth. Serve them slightly warm with a dusting of powdered sugar or alongside a dollop of whipped cream for an extra indulgent touch—perfect for afternoon tea or as a sweet ending to any meal.
Chocolate Chip Bakewell Tartlets
Zesty and delightful, these chocolate chip Bakewell tartlets combine the classic almond frangipane with melty chocolate chips in a buttery shortcrust pastry. Perfect for beginners, this recipe walks you through each simple step to create impressive individual desserts. Let’s start baking!
Ingredients
– 1 cup of all-purpose flour for the pastry
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– Half a cup of granulated sugar
– 2 large eggs
– A teaspoon of almond extract
– Three-quarters of a cup of almond flour
– A generous half-cup of semi-sweet chocolate chips
– A splash of milk for brushing
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup of all-purpose flour and the cubed cold unsalted butter, rubbing them together with your fingertips until the mixture resembles coarse breadcrumbs.
3. Tip: Keep the butter cold for a flakier pastry—work quickly to avoid melting.
4. Add a couple of tablespoons of ice water, one at a time, mixing with a fork until the dough just comes together into a ball.
5. Divide the dough into 6 equal portions and press each into a greased muffin tin to form tartlet shells, ensuring an even layer on the bottom and sides.
6. In another bowl, whisk together half a cup of granulated sugar and 2 large eggs until pale and slightly thickened.
7. Stir in a teaspoon of almond extract and three-quarters of a cup of almond flour until smooth to make the frangipane filling.
8. Fold in a generous half-cup of semi-sweet chocolate chips evenly into the frangipane mixture.
9. Spoon the filling into the prepared tartlet shells, filling each about three-quarters full to allow for rising.
10. Tip: Avoid overfilling to prevent spillage during baking.
11. Brush the edges of the pastry with a splash of milk for a golden finish.
12. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
13. Tip: Check for doneness by inserting a toothpick—it should come out clean if the filling is cooked through.
14. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
15. Keen bakers will love the contrast of the crisp, buttery crust with the moist, nutty frangipane and gooey chocolate chips. Serve these tartlets warm with a dollop of whipped cream or enjoy them as a sweet afternoon treat—they’re sure to impress with every bite!
Lemon Curd Bakewell Tartlets
Savor the perfect blend of zesty lemon and sweet almond in these delightful tartlets that combine crisp pastry with creamy filling. These mini treats are surprisingly simple to make, even for beginners, and offer a refreshing twist on the classic Bakewell tart. Follow these methodical steps to create a dessert that’s sure to impress at any gathering.
Ingredients
– 1 cup of all-purpose flour
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– ½ cup of granulated sugar
– 2 large eggs
– A splash of vanilla extract
– ½ cup of almond flour
– ¼ cup of lemon curd
– A pinch of salt
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup of all-purpose flour and a pinch of salt.
3. Add the cold, cubed butter to the flour mixture.
4. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
6. Tip: Avoid overmixing to keep the pastry tender and flaky.
7. Divide the dough into 6 equal portions and press each into a greased muffin tin to form tartlet shells.
8. Prick the bottoms of the shells with a fork to prevent puffing during baking.
9. Bake the shells in the preheated oven for 12-15 minutes, or until lightly golden.
10. In a separate bowl, whisk together ½ cup of granulated sugar and 2 large eggs until smooth.
11. Stir in a splash of vanilla extract and ½ cup of almond flour until well combined.
12. Spoon about 1 teaspoon of lemon curd into the bottom of each baked tartlet shell.
13. Pour the almond mixture over the lemon curd, filling each shell almost to the top.
14. Tip: Tap the tin gently on the counter to remove any air bubbles for an even bake.
15. Return the tartlets to the oven and bake for 18-20 minutes, or until the filling is set and golden brown.
16. Tip: Check for doneness by inserting a toothpick; it should come out clean if fully baked.
17. Allow the tartlets to cool completely in the tin before removing to avoid breaking.
18. Serve at room temperature or chilled for the best texture and flavor.
The tartlets boast a crisp, buttery crust that contrasts beautifully with the smooth, almond-infused filling and tangy lemon curd base. For a creative twist, top with a dusting of powdered sugar or fresh berries to enhance both presentation and taste. These mini delights are perfect for afternoon tea or as a light dessert that balances sweetness and zest effortlessly.
Cherry Almond Bakewell Tartlets
Here’s a simple recipe for cherry almond bakewell tartlets that even beginners can master. How wonderful it is to create these elegant little pastries with their sweet cherry filling and nutty almond frangipane. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 1 cup of all-purpose flour
– ½ cup of cold unsalted butter, cut into small cubes
– 2 tablespoons of ice water
– ¾ cup of cherry jam
– ½ cup of almond flour
– ¼ cup of granulated sugar
– 1 large egg
– A splash of almond extract
– A couple of tablespoons of sliced almonds for topping
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready when needed.
2. In a mixing bowl, combine the all-purpose flour and cold butter cubes, using your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Add the ice water and mix just until the dough comes together, being careful not to overwork it to keep the pastry tender.
4. Press the dough into 6 individual tartlet pans, making sure to cover the bottom and sides evenly.
5. Spread about 2 tablespoons of cherry jam into the bottom of each tartlet shell.
6. In a separate bowl, whisk together the almond flour, granulated sugar, egg, and almond extract until smooth.
7. Spoon the almond mixture over the cherry jam in each tartlet, spreading it gently to cover.
8. Sprinkle the sliced almonds on top of each tartlet for a crunchy finish.
9. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the pastry is golden brown.
10. Allow the tartlets to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Perfectly balanced, these tartlets offer a crisp pastry base, a gooey cherry layer, and a rich almond topping. Pair them with a dollop of whipped cream or enjoy them warm for a comforting dessert that’s sure to impress at any gathering.
Maple Pecan Bakewell Tartlets
Perfect for autumn gatherings, these Maple Pecan Bakewell Tartlets combine buttery pastry with a nutty, sweet filling that’s surprisingly simple to make. Let’s walk through each step together to create these delightful treats.
Ingredients
– 1 cup of all-purpose flour
– A good pinch of salt
– 8 tablespoons of cold unsalted butter, cubed
– 2-3 tablespoons of ice water
– 1/2 cup of pure maple syrup
– 1 large egg
– 1 teaspoon of vanilla extract
– 3/4 cup of chopped pecans
– A couple of tablespoons of powdered sugar for dusting
Instructions
1. In a medium bowl, whisk together 1 cup of all-purpose flour and a good pinch of salt until well combined.
2. Add 8 tablespoons of cold, cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle in 2-3 tablespoons of ice water, one tablespoon at a time, and mix gently with a fork until the dough just comes together; avoid overmixing to keep the pastry tender.
4. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
5. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with butter or cooking spray.
6. Roll out the chilled dough on a floured surface to about 1/8-inch thickness, then use a round cutter to cut out circles slightly larger than your muffin tin cups.
7. Press each dough circle into the prepared muffin tin, ensuring it fits snugly against the bottom and sides; prick the bottoms with a fork to prevent puffing during baking.
8. In a separate bowl, whisk together 1/2 cup of pure maple syrup, 1 large egg, and 1 teaspoon of vanilla extract until smooth and well blended.
9. Stir in 3/4 cup of chopped pecans into the maple mixture until evenly distributed.
10. Spoon the filling evenly into the pastry-lined muffin cups, filling each about 3/4 full to allow for expansion.
11. Bake in the preheated oven at 350°F for 20-25 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
12. Remove from the oven and let the tartlets cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
13. Once cooled, dust the tartlets lightly with a couple of tablespoons of powdered sugar using a fine mesh sieve for an even coating.
Heavenly with a crisp, buttery crust and a gooey, maple-infused center, these tartlets offer a delightful crunch from the pecans. Serve them warm with a scoop of vanilla ice cream for a cozy dessert, or enjoy them at room temperature with your afternoon coffee for a perfect autumnal treat.
Blueberry Lavender Bakewell Tartlets
Now, let’s create these elegant Blueberry Lavender Bakewell Tartlets that combine fruity sweetness with floral notes. These individual tarts feature a buttery crust, jammy blueberry lavender filling, and almond frangipane topping—perfect for afternoon tea or dessert.
Ingredients
– 1 cup of all-purpose flour
– A stick of cold unsalted butter, cubed
– A couple of tablespoons of ice water
– Half a cup of blueberry jam
– A teaspoon of dried culinary lavender
– Three-quarters cup of almond flour
– A quarter cup of granulated sugar
– One large egg
– A splash of vanilla extract
– A handful of fresh blueberries for garnish
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
2. In a bowl, combine 1 cup of all-purpose flour and the cubed cold unsalted butter, rubbing with fingertips until it resembles coarse crumbs.
3. Add a couple of tablespoons of ice water, one at a time, mixing until the dough just comes together.
4. Press the dough into the bottom and up the sides of the muffin tin cups to form tartlet shells.
5. Prick the bottoms with a fork and blind bake for 10 minutes at 350°F until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. In a small saucepan, warm half a cup of blueberry jam with a teaspoon of dried culinary lavender over low heat for 2-3 minutes, then strain to remove lavender buds.
7. Spoon the strained blueberry lavender jam into the pre-baked tartlet shells, spreading evenly.
8. In another bowl, whisk together three-quarters cup of almond flour, a quarter cup of granulated sugar, one large egg, and a splash of vanilla extract until smooth.
9. Carefully spread the almond mixture over the jam layer in each tartlet.
10. Bake at 350°F for 20-25 minutes, until the topping is set and golden brown. Tip: Rotate the tin halfway through for even baking.
11. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.
12. Garnish with a handful of fresh blueberries before serving. Tip: For best results, serve at room temperature to allow flavors to meld.
What a delightful treat! These tartlets boast a crisp, buttery crust with a gooey, fragrant blueberry lavender center and a tender almond topping. Try serving them warm with a dollop of whipped cream or alongside a cup of herbal tea for a cozy, elegant dessert experience.
Salted Caramel Bakewell Tartlets
Even the most novice baker can master these salted caramel Bakewell tartlets with a bit of patience and careful following of these steps. Essentially, they combine a buttery shortcrust base, a layer of sweet salted caramel, and a fluffy almond frangipane topping—all baked to golden perfection. Let’s break it down into simple, manageable actions.
Ingredients
– 1 cup of all-purpose flour
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of granulated sugar
– A pinch of salt
– 1/2 cup of salted caramel sauce (store-bought or homemade)
– 1/2 cup of almond flour
– 1/4 cup of softened unsalted butter
– 1/4 cup of granulated sugar
– 1 large egg
– A splash of vanilla extract
– A handful of sliced almonds for topping
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready when needed.
2. In a medium bowl, combine 1 cup of all-purpose flour, a couple of tablespoons of granulated sugar, and a pinch of salt.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
5. Press this mixture firmly into the bottoms and up the sides of a 12-cup muffin tin to form tartlet shells.
6. Bake the shells in the preheated oven for 10 minutes, or until they are lightly golden and set.
7. Remove the shells from the oven and let them cool slightly for about 5 minutes.
8. Spoon about 2 teaspoons of salted caramel sauce into the bottom of each tartlet shell.
9. In a separate bowl, beat together 1/4 cup of softened unsalted butter and 1/4 cup of granulated sugar until light and fluffy.
10. Beat in 1 large egg and a splash of vanilla extract until fully incorporated.
11. Gently fold in 1/2 cup of almond flour until the mixture is smooth and well combined.
12. Spoon this almond frangipane mixture over the caramel layer in each tartlet, spreading it evenly.
13. Sprinkle a handful of sliced almonds on top of each tartlet for added crunch and visual appeal.
14. Bake the tartlets in the oven at 350°F (175°C) for 20-25 minutes, or until the frangipane is golden brown and a toothpick inserted comes out clean.
15. Allow the tartlets to cool completely in the tin on a wire rack before removing them.
Here’s the delightful result: each bite offers a crisp, buttery crust that gives way to a gooey caramel center and a moist, nutty almond topping. For a creative twist, serve them warm with a dollop of vanilla ice cream to contrast the rich flavors, making them an irresistible treat for any occasion.
Pistachio Raspberry Bakewell Tartlets
Crafting these delightful tartlets combines the nutty richness of pistachios with the bright tang of raspberries in a perfect handheld treat. Let’s walk through each step together to create these beautiful desserts.
Ingredients
– 1 cup of all-purpose flour
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– Half a cup of shelled pistachios
– A quarter cup of granulated sugar
– One large egg
– A splash of almond extract
– About a third of a cup of raspberry jam
– A handful of fresh raspberries for topping
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
2. In a medium bowl, combine 1 cup of all-purpose flour and the cubed cold unsalted butter.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Add a couple of tablespoons of ice water and mix until the dough just comes together.
5. Divide the dough into 6 equal portions and press each into the muffin tin to form tartlet shells.
6. Prick the bottoms of the shells with a fork to prevent puffing during baking.
7. Bake the shells for 12-15 minutes, or until lightly golden, then let them cool slightly.
8. While the shells cool, grind half a cup of shelled pistachios in a food processor until finely chopped.
9. In a separate bowl, whisk together a quarter cup of granulated sugar, one large egg, and a splash of almond extract.
10. Fold the ground pistachios into the egg mixture to create the frangipane filling.
11. Spread about a teaspoon of raspberry jam into the bottom of each cooled tartlet shell.
12. Spoon the pistachio frangipane filling over the jam, filling each shell almost to the top.
13. Top each tartlet with a few fresh raspberries, gently pressing them into the filling.
14. Bake for 18-20 minutes at 350°F (175°C), until the filling is set and the edges are golden brown.
15. Allow the tartlets to cool completely in the tin before removing to avoid breaking.
Out of the oven, these tartlets boast a crisp, buttery crust that gives way to a moist, nutty frangipane and a burst of raspberry sweetness. Serve them slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat that’s sure to impress at any gathering.
Orange Zest Bakewell Tartlets
Savor the bright, citrusy twist on a classic with these delightful Orange Zest Bakewell Tartlets. Perfect for beginners, this recipe guides you through creating elegant, individual desserts that balance sweet almond frangipane with zesty orange notes in a buttery shortcrust pastry.
Ingredients
– 1 cup of all-purpose flour
– A pinch of salt
– 1/2 cup of cold unsalted butter, cubed
– A couple of tablespoons of ice water
– 1/2 cup of granulated sugar
– 2 large eggs
– 1/2 cup of almond flour
– A splash of vanilla extract
– Zest of one orange
– 1/4 cup of raspberry jam
– A handful of sliced almonds for topping
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup of all-purpose flour and a pinch of salt.
3. Add 1/2 cup of cold unsalted butter, cubed, and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
4. Gradually add a couple of tablespoons of ice water, mixing until the dough just comes together; avoid overworking it to keep the pastry tender.
5. Press the dough into 4 individual tartlet pans, ensuring an even layer on the bottom and sides.
6. Prick the bottoms with a fork to prevent bubbling during baking.
7. Blind bake the crusts for 10 minutes at 350°F (175°C) until lightly golden; this step helps avoid a soggy bottom.
8. In a separate bowl, whisk together 1/2 cup of granulated sugar and 2 large eggs until smooth and slightly pale.
9. Fold in 1/2 cup of almond flour, a splash of vanilla extract, and the zest of one orange until well combined.
10. Spread 1/4 cup of raspberry jam evenly over the pre-baked tartlet crusts.
11. Pour the almond mixture over the jam, filling each tartlet nearly to the top.
12. Sprinkle a handful of sliced almonds on top for added crunch and visual appeal.
13. Bake at 350°F (175°C) for 20-25 minutes, or until the filling is set and golden brown; a toothpick inserted should come out clean.
14. Let the tartlets cool completely in the pans on a wire rack before removing to maintain their shape.
Light and flaky pastry encases a moist, nutty frangipane that’s brightened by the orange zest, while the raspberry jam adds a tangy sweetness. Serve these tartlets warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat that’s sure to impress at any gathering.
Coconut Lime Bakewell Tartlets
Unbelievably easy to make yet impressive enough for any gathering, these coconut lime Bakewell tartlets combine tropical flavors with classic pastry techniques. Using pre-made puff pastry keeps things simple while the zesty lime and sweet coconut filling creates a delightful contrast. You’ll love how these mini tarts come together with minimal fuss but deliver maximum flavor impact.
Ingredients
– 1 sheet of frozen puff pastry, thawed
– 1 cup of sweetened shredded coconut
– ½ cup of granulated sugar
– 2 large eggs
– ¼ cup of unsalted butter, softened
– ¼ cup of all-purpose flour
– 2 tablespoons of fresh lime juice
– 1 tablespoon of lime zest
– A pinch of salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup mini muffin tin.
2. Roll out the thawed puff pastry sheet on a lightly floured surface to about ⅛-inch thickness.
3. Cut the pastry into 12 circles using a 3-inch round cutter, re-rolling scraps as needed.
4. Press each pastry circle into the prepared muffin tin cups, ensuring they reach the bottom and sides.
5. In a medium bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
6. Add the eggs one at a time, beating well after each addition until fully incorporated.
7. Mix in the fresh lime juice, lime zest, and vanilla extract until combined.
8. Gently fold in the all-purpose flour and pinch of salt until just mixed—avoid overmixing to prevent a tough filling.
9. Stir in the sweetened shredded coconut until evenly distributed throughout the batter.
10. Spoon the coconut lime filling into the pastry-lined muffin cups, filling each about ¾ full.
11. Bake at 375°F for 18-20 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
12. Allow the tartlets to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve these tartlets slightly warm or at room temperature to appreciate their flaky pastry crust and moist, coconut-packed filling. The bright lime flavor cuts through the sweetness perfectly, making them ideal for summer parties or as a refreshing dessert after a rich meal. For an extra tropical twist, garnish with toasted coconut flakes and a thin slice of lime just before serving.
Apple Cinnamon Bakewell Tartlets
Kindly gather your ingredients and preheat that oven—we’re making individual treats that combine the cozy flavors of apple and cinnamon with classic Bakewell charm. These tartlets are perfect for beginners and guaranteed to impress.
Ingredients
– 1 sheet of store-bought puff pastry, thawed
– 2 medium apples, peeled and diced small
– 1/2 cup of granulated sugar
– 1 tsp of ground cinnamon
– 1/4 cup of unsalted butter, melted
– 1/4 cup of all-purpose flour
– 1/4 cup of almond flour
– 1 large egg, beaten
– A splash of vanilla extract
– A couple of tbsp of sliced almonds for topping
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet and cut it into 4 equal squares using a sharp knife.
3. Place the pastry squares on the prepared baking sheet, spacing them about 2 inches apart.
4. In a medium bowl, toss the diced apples with 1/4 cup of granulated sugar and the cinnamon until evenly coated.
5. Spoon the apple mixture onto the center of each pastry square, leaving a 1/2-inch border around the edges.
6. In the same bowl, mix the melted butter, remaining 1/4 cup of granulated sugar, all-purpose flour, almond flour, beaten egg, and vanilla extract until a thick batter forms.
7. Spread this batter evenly over the apple mixture on each tartlet.
8. Sprinkle the sliced almonds on top of each tartlet for added crunch.
9. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
10. Remove from the oven and let cool on the baking sheet for 10 minutes before serving.
These tartlets emerge from the oven with a flaky, buttery crust that gives way to a soft, spiced apple layer and a rich, almond-infused topping. Try serving them warm with a dollop of vanilla ice cream for a delightful contrast, or enjoy them as a handheld dessert that’s perfect for autumn gatherings.
Strawberry Vanilla Bakewell Tartlets
Kickstart your baking adventure with these delightful Strawberry Vanilla Bakewell Tartlets, perfect for beginners who want to impress with a classic treat that combines fruity sweetness and buttery pastry in every bite.
Ingredients
– 1 cup of all-purpose flour
– A stick of cold unsalted butter, cut into small pieces
– A couple of tablespoons of granulated sugar
– A pinch of salt
– A splash of cold water
– Half a cup of strawberry jam
– A handful of fresh strawberries, sliced
– A teaspoon of vanilla extract
– One large egg
– A quarter cup of almond flour
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine 1 cup of all-purpose flour, a pinch of salt, and a couple of tablespoons of granulated sugar.
3. Add a stick of cold unsalted butter, cut into small pieces, and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
4. Sprinkle in a splash of cold water, one tablespoon at a time, and mix until the dough just comes together without overworking it.
5. Divide the dough into 6 equal portions and press each into a tartlet pan to form the crusts.
6. Prick the bottoms of the crusts with a fork to prevent puffing during baking.
7. Blind bake the crusts in the preheated oven for 10 minutes, then remove and let cool slightly.
8. Spread half a cup of strawberry jam evenly over the bottom of each cooled crust.
9. In a separate bowl, whisk one large egg with a teaspoon of vanilla extract until smooth.
10. Stir in a quarter cup of almond flour to create a thick, pourable filling.
11. Pour the almond-vanilla filling over the jam in each tartlet, covering it completely.
12. Arrange a handful of sliced fresh strawberries on top of the filling.
13. Bake the tartlets in the oven at 350°F (175°C) for 20-25 minutes, or until the filling is set and the edges are golden brown. Tip: Check for doneness by inserting a toothpick—it should come out clean.
14. Remove from the oven and allow the tartlets to cool completely on a wire rack before serving. Tip: Cooling helps the filling firm up for easier slicing.
Vividly, these tartlets boast a crisp, buttery crust that contrasts beautifully with the gooey jam and moist almond filling, all enhanced by the fresh burst of strawberries. Serve them warm with a dollop of whipped cream or enjoy them chilled for a refreshing twist on a traditional dessert.
Conclusion
Gather your baking tools and dive into these delightful Bakewell tartlets! Perfect for tea time, these recipes offer endless inspiration. Try your favorites, share your creations in the comments, and pin this article on Pinterest to spread the joy. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
