Mini Cherry Bakewell Tarts

Mini Cherry Bakewell Tarts

My Mini Cherry Bakewell Tarts are such a classic British bake, and for good reason: buttery pastry, rich cherry jam, beautiful almond frangipane, a layer of icing, and of course, the obligatory cherry on top!

Mini Cherry Bakewells

A British classic!

When you think of British bakes, what comes to mind? Victoria sponge? Tiffin? Scones? Even custard cream biscuits may come to mind! But I love Bakewell! The sweet tartness of the cherry paired with the beautiful coziness of almonds just makes me so happy!

As much as I love the original combination of these two in a tart, as I’m sharing with you today, I adore these flavours so much I’ve also made and shared them as flapjacks and blondies too. Such is my obsession of Bakewell flavours!

Mini Cherry Bakewell Tarts

How to make my Mini Cherry Bakewell Tarts

These tarts are baking therapy for me as much as they are about the end result. First, you make your pastry, making sure to keep the ingredients as cold as possible and handled as little as possible. Then roll, cut and shape your pastry, before filling it with a layer of jam (I love Bonne Maman’s Black Cherry Conserve) and a rich beautiful almondy frangipane. Once baked and cooled, these adorable little tartlets are topped with a sweet layer of icing before the crown, the literal cherry on the… well, tart!

Bakewell ingredients
Bakewell pastry
Mini cherry bakewell tarts
Mini cherry bakewell tartlets

Recommended equipment and ingredients I used *

Food processorMini tart tray
Hand whiskPiping bags
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mini Cherry Bakewell Tarts

5 from 1 vote
Recipe by movers and bakers Course: Dessert, SnackCuisine: BritishDifficulty: A little effort


Prep time


Cooking time




Chilling time


Total time





A British classic, but mini! Pastry, almond and cherry… what could be better?


  • For the pastry
  • 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour

  • 60 g (¼ cup + 3 tbsp) icing (powdered) sugar

  • 125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed

  • 2 lge egg yolks

  • 2-4 tbsp ice (ie very very cold!) water

  • For the frangipane
  • 60 g (¼ cup) unsalted butter, at room temperature

  • 60 g (¼ cup + 1 tbsp) caster sugar

  • 60 g (½ cup + 2 tbsp) ground almonds

  • 1 lge egg

  • ½ tsp almond extract

  • To bring it together
  • cherry jam/conserve

  • 100 g (½ cup + 3 tbsp) icing (powdered) sugar

  • 3-5 tsp milk

  • 12 glacé cherries, halved, to top


  • First, make your pastry. I use a food processor, but you could do it by hand too. Mix together the flour and sugar, then add the butter and cut in until your mixture resembles breadcrumbs. Tip in the egg yolks and mix again just to combine, then add your ice water 1 tbsp at a time until your dough starts to come together in clumps. Tip onto your work surface and gather all the dough, squeezing to help it stick together. Divide in two, flatten into thick discs and wrap both in clingfilm. Pop your dough into your fridge for 30 minutes to rest. You can freeze one batch for another day (or use the lot if you want to make all the bakewell tarts!)
  • Once your dough has chilled, preheat your oven to 180C/350F. Dust your work surface with flour and roll out one disc until about 3 mm thick. Stamp out rounds of dough and ease into your mini tart tins (I use the end of my rolling pin to help push them in evenly). Pop your tray into the fridge for a few minutes whilst you prepare the fillings.
  • Make the frangipane. In a mixing bowl, soften your butter, then add in the sugar, ground almonds, egg and almond essence. Beat together until completely combined. Transfer to a small piping bag if you wish (I find it easier this way).
  • Time to assemble! Take your tin out of the fridge. Place a small amount of jam/conserve at the bottom of each mini tart (enough for a layer of jam that covers the bottom of the pastry shell), then top with some frangipane, filling no more than ⅔ full. Using a small knife, gently ease the frangipane all the way to the egde of the pastry, sealing in the jam.
  • Bake for 10-15 minutes (mine take nearer 15) until your pastry is golden and your filling is only just a little wobbly. Remove from the oven, cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
  • To make the icing, just mix together your icing sugar with as much milk as you need to make a thick icing consistency. Spread a layer of this over the top of your cool mini Bakewells and top with half a glacé cherry. Enjoy!

Recipe Video


  • Try to work your pastry as little as possible through this whole recipe. The more pastry is worked, the tougher it will be at the end.
  • Keeping your pastry as cold as possible too stops it from misshaping and contracting when baking, hence the extra few minutes of chilling whilst making the filling.
  • When you’ve put the frangipane in over the jam layer, gently easing the frangipane all the way to the pastry, sealing in the jam will help it remain neat and for the jam not to bubble over and end up making a mess of your adorable little mini Bakewells!

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