18 Delicious Bakewell Tartlets Recipes for Every Occasion

Imagine biting into a perfectly crisp, buttery shell only to discover a layer of sweet jam and rich frangipane beneath—welcome to the irresistible world of Bakewell tartlets! Whether you’re planning a cozy afternoon tea, a festive gathering, or simply treating yourself, our roundup of 18 delicious recipes has something for every occasion. Let’s dive into these little bites of heaven that promise to delight your taste buds and impress your guests!

Classic Bakewell Tartlets with Almond Filling

These Classic Bakewell Tartlets with Almond Filling are a delightful twist on the traditional British dessert, perfect for those who love a sweet, nutty flavor paired with a buttery crust.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and diced
• 1 large egg yolk
• 2 tbsp ice water
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/4 cup almond extract
• 1/2 cup powdered sugar
• 1 egg white, lightly beaten
• 1/4 cup sliced almonds, for garnish

Instructions

1. Preheat your oven to 350°F and lightly grease a tartlet pan.
2. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup unsalted butter and pulse until the mixture resembles coarse crumbs.
3. Whisk together 1 large egg yolk and 2 tbsp ice water, then add to the flour mixture. Pulse until the dough comes together.
4. Press the dough into the prepared tartlet pan and chill for 15 minutes. Then, bake for 10 minutes until lightly golden.
5. Spread 1/2 cup raspberry jam over the base of each tartlet. In a bowl, mix 1/2 cup ground almonds, 1/4 cup almond extract, and 1/2 cup powdered sugar. Spoon this over the jam.
6. Brush the edges with 1 egg white and sprinkle with 1/4 cup sliced almonds. Bake for 20 minutes until the filling is set and the top is golden.

The contrast between the tart raspberry jam and the sweet almond filling makes these tartlets irresistibly complex in flavor. Perfect for afternoon tea or as a sophisticated dessert.

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam.

Cherry Bakewell Tartlets with Icing Drizzle

These Cherry Bakewell Tartlets with Icing Drizzle are the perfect bite-sized treat, combining the classic flavors of almond and cherry with a sweet, glossy finish.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1/2 cup cherry jam
• 1/2 cup ground almonds
• 1/4 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp almond extract

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Stir in 1 large egg yolk to form a dough.
2. Press the dough into 12 mini tartlet pans. Spread 1/2 cup cherry jam evenly over the bases.
3. In another bowl, combine 1/2 cup ground almonds, 1/4 cup powdered sugar, and 1/2 tsp almond extract. Sprinkle this mixture over the jam.
4. Bake for 20 minutes, or until the edges are golden. Let cool.
5. Mix 1/4 cup powdered sugar with 1 tbsp milk to create a drizzle. Drizzle over the cooled tartlets.

The almond-infused topping and cherry jam create a delightful contrast in every bite, while the icing adds a touch of elegance.

Tip: For an extra almond kick, toast the ground almonds before adding them to the topping.

Raspberry and Almond Bakewell Tartlets

These Raspberry and Almond Bakewell Tartlets are a delightful twist on the classic British dessert, combining the tartness of raspberries with the sweet nuttiness of almonds in a buttery pastry shell.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/4 cup powdered sugar
• 1 large egg
• 1/2 tsp almond extract
• Fresh raspberries, for garnish

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
2. Add 1 large egg yolk and 2 tbsp ice water, pulsing until the dough comes together. Press the dough into tartlet pans and chill for 15 minutes.
3. Blind bake the shells for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
4. Spread 1/2 cup raspberry jam evenly over the bottom of each tartlet shell.
5. In a bowl, mix 1/2 cup ground almonds, 1/4 cup powdered sugar, 1 large egg, and 1/2 tsp almond extract until smooth. Spoon over the jam layer.
6. Bake at 375°F for 20 minutes until the filling is set and golden. Let cool, then garnish with fresh raspberries.

The contrast between the crisp pastry, sweet almond filling, and tart raspberry jam makes these tartlets irresistibly complex yet comforting.

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam before adding the fresh raspberries.

Gluten-Free Bakewell Tartlets

These Gluten-Free Bakewell Tartlets are a delightful twist on the classic British dessert, offering a nutty, fruity flavor in a perfectly portioned treat.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and diced
• 1 egg yolk
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1 egg
• 1/2 tsp almond extract
• 1/4 cup sliced almonds

Instructions

1. Preheat oven to 350°F. In a food processor, blend 1 cup gluten-free all-purpose flour, 1/2 cup almond flour, and 1/4 cup powdered sugar. Add 1/2 cup unsalted butter and pulse until mixture resembles breadcrumbs. Add 1 egg yolk and pulse until dough forms.
2. Press dough into tartlet pans and bake for 10 minutes. Let cool slightly, then spread 1/2 cup raspberry jam over the bases.
3. In a bowl, mix 1/2 cup ground almonds, 1/4 cup granulated sugar, 1 egg, and 1/2 tsp almond extract. Spoon over the jam and sprinkle with 1/4 cup sliced almonds.
4. Bake for 20 minutes until golden. Cool before serving.

The combination of buttery crust, sweet jam, and nutty frangipane creates a texture and flavor contrast that’s irresistibly good.

Tip: For an extra glossy finish, brush the tartlets with a little warmed apricot jam after baking.

Vegan Bakewell Tartlets with Jam Center

These Vegan Bakewell Tartlets with Jam Center are a delightful twist on the classic, offering a buttery crust, sweet jam, and a tender almond topping—all without any animal products.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup vegan butter, chilled
• 2 tbsp ice water
• 1/4 cup raspberry jam
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 tsp almond extract
• 2 tbsp sliced almonds

Instructions

1. Preheat your oven to 350°F and lightly grease a tartlet pan.
2. In a bowl, mix 1 cup all-purpose flour and 1/4 cup powdered sugar. Cut in 1/2 cup vegan butter until the mixture resembles coarse crumbs. Gradually add 2 tbsp ice water, stirring until the dough comes together.
3. Press the dough into the tartlet pan, forming a thin crust. Spread 1/4 cup raspberry jam evenly over the bottom.
4. In another bowl, combine 1/2 cup almond flour, 1/4 cup granulated sugar, and 1/4 tsp almond extract. Sprinkle this mixture over the jam, then top with 2 tbsp sliced almonds.
5. Bake for 25 minutes, or until the topping is golden and the jam is bubbly. Let cool before serving.

The combination of crunchy almonds and sweet jam in these tartlets creates a playful contrast that’s as pleasing to the palate as it is to the eye.

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam.

Mini Bakewell Tartlets with Lemon Zest

These Mini Bakewell Tartlets with Lemon Zest are the perfect bite-sized treats, combining the classic flavors of almond and raspberry with a bright citrus twist.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/4 cup powdered sugar
• 1 large egg
• 1 tsp lemon zest
• 1/4 tsp almond extract

Instructions

1. Preheat your oven to 350°F and lightly grease a mini tart pan.
2. In a bowl, mix the flour and granulated sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk until a dough forms.
3. Press the dough into the tart pan, forming small shells. Bake for 10 minutes until lightly golden.
4. Spread a teaspoon of raspberry jam into each tart shell.
5. In another bowl, combine the ground almonds, powdered sugar, egg, lemon zest, and almond extract. Spoon this mixture over the jam.
6. Bake for another 15 minutes, or until the filling is set and golden.

The lemon zest adds a refreshing zing to these tartlets, making them irresistibly light and flavorful.

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam.

Chocolate Drizzled Bakewell Tartlets

These Chocolate Drizzled Bakewell Tartlets are a delightful twist on the classic, combining almond frangipane and raspberry jam with a luxurious chocolate finish.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1/2 cup raspberry jam
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp almond extract
• 1/4 cup dark chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat oven to 375°F. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup cold, cubed butter and pulse until mixture resembles coarse crumbs.
2. Add 1 large egg yolk and 2 tbsp ice water, pulsing until dough comes together. Press dough into 12 tartlet molds and chill for 15 minutes.
3. Bake crusts for 10 minutes until lightly golden. Let cool slightly, then spread 1/2 cup raspberry jam evenly over the bottoms.
4. In a bowl, mix 1/2 cup almond flour, 1/4 cup granulated sugar, 1/4 cup softened butter, 1 large egg, and 1/2 tsp almond extract until smooth. Spoon over jam.
5. Bake for 20 minutes until frangipane is set and golden. Cool completely.
6. Melt 1/4 cup dark chocolate chips with 1 tsp coconut oil, then drizzle over tartlets. Let set before serving.

The contrast between the tart raspberry jam and sweet almond frangipane, topped with a rich chocolate drizzle, makes these tartlets irresistibly elegant.

Tip: For a smoother frangipane, ensure all ingredients are at room temperature before mixing.

Orange Blossom Bakewell Tartlets

These Orange Blossom Bakewell Tartlets are a fragrant twist on the classic, with a delicate floral note that elevates the traditional almond filling.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 tbsp orange blossom water
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 tsp almond extract
• 1 tbsp sliced almonds, for topping

Instructions

1. Preheat your oven to 350°F and lightly grease a tartlet pan.
2. In a bowl, mix 1 cup all-purpose flour and 1/4 cup powdered sugar. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Stir in 1 large egg yolk to form a dough.
3. Press the dough into the tartlet pan and chill for 15 minutes. Then, bake for 10 minutes until lightly golden.
4. Spread 1/2 cup raspberry jam over the base of each tartlet shell.
5. In another bowl, whisk together 1/2 cup ground almonds, 1/4 cup granulated sugar, 1 large egg, 1 tbsp orange blossom water, and 1/4 tsp almond extract. Pour over the jam.
6. Sprinkle 1 tbsp sliced almonds on top and bake for 20 minutes, or until the filling is set and golden.

The orange blossom water adds a subtle floral aroma that pairs beautifully with the tart raspberry jam and nutty almond filling, making these tartlets a sophisticated treat for afternoon tea.

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam.

Strawberry Jam Bakewell Tartlets

These Strawberry Jam Bakewell Tartlets are a delightful twist on the classic, combining the nutty richness of almond frangipane with the sweet tang of strawberry jam, all nestled in a buttery pastry shell.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tbsp ice water
• 1/2 cup strawberry jam
• 1/2 cup almond flour
• 1/4 cup powdered sugar
• 1 large egg
• 1/2 tsp almond extract
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
2. Add 1 large egg yolk and 2 tbsp ice water, pulsing until the dough comes together. Press the dough into 4 tartlet pans, prick the bottoms with a fork, and chill for 15 minutes.
3. Blind bake the shells for 10 minutes, then remove and let cool slightly. Spread 1/2 cup strawberry jam evenly over the bottoms.
4. In a bowl, mix 1/2 cup almond flour, 1/4 cup powdered sugar, 1 large egg, and 1/2 tsp almond extract until smooth. Spoon over the jam, sprinkle with 1/4 cup sliced almonds, and bake for 20 minutes until golden.

The contrast between the crisp pastry, gooey jam, and fluffy almond topping makes these tartlets irresistibly textural. Perfect for when you want to impress with minimal fuss!

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam.

Almond and Coconut Bakewell Tartlets

These Almond and Coconut Bakewell Tartlets are a delightful twist on the classic, combining nutty almond frangipane with a hint of tropical coconut for a bite-sized treat that’s impossible to resist.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup shredded coconut
• 1 large egg
• 1/2 tsp almond extract
• 1/4 cup raspberry jam
• 2 tbsp sliced almonds

Instructions

1. Preheat your oven to 350°F and lightly grease a tartlet pan.
2. In a bowl, mix 1 cup all-purpose flour and 1/4 cup powdered sugar. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs. Stir in 1 large egg yolk until a dough forms. Press into the tartlet pan and chill for 15 minutes.
3. Blind bake the crust for 10 minutes, then remove from oven and let cool slightly.
4. Spread 1/4 cup raspberry jam evenly over the bottom of each tartlet shell.
5. In another bowl, whisk together 1/2 cup almond flour, 1/4 cup granulated sugar, 1/4 cup shredded coconut, 1 large egg, and 1/2 tsp almond extract until smooth. Pour over the jam layer.
6. Sprinkle 2 tbsp sliced almonds on top and bake for 20-25 minutes, until golden and set.

The combination of crunchy almonds and sweet coconut elevates these tartlets beyond the ordinary, making them a standout dessert for any occasion.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the frangipane mixture.

Blueberry Bakewell Tartlets with Almond Cream

These Blueberry Bakewell Tartlets with Almond Cream are the perfect bite-sized treats, combining juicy blueberries with a rich almond cream filling in a buttery crust.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1/2 cup almond flour
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp almond extract
• 1 cup fresh blueberries
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 350°F. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together.
2. Press the dough into 12 mini tartlet pans, ensuring an even layer on the bottom and sides. Chill for 15 minutes, then bake for 10 minutes until lightly golden. Let cool slightly.
3. For the almond cream, beat together 1/2 cup almond flour, 1/4 cup powdered sugar, 1/4 cup softened butter, 1 egg, and 1/2 tsp almond extract until smooth. Divide the mixture among the tartlet shells.
4. Top each tartlet with fresh blueberries and sprinkle with 1 tbsp granulated sugar. Bake for 20 minutes, or until the almond cream is set and the edges are golden.

The contrast between the tart blueberries and the sweet almond cream makes these tartlets irresistibly delicious, with a texture that’s both crisp and creamy.

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam.

Spiced Bakewell Tartlets with Cinnamon

These Spiced Bakewell Tartlets with Cinnamon are a delightful twist on the classic, offering a warm, aromatic flavor that’s perfect for cozy gatherings.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and diced
• 1 large egg yolk
• 2 tbsp cold water
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/4 cup powdered sugar
• 1 large egg
• 1 tsp cinnamon
• 1/4 tsp almond extract

Instructions

1. Preheat your oven to 375°F and lightly grease a tartlet pan.
2. In a bowl, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup unsalted butter, rubbing it in until the mixture resembles breadcrumbs.
3. Stir in 1 large egg yolk and 2 tbsp cold water to form a dough. Press into the tartlet pan and chill for 15 minutes.
4. Spread 1/2 cup raspberry jam over the bases. Mix 1/2 cup ground almonds, 1/4 cup powdered sugar, 1 large egg, 1 tsp cinnamon, and 1/4 tsp almond extract; spoon over the jam.
5. Bake for 20 minutes until golden. Let cool before serving.

The cinnamon and almond pairing creates a fragrant, nutty depth that elevates these tartlets beyond the ordinary.

Tip: For an extra glossy finish, brush the baked tartlets with a little warmed apricot jam.

Peach and Almond Bakewell Tartlets

These Peach and Almond Bakewell Tartlets combine the juicy sweetness of peaches with the rich, nutty flavor of almonds, all nestled in a buttery crust for a delightful treat.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 tbsp ice water
• 1/2 cup almond flour
• 1/4 cup powdered sugar
• 1 large egg
• 1/2 tsp almond extract
• 2 ripe peaches, thinly sliced
• 1 tbsp sliced almonds

Instructions

1. Preheat your oven to 375°F. In a bowl, mix 1 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs. Gradually add 2 tbsp ice water, stirring until the dough comes together. Press into tartlet pans and chill for 15 minutes.
2. In another bowl, whisk together 1/2 cup almond flour, 1/4 cup powdered sugar, 1 large egg, and 1/2 tsp almond extract until smooth. Spread this mixture over the chilled crusts.
3. Arrange thinly sliced peaches on top of the almond mixture and sprinkle with 1 tbsp sliced almonds. Bake at 375°F for 25 minutes, or until the crust is golden and the filling is set.

The contrast between the tender peaches and the crisp almond filling makes these tartlets a standout dessert that’s as beautiful as it is tasty.

Tip: For an extra glossy finish, brush the peach slices with a little warmed apricot jam after baking.

Dark Chocolate and Cherry Bakewell Tartlets

These Dark Chocolate and Cherry Bakewell Tartlets are a delightful twist on the classic, combining rich chocolate and tart cherries in a buttery crust for a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup dark chocolate chips
• 1/2 cup cherry preserves
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp almond extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. In a food processor, combine the all-purpose flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. Press the mixture into the bottoms and up the sides of 4 tartlet pans. Bake for 10 minutes, then remove from the oven and let cool slightly.
3. Sprinkle the dark chocolate chips evenly over the bottom of each tartlet shell. Spoon the cherry preserves over the chocolate.
4. In a bowl, whisk together the almond flour, granulated sugar, egg, and almond extract until smooth. Pour this mixture over the cherry preserves in each tartlet.
5. Bake for 20-25 minutes, or until the filling is set and the edges are golden brown. Let cool before serving.

The combination of dark chocolate and cherry preserves under a layer of almond-flavored frangipane creates a decadent yet balanced flavor profile that’s sure to impress.

Tip: For an extra touch of elegance, dust the cooled tartlets with powdered sugar before serving.

Lavender Infused Bakewell Tartlets

These Lavender Infused Bakewell Tartlets combine the classic flavors of almond and raspberry with a floral twist, perfect for a sophisticated afternoon tea or a special dessert.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and diced
• 1 tbsp culinary lavender buds
• 1/2 cup raspberry jam
• 1/2 cup ground almonds
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp almond extract

Instructions

1. Preheat your oven to 350°F. In a food processor, blend the flour, powdered sugar, and butter until the mixture resembles coarse crumbs. Press into 4 tartlet pans and bake for 10 minutes until lightly golden.
2. While the crust bakes, steep the lavender buds in 1/4 cup of boiling water for 5 minutes, then strain, reserving the liquid.
3. Spread 2 tbsp of raspberry jam over each pre-baked crust. In a bowl, mix the ground almonds, granulated sugar, egg, almond extract, and 2 tbsp of the lavender-infused water until smooth. Spoon over the jam.
4. Bake for 20 minutes until the filling is set and the edges are golden. Let cool before serving.

The subtle lavender aroma elevates the traditional Bakewell tart, offering a unique floral note that pairs beautifully with the tart raspberry and rich almond flavors.

Tip: For an extra touch of elegance, garnish each tartlet with a few fresh lavender buds before serving.

Apricot Glazed Bakewell Tartlets

These Apricot Glazed Bakewell Tartlets are a delightful twist on the classic, combining the nutty richness of almond frangipane with the sweet tang of apricot jam, all nestled in a buttery pastry shell.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and diced
• 1 large egg yolk
• 2 tbsp ice water
• 1/2 cup apricot jam
• 1/2 cup almond flour
• 1/4 cup powdered sugar
• 1 large egg
• 1/2 tsp almond extract
• 2 tbsp sliced almonds

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 cup all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup unsalted butter and pulse until the mixture resembles coarse crumbs.
2. Add 1 large egg yolk and 2 tbsp ice water, pulsing until the dough comes together. Press the dough into 4 tartlet pans and chill for 15 minutes.
3. Spread 2 tbsp apricot jam onto each tartlet base. In a bowl, mix 1/2 cup almond flour, 1/4 cup powdered sugar, 1 large egg, and 1/2 tsp almond extract until smooth. Spoon over the jam.
4. Sprinkle 2 tbsp sliced almonds on top. Bake for 25 minutes until the frangipane is set and golden. Let cool before serving.

The contrast between the crisp pastry, creamy frangipane, and vibrant apricot glaze makes these tartlets a showstopper at any tea party or brunch.

Tip: For an extra glossy finish, warm a little extra apricot jam and brush it over the cooled tartlets.

Honey and Almond Bakewell Tartlets

These Honey and Almond Bakewell Tartlets are a delightful twist on the classic, combining the richness of almonds with the sweetness of honey in a bite-sized treat.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and diced
• 1 large egg yolk
• 2 tbsp cold water
• 1/2 cup ground almonds
• 1/4 cup honey
• 1 tsp almond extract
• 1/4 cup raspberry jam
• 1/4 cup sliced almonds, for topping

Instructions

1. Preheat your oven to 350°F and lightly grease a tartlet pan.
2. In a bowl, mix 1 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs.
3. Stir in 1 large egg yolk and 2 tbsp cold water until a dough forms. Press the dough into the tartlet pan and chill for 15 minutes.
4. Blind bake the crust for 10 minutes, then remove from oven and spread 1/4 cup raspberry jam over the base.
5. In another bowl, combine 1/2 cup ground almonds, 1/4 cup honey, and 1 tsp almond extract. Spread this mixture over the jam.
6. Sprinkle 1/4 cup sliced almonds on top and bake for 20 minutes, or until golden.

The combination of crunchy almonds and sweet honey creates a texture and flavor contrast that’s irresistibly good.

Tip: For an extra glossy finish, brush the tartlets with a little warmed honey right after baking.

Pistachio Crusted Bakewell Tartlets

These Pistachio Crusted Bakewell Tartlets are a delightful twist on the classic, combining the nutty crunch of pistachios with the sweet, jammy heart of a traditional Bakewell tart.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup shelled pistachios, finely ground
• 1/4 cup raspberry jam
• 1 large egg
• 1/2 tsp almond extract
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and lightly grease a muffin tin.
2. In a food processor, combine the all-purpose flour, granulated sugar, and cold, cubed butter. Pulse until the mixture resembles coarse crumbs.
3. Add the finely ground pistachios and pulse a few more times to incorporate.
4. Press the mixture into the bottom and up the sides of the muffin tin cups to form tartlet shells. Bake for 10 minutes until lightly golden.
5. Remove from the oven and let cool slightly. Spoon 1 tsp of raspberry jam into each tartlet shell.
6. In a small bowl, whisk together the egg and almond extract. Pour over the jam in each tartlet, filling almost to the top.
7. Bake for another 15-20 minutes, until the filling is set and the edges are golden brown.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

The pistachio crust adds a wonderfully nutty contrast to the sweet almond and raspberry filling, making these tartlets a standout dessert.

Tip: For an extra pop of color and flavor, sprinkle a few chopped pistachios on top before the final bake.

Conclusion

We hope these 18 Bakewell Tartlet recipes inspire your next baking adventure! Whether you’re celebrating a special occasion or just treating yourself, there’s a recipe here for every taste. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy baking!