Mary Berry Mini Bakewell Tarts Recipe [Tips & Tricks]

If you’re looking for a delightful treat that combines buttery pastry, sweet jam, and a rich almond flavor, then you absolutely need to try Mary Berry’s mini Bakewell tarts recipe. Not only are these bite-sized beauties perfect for any occasion, but Mary Berry’s approach ensures each tart is bursting with the perfect balance of flavors and textures.

Whether you’re a seasoned baker or just starting out, her easy-to-follow instructions make it simple to recreate this classic British dessert at home. Plus, who can resist the charm of individual-sized tarts that are just as fun to make as they are to eat?.

Mary Berry Mini Bakewell Tarts Recipe

Ingredients Needed

To make Mary Berry’s Mini Bakewell Tarts, you will need a selection of classic ingredients that come together to create a delicious, indulgent treat. These ingredients can be divided into two main sections: the pastry base and the filling.

For The Pastry

1. Plain Flour – This is the base of your shortcrust pastry. It’s important to use plain flour to keep the texture tender and not too dense.
2. Butter – Unsalted butter adds richness to the pastry. Make sure the butter is cold to achieve a crisp, flaky texture.
3. Icing Sugar – This adds sweetness to the pastry without affecting the texture as much as regular sugar would.
4. Egg Yolk – The egg yolk helps bind the dough together and contributes to the richness of the pastry.
5. Cold Water – A little bit of cold water is essential to bring the dough together without making it too sticky or tough. This helps in achieving a smooth and manageable pastry.

For The Filling

1. Raspberry Jam – Raspberry jam is traditional for Bakewell Tarts, and its tangy sweetness contrasts beautifully with the almond filling. You can also use other fruit jams like strawberry or apricot if preferred.
2. Butter – As with the pastry, butter also plays a key role in the filling, lending it a smooth, indulgent texture.
3. Caster Sugar – This finely ground sugar helps create a light and even filling.
4. Ground Almonds – Ground almonds are what give Bakewell Tarts their signature nutty, rich flavor. They provide both moisture and a slightly dense, cake-like texture.
5. Eggs – Eggs are the binding agent in the filling, helping the almonds and butter come together into a smooth, rich consistency.
6. Almond Extract – This is optional but adds an extra depth of almond flavor that really elevates the overall taste of the tart.

These ingredients work in harmony to create a balanced combination of buttery, crisp pastry, rich almond filling, and the bright tang of raspberry jam that defines this iconic British dessert.

Equipment Needed

To create Mary Berry’s Mini Bakewell Tarts, you’ll need a few essential kitchen tools to make the process smooth and successful. Here’s what you’ll need:

1. Mini Tart Tins or a Muffin Tin – Since you are making mini tarts, a set of mini tart tins or a muffin tin with 12 cups is perfect for portioning out the dough and filling. If you don’t have mini tart tins, a muffin tin will work just as well.
2. Mixing Bowls – A couple of mixing bowls are essential-one for making the pastry and one for preparing the almond filling.
3. Food Processor or Pastry Cutter – While you can mix the pastry dough by hand, a food processor makes it much quicker and more efficient. Alternatively, you can use a pastry cutter to work the butter into the flour if you prefer a hands-on approach.
4. Rolling Pin – To roll out the pastry dough to the correct thickness, a rolling pin is essential. Lightly flour your work surface to prevent sticking.
5. Baking Paper & Baking Beans – When blind baking the pastry, using baking paper or parchment paper lined with baking beans (or rice) helps prevent the pastry from puffing up or shrinking while it bakes.
6. Pastry Brush – To add a final touch of egg wash to the pastry before baking, a pastry brush is handy.
7. Whisk or Electric Mixer – For making the almond filling, a simple whisk is often enough, though an electric mixer can speed up the process and ensure a perfectly smooth batter.
8. Cooling Rack – Once baked, it’s important to cool the tarts on a wire rack to prevent the bottoms from becoming soggy.

These tools will help streamline the process and ensure you end up with perfectly shaped, delicious mini Bakewell Tarts.

How To Make Mary Berry’s Mini Bakewell Tarts

Step 1: Make The Pastry

1. Start by placing the plain flour, icing sugar, and cold butter into a food processor. Pulse it a few times until the mixture resembles breadcrumbs.
2. Add the egg yolk and a small splash of cold water, pulsing again until the dough comes together. If necessary, add a bit more water, but be careful not to overwork the dough.
3. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes to make it easier to roll out.

Step 2: Prepare The Tart Shells

1. Preheat your oven to 180°C (350°F).
2. Roll out the pastry to about 3mm thickness on a floured surface. Use a cutter or the edge of your tart tins to cut the dough into circles large enough to line the bottom and sides of each tart tin.
3. Carefully fit the pastry into the tart tins, pressing it gently into the corners. Trim any excess pastry from the edges.
4. Place a piece of parchment paper in each tart and fill with baking beans or rice. This is essential to prevent the pastry from rising during baking.
5. Blind bake the pastry for about 10 minutes, then remove the beans and paper and bake for another 5 minutes until lightly golden.

Step 3: Make The Almond Filling

1. While the pastry is cooling, prepare the almond filling by mixing the softened butter, caster sugar, ground almonds, and eggs in a bowl. Add the almond extract and whisk until smooth.
2. Once the pastry shells have cooled slightly, spoon a dollop of raspberry jam into the bottom of each tart shell.
3. Carefully spoon the almond filling over the jam, spreading it evenly with the back of the spoon.

Step 4: Bake And Decorate

1. Bake the tarts in the preheated oven for about 20-25 minutes, or until the almond filling is golden and firm to the touch.
2. Once the tarts have cooled slightly, remove them from the tins and let them cool completely on a wire rack.
3. To finish, you can decorate the tarts with a drizzle of icing or a few slivers of toasted almond for an added touch of elegance.

Expert Tips

• Chill the Pastry – Don’t skip the chilling step! It’s crucial for a flaky, tender pastry. Chilling helps solidify the butter and ensures it won’t melt too quickly during baking.
• Use Cold Butter – Cold butter is key to achieving that crumbly, flaky texture. It should be firm but not rock-hard, making it easier to incorporate into the flour.
• Blind Bake with Care – When blind baking, make sure the tart cases are well-weighted with baking beans or rice to prevent any puffing. This step is essential for a crisp bottom.
• Perfect the Almond Filling – To avoid overmixing the almond filling, combine the ingredients gently. Overmixing can cause the filling to become dense and too firm when baked.
• Jam Quality Matters – Choose a good-quality raspberry jam. Its tangy-sweet flavor is a core element of the Bakewell tart‘s taste. You could even make your own jam if you have the time.
• Decorative Touches – After baking, consider drizzling your tarts with a thin icing glaze or scattering a few toasted almond slivers over the top for extra flavor and visual appeal.

Mary Berry’s Mini Bakewell Tarts are a perfect balance of crisp pastry, rich almond filling, and the sweet-tart kick of raspberry jam. These miniature treats are not only visually appealing but also a joy to eat, making them ideal for afternoon tea, a special occasion, or a simple indulgence.

Whether you’re a baking novice or an experienced chef, the clear steps and expert tips will ensure your Bakewell Tarts come out perfectly every time. With a few essential ingredients, the right equipment, and a little patience, you can create a batch of these delightful tarts that will impress everyone who tastes them. So, roll up your sleeves, get baking, and enjoy the delicious fruits of your labor!.

Easy Recipe Variations For Mary Berry’s Mini Bakewell Tarts

Mary Berry’s Mini Bakewell Tarts are a delightful treat, with their buttery shortcrust pastry, fruity jam filling, and almond-flavored topping. While the classic recipe is simply irresistible, there’s always room for fun variations that bring new twists and flavors to the table. Here are some easy recipe variations you can try, each of them sure to delight your taste buds while staying true to the charm of the original Bakewell Tart.

1. Fruit-Filled Mini Bakewell Tarts

While raspberry jam is the traditional filling for Bakewell tarts, experimenting with different fruit jams can yield delightful results. Swap out the raspberry jam for strawberry, blackcurrant, or even apricot for a different flavor profile.

For a more tropical flair, you can try pineapple or mango jam, offering a refreshing change from the usual. You could also create a mixed berry jam filling using a blend of blueberries, blackberries, and strawberries for a tangy yet sweet surprise in every bite.

2. Chocolate Mini Bakewell Tarts

For all the chocolate lovers, adding a chocolate twist to these classic tarts is a game-changer. After baking the tart shells, add a thin layer of melted dark or milk chocolate to the base of each tart before adding the raspberry jam.

This chocolate layer not only adds richness but also creates a lovely contrast with the fruitiness of the jam and the almond topping. You can even make it extra indulgent by using a combination of chocolate and hazelnut spread for a Nutella-inspired variation.

3. Nut-Free Mini Bakewell Tarts

For those with nut allergies or dietary restrictions, making nut-free Bakewell tarts is easy!

Instead of using ground almonds in the frangipane topping, you can substitute them with sunflower seed flour or oat flour to achieve a similar texture and taste. Additionally, if you’re worried about cross-contamination, ensure the other ingredients used (like the jam) are certified nut-free. This nut-free version can still capture the essence of a Bakewell tart without compromising on flavor.

4. Spiced Mini Bakewell Tarts

Add a warming, aromatic twist to your mini Bakewell tarts by incorporating spices like cinnamon, nutmeg, or cardamom into the frangipane filling. A pinch of ground ginger could also pair beautifully with the raspberry jam for a little zing.

For an autumn or winter-inspired version, these spices will add a cozy warmth that makes them perfect for the colder months. Spice-loving fans will adore this variation as it combines the classic Bakewell taste with a festive touch.

5. Lemon And Poppy Seed Mini Bakewell Tarts

For a zesty variation, consider infusing the frangipane topping with lemon zest and a sprinkle of poppy seeds. The bright citrus flavor will cut through the sweetness of the jam and create a refreshing balance.

This version could be paired with lemon curd or a tart lemon jam as the filling to enhance the citrus flavor even further. The poppy seeds add a subtle crunch, making these tarts a delightful twist on the traditional Bakewell.

These variations are just the beginning!

Don’t be afraid to get creative by combining flavors, textures, and ingredients. Whether you’re sticking to the classic or adding some flair, each version will have its own charm and appeal.

Best Practices To Store Leftovers

Bakewell tarts, particularly these mini versions, are delicious and often tempt you to have more than one, but if you happen to have some leftovers, proper storage is key to preserving their freshness and taste. Here are some best practices to store your mini Bakewell tarts:

1. Room Temperature Storage

If you plan to consume the leftover tarts within a day or two, you can keep them at room temperature. To do so, place them in an airtight container.

This will prevent the pastries from becoming stale or soggy. Ensure that the container is tightly sealed to lock in freshness. Store the tarts in a cool, dry place, away from direct sunlight or heat sources, as warmth can cause the pastry to soften too quickly.

2. Refrigeration For Longer Shelf Life

For leftovers that won’t be consumed within a couple of days, refrigeration is the best option. Store the tarts in an airtight container in the fridge to maintain their texture and prevent the jam from spoiling.

The frangipane and pastry may firm up slightly when chilled, so it’s a good idea to let them come to room temperature before enjoying them again. If you’re looking to keep the tarts fresh for up to a week, refrigeration is the way to go.

3. Freezing Mini Bakewell Tarts

If you’ve made a large batch of mini Bakewell tarts and need to store them for an extended period, freezing them is the ideal option. To freeze, arrange the tarts on a baking sheet lined with parchment paper and place them in the freezer until they’re solid-usually a couple of hours.

Once frozen, transfer them to an airtight freezer-safe container or a resealable freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them again, you can thaw them at room temperature or heat them up in the oven for a few minutes to restore their flaky texture.

4. Avoid Storing With Fresh Fruit Toppings

If you’ve added fresh fruit toppings, such as berries, to your Bakewell tarts, it’s best to remove them before storing. Fresh fruit can release moisture, making the pastry soggy. You can store the fruit separately in the fridge and add it back onto the tarts before serving.

What Goes Well With Mini Bakewell Tarts

Mini Bakewell tarts, with their sweet and slightly nutty flavor, pair beautifully with various beverages and side dishes, enhancing your overall dining experience. Here are some ideas for what goes well with these tarts:

1. Tea

The quintessential British pairing, tea and Bakewell tarts make for a perfect combination. A freshly brewed pot of Earl Grey, with its subtle hints of bergamot, complements the almond and raspberry flavors in the tarts beautifully. If you prefer something a little lighter, green tea or chamomile also pairs well, offering a more delicate balance to the rich sweetness of the Bakewell tart.

2. Fresh Berries Or Fruit

If you’re looking to freshen up your dessert, consider serving your mini Bakewell tarts with a side of fresh berries. Raspberries, strawberries, or blueberries bring a burst of freshness and a pop of color that complements the tarts’ rich almond flavor. For a more seasonal touch, you could serve them with a scoop of stewed rhubarb or poached pears, which provide a tangy contrast to the sweetness of the tarts.

3. Whipped Cream Or Custard

For extra indulgence, serve mini Bakewell tarts with a dollop of fresh whipped cream or a small serving of rich custard. The creamy texture pairs wonderfully with the crunchy, almond-filled pastry, offering a satisfying balance. Vanilla custard, in particular, enhances the flavors of the raspberry jam and almond topping without overpowering the tart’s delicate taste.

4. Ice Cream

On warmer days, mini Bakewell tarts can be paired with ice cream for an indulgent treat. Vanilla ice cream is a classic pairing, but other flavors like clotted cream or almond ice cream can elevate the dessert. A scoop of ice cream on the side not only adds richness but also adds a refreshing cold contrast to the warm tart.

Conclusion

Mary Berry’s Mini Bakewell Tarts are an irresistible treat, with their perfect combination of shortcrust pastry, fruity jam, and almond frangipane topping. These tarts can easily be customized with various fruit jams, chocolate, or spices to suit your taste preferences, making them versatile for any occasion.

Proper storage ensures you can enjoy leftovers without compromising their freshness, whether at room temperature, refrigerated, or frozen for longer periods. When serving, these mini tarts pair wonderfully with tea, fresh fruit, whipped cream, or even ice cream, adding an extra layer of luxury to your dessert experience. Whether you’re enjoying them as a snack or serving them at a gathering, these Bakewell tarts are sure to be a hit every time.

FAQs

What Ingredients Do I Need For Mary Berry’s Mini Bakewell Tarts?

To make Mary Berry’s Mini Bakewell Tarts, you will need the following ingredients: shortcrust pastry, raspberry jam, ground almonds, butter, caster sugar, eggs, and flaked almonds for topping. These ingredients come together to create a deliciously fruity and nutty tart.

Can I Use Store-bought Pastry For Mary Berry’s Mini Bakewell Tarts?

Yes, you can use store-bought shortcrust pastry if you’re short on time. It will save you the hassle of making the pastry from scratch, but homemade pastry can give a slightly richer flavor and texture.

How Do I Prepare The Pastry For The Mini Bakewell Tarts?

Start by rolling out the shortcrust pastry on a lightly floured surface. Use a cookie cutter to cut out circles slightly larger than your tart tin. Gently press the pastry into the tin, trimming any excess, and chill the pastry cases in the fridge for 15-20 minutes before baking.

Do I Need To Blind Bake The Pastry For Mary Berry’s Mini Bakewell Tarts?

Yes, it’s recommended to blind bake the pastry cases for about 10-12 minutes before adding the filling. This ensures the pastry stays crisp and doesn’t become soggy once the almond mixture is added.

What Kind Of Jam Should I Use For The Mini Bakewell Tarts?

Mary Berry’s recipe typically calls for raspberry jam, which pairs wonderfully with the almond flavor. However, you can experiment with other fruit jams like strawberry or apricot if you prefer, though raspberry is the classic choice.

How Do I Make The Almond Filling For The Mini Bakewell Tarts?

To make the almond filling, mix ground almonds, softened butter, caster sugar, and eggs together until smooth. This mixture is spread over the jam in each pastry case before baking.

Can I Make The Tarts Ahead Of Time?

Yes, you can make the Mini Bakewell Tarts ahead of time. Once baked, allow them to cool completely before storing in an airtight container. They can be kept at room temperature for up to 2-3 days, or refrigerated for longer shelf life.

How Do I Know When My Mini Bakewell Tarts Are Done?

The tarts are done when the almond filling is golden brown and firm to the touch. You can also insert a skewer into the center-if it comes out clean, the tarts are ready.

Can I Freeze Mary Berry’s Mini Bakewell Tarts?

Yes, you can freeze the Mini Bakewell Tarts. To freeze them, allow them to cool completely, then place them on a baking sheet and freeze until solid.

Once frozen, transfer them to an airtight container or freezer bag. When you’re ready to enjoy, simply thaw them at room temperature.

How Can I Make My Mini Bakewell Tarts More Decorative?

To make your Mini Bakewell Tarts more decorative, you can top them with flaked almonds before baking for extra texture and a nutty crunch. Alternatively, drizzle some icing over the top after baking for a glossy finish.