Bakewell Tarts

As these tarts are about as English as teatime treats come, I thought it would be appropriate for my mom to write the intro. Take it away, mummy.

These little tarts are adapted from a recipe that came from the town of Bakewell in Derbyshire some time ago. Actually in the 1800’s. They can sometimes be called Bakewell Puddings but they are essentially the same thing. Made with ground almonds, butter, eggs, sugar and a jam covered pastry, they are scrumptious. Truly scrumptious as Mary Poppins, another fine English lady, would say.

The only thing that can go wrong is if you start scoffing them the minute they come out of the oven,  you will burn your mouth on the hot jam inside!

Ok. Feeling English? Good.

Start a pot of tea and get some puff pastry sheets out of the freezer.

Next, grind almonds and sugar in a food processor until fine. Then say, “Dang, you look fiiine, sugar.” It helps.

Then, mix in an egg and melted butter. Now would be a good time to kiss your favorite skinny jeans goodbye. Or your muffin top hello. Your choice.

Once your puff pastry has thawed just enough to allow you to unfold it and lay it flat … do just that. And cut along the folds so you have three pieces.

Then, roll the pieces out until you can cut four circles out of each strip using a round cutter that is just slightly larger than the cups (cups?) in your muffin tin. I should let you know here that you can’t use a deep muffin tin for this recipe. You need a shallow tin like the one above. Sorry for being so difficult.

Once you’ve cut out your circles, poke them with a fork to prevent the pastry for puffing up too much.

Put a circle in each cup (cup?), place jam in the center of each one, and cover with the almond mixture.

Bake them until they’re pale golden brown (think: pre-vacation tan, not post).

Dust with powdered sugar and enjoy with a nice, hot cup of English tea.

None of that green stuff. (Thanks, mom).


  • 1 sheet of frozen puff pastry, thawed at room temperature
  • 3 oz. blanched, slivered almonds (cheap at Trader Joes!)
  • 2 oz. super fine sugar
  • 1 large egg
  • 2 oz. melted unsalted butter
  • 2 tbsp. jam of your choice (I like apricot)
  • 1 nonstick 12 shallow cup (cup?) muffin tin
  • 3″ fluted pastry cutter


  1. Preheat oven to 375 degrees
  2. Grind almonds and sugar in food processor until fine
  3. Add 1 egg and melted butter, mix to combine and set aside
  4. Unfold pastry sheet and cut into 3 equal pieces (cut along seams)
  5. Working with 1 strip at a time, roll out slightly to extend the length of the strip so you can cut four circles out of each piece. Don’t go crazy here, roll it out until there’s just enough to work with.
  6. Prick the pastry with a fork
  7. Line muffin cups (cups?) with pastry circles
  8. Add 1/2 tsp. of jam to the center of each tart
  9. Cover with almond mixture
  10. Bake at 375 degrees for approximately 20-25 minutes, or until pale golden brown
  11. Cool on a wire rack for at least 10 minutes (if you can wait that long)
  12. Enjoy!



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