Mary Berry Mini Bakewell Tarts

I remember the first time I tried to make mini Bakewell tarts—I thought, “How hard can it be?” Well, I quickly learned that underbaked pastry and overzealous jam don’t mix. My first batch bubbled over, stuck to the tin like concrete, and looked more like jam puddings than tarts.

But I wasn’t giving up. There’s something so joyful about these little almondy, jam-filled bites. They’re like a hug in tart form. So I tested again, and again, tweaking the jam quantity (a smidge less is best), chilling the pastry properly, and learning exactly when to pull them from the oven. Let me show you how I fixed it.

Why This One Works So Well

The almond sponge is light but rich, thanks to a precise ratio of ground almonds to egg and butter. What surprised me most was how much chilling the pastry really matters. Most recipes gloss over that bit, but skip it and your tarts will shrink or puff awkwardly.

Also, baking them on a preheated tray underneath gives that golden crisp bottom that shops never seem to get right. This version just feels finished, you know?

INGREDIENTS + WHY THEY MATTER

• Plain Flour – Keeps the pastry tender. I once used self-raising by mistake… they puffed and collapsed. Don’t do that.
• Cold Butter – Makes the base flaky and rich. Soft butter turns it greasy.
• Icing Sugar – Gives the pastry a soft, biscuit-like bite. Granulated makes it too gritty.
• Ground Almonds – Adds texture and moisture to the filling. Essential—no decent swap.
• Raspberry Jam – Tartness balances the sweet sponge. I tested strawberry once—it was far too sweet.
• Almond Extract – That classic Bakewell flavour. Just half a teaspoon is plenty.
• Glacé Cherries – Optional but nostalgic. I grew up picking them off, now I love them.

Making It Yours (Without Ruining It)

• Gluten-Free: I tested this with Doves Farm GF plain flour. Still crisp, though a bit more delicate—freeze the cases before filling.
• No Almond Extract? Leave it out if needed, but double-check your jam is raspberry to keep that Bakewell tang.
• Fruit Swaps: Cherry jam worked beautifully. Apricot… not so much. Too mellow.
• Egg-Free? Haven’t tested a full version yet—but flax egg didn’t bind the pastry properly in my trial.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank in the tin	Didn’t chill the dough	Always chill lined tin for 30+ mins
Jam bubbled over	Added too much	Use just a small dollop—½ tsp max
Almond filling overflowed	Cases were underfilled w/ jam	Leave space—don’t fill to the brim
Soggy bottoms	Tin went in cold	Heat a baking tray and place the tin on it

HOW TO MAKE MARY BERRY’S MINI BAKEWELL TARTS

1. Prep the Tin
   Grease your bun tin and pop a baking sheet in the oven to preheat (200°C / 180°C fan).
2. Make Pastry
   Blitz flour and cold butter until it looks like breadcrumbs. Add icing sugar and beaten egg. Knead lightly, roll to 3mm thick, cut 8cm discs, and line the tin. Chill 30 minutes.
3. Make Filling
   Cream butter and sugar. Add eggs, ground almonds, almond extract. Don’t panic if it curdles a bit—it bakes out fine.
4. Assemble
   Prick the pastry bases. Add a tiny blob of raspberry jam. Top with almond mixture.
5. Bake
   Place tin on hot tray. Bake 15–18 minutes until golden and risen. Cool in the tin 5 mins, then move to a rack.
6. Ice & Finish
   Once cool, mix icing sugar with water (a little goes a long way). Drizzle over, pop a cherry half on each, and let set.

TIPS FROM MY KITCHEN

• I use an old metal bun tin—it gives better colour than non-stick.
• If your filling’s spreading too much, it might be too warm—chill the filled cases for 10 minutes before baking.
• Don’t skip pricking the base—it really helps avoid soggy bottoms.
• If your icing is too runny, sift in a little extra sugar—don’t just keep stirring.

STORAGE + SERVING

• Room Temp: Best eaten in 2 days, but fine for 4 in a tin.
• Fridge: Not needed unless it’s hot—pastry can go soft.
• Freeze: Yes. Before icing works best. Freeze flat, then thaw and ice later.
• Serve With: Hot tea, always. Or warm slightly and add a spoon of custard—game changer.

FAQs – Real Query Answers

Q: Can I use shop-bought pastry?
A: You can, but the flavour won’t be as rich—and it’s often too thick. If you must, roll it thinner than you think.

Q: Why do my tarts puff up weirdly?
A: Usually overfilling. Almond mix rises a lot. Fill about two-thirds full and leave some rim showing.

Q: Can I make these in muffin tins?
A: Yes, but they’ll be deeper—bake 2–3 minutes longer and reduce the filling a smidge.

Q: Do they need to be kept in the fridge?
A: Nope. Airtight tin on the counter is fine unless your kitchen’s super warm.

More Mary Berry Recipe:

• Mary Berry Sultana Tea Loaf
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake
• Mary Berry Bakewell Tart