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+ servings
bakewell-tarts

Mini Bakewell Tarts (Cherry and Almond Flakes Butter Biscuits)

Cherries, Almonds and Butter... all in one easy, tasty treat!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Resting time 30 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine American, british, Italian, Mediterranean
Servings 15 biscuits
Calories 110 kcal

Ingredients
 
 

  • 150 g All-Purpose Flour
  • 100 g Unsalted Butter
  • 50 g Caster Sugar
  • 3 tbsp Chunky Cherry Jam
  • 5 g Flaked Almonds

Instructions
 

  • Preheat the fan oven to 150 degrees Celsius (or 170 degrees Celsius static/gas 3).
  • Take the butter, that has been out of the fridge for about one hour, and cut into 1 cm cubes, then put it into a bowl.
  • To the butter, add the flour and sugar and mix well with your hands. The more you work it, the more it will start looking like big breadcrumbs and it will then turn into a dough, which should be worked until it turns homogeneous.
  • Divide the dough into 15 equal size balls and, from each, remove about one fifth. Use the larger part of the dough to form a round-shaped base, about 3mm thick, while using the second one to create the border. To create the border, roll the small piece of dough into a string and then place it on top of the biscuit, like a ring.
  • As you prepare each biscuit base, lay them on a baking tray that has been covered with a baking sheet, allowing at least 2cm between the biscuits. Once all of the biscuit bases and borders are prepared, place the tray in the oven, covered with cling film, and leave to rest for 20 to 30 minutes.
  • After about half an hour, remove the tray from the fridge and evenly divide the chunky jam into the center of each of the biscuit bases.
  • Once this is done, sprinkle evenly the almond flakes.
  • Place the tray in the oven and bake for about 20 minutes, until the edges and the almond flakes turn golden brown. Cooking times may vary depending on the performance of the oven, so it may be anything between 18 and 23 minutes for most ovens.

Notes

Just a few notes on this recipe:
It is very important to allow the butter to soften before preparing the dough, as this allows for easier mixing and incorporating all ingredients.
Should you not like cherries and almonds, other great combinations are strawberry jam and dry grated coconut, or chocolate spread and hazelnuts - just recalculate the calories if you’re counting them.
Do not use jam that is too liquid, as it may prevent the base dough from cooking properly; I appositely choose chunky jam, so that there is less liquid component, meaning the gelatine in it can ‘solidify’ quite quickly while in the oven. Should you choose a smooth jam, cook the biscuits about three-quarters of the way before adding the jam and flakes on top, then return to the oven and finish baking. This may mean that you need to keep the biscuits in the over for a couple of minutes longer as they lose heat while being out of it.
I don't like overworking the dough and I allow the shape of the biscuits to look more natural, however, feel free to use a cookie cutter if you wish to.

Nutrition

Calories: 110kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 2mgPotassium: 16mgFiber: 1gSugar: 5gVitamin A: 167IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword almond, almonds, bakewell tart, biscuits, cherries, tasty snack, treat, vegetarian
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