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Bakewell Tarts
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elegant Bakewell tarts with almond and raspberry, ideal with coffee.
Ingredients:
  • 12 (3 inch) unbaked tart shells
  • 0.25 cup raspberry jam
  • 0.25 cup butter, softened
  • 0.25 cup white sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 5 tablespoons confectioners' sugar
  • 1 tablespoon boiling water
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C) and place the tart shells on a baking sheet.
  • Bake in the preheated oven for 6 minutes. Take out shells and let them cool. Lower oven temperature to 375 degrees F (190 degrees C).
  • Place a generous teaspoon of raspberry jam into each tart shell.
  • Using an electric mixer, blend butter and white sugar until smooth and creamy in a bowl. Incorporate flour, egg, baking powder, and almond extract until well combined. Dollop 1 tablespoon of the butter mixture on top of the raspberry jam layer.
  • Bake tarts in the hot oven until filling bubbles, for 25 to 30 minutes.
  • Combine confectioners' sugar and water in a bowl and whisk until the icing is smooth, then generously drizzle it over the warm tarts.

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