Mini Bakewell Tarts

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    637

Easy to make and incredibly satisfying to eat, these moorish Mini Bakewell Tarts are the perfect treat to your afternoon tea party.

recipe updated Dec 22, 2022

Ingredients

  • Butter icon
    Butter
    215 g
  • Glace cherries icon
    Glace cherries
    50 g
  • All purpose flour icon
    All purpose flour
    250 g
  • Caster sugar icon
    Caster sugar
    50 g
  • Egg icon
    Egg
    2
  • Icing sugar icon
    Icing sugar
    85 g
  • Ground almonds icon
    Ground almonds
    85 g
  • Cherry jam icon
    Cherry jam
    30 g
  • Flaked almonds icon
    Flaked almonds
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Jug
  • kCook icon Work surface
  • kCook icon Piping bag
  • kCook icon Lightly floured surface
  • kCook icon Mini muffin pan - 12-hole

Step preview

  1. Attach the Creaming Beater
  2. Add all purpose flour and butter to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted until combined - 1 min, Speed Min
  5. Add caster sugar and egg to a clean jug
  6. Stir until combined
  7. Transfer content of jug to Cooking Chef XL Bowl
  8. Mix with splashguard fitted until combined - 30 sec, Speed Min
  9. Transfer dough to work surface
  10. Wrap with plastic wrap
  11. Chill in fridge - 20 min
  12. Clean Cooking Chef bowl
  13. Attach the Creaming Beater
  14. Add butter, icing sugar, egg, all purpose flour and ground almonds to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted until combined - 2 min, Speed Max
  16. Transfer mixture to piping bag then set aside
  17. Pre-heat oven - 160°C
  18. Retrieve the chilled dough, remove the plastic wrap
  19. Place dough on lightly floured surface
  20. Roll out until 2mm thick
  21. Cut into rounds
  22. Transfer pastry to mini muffin pan
  23. Spoon cherry jam into the mini muffin pan
  24. Pipe cream onto jam
  25. Top with glace cherries
  26. Sprinkle with flaked almonds
  27. Bake - 15 min, 160°C
  28. Remove from oven and let cool
  29. Dust with icing sugar
  30. Serve
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