Mini Bakewell Tart Recipe

Petite Perfection: Mini Bakewell Tart Recipe

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This mini Bakewell tart recipe offers a bite-sized twist on the classic. It is sure to enchant your taste buds. It borrows the idea of using prune purée from Stefan Gourmet’s blog, replacing traditional fig jam. You’ll love the buttery crust, the almond cream, and the honey touch. Indeed, these tarts are petite perfection for any event.

Savour the delicate layers of flavours. The sweet almond cream and rich prune purée blend beautifully. Each mouthful is a classic twist, taking you to a place of bliss.

To make these mini Bakewell tarts, start with the crust. Mix 300g of plain flour, 125g of soft butter, 100g of icing sugar, 1 egg, and 25ml of water. Do this in a food processor until you have dough. After chilling it, divide the dough. Then, press it into tart pans. This makes a buttery and crumbly base, ideal for the upcoming flavours.

Next, focus on the prune purée. In a pan, mix 500g of prunes with no stones, 50g of caster sugar, and some water. Cook until the prunes soften. Then drain and blend them. This adds a distinctive touch to the tarts, lifting them to new heights.

For the filling, beat 100g of soft butter with 80g of caster sugar. It should be light and fluffy. Add 80g of almond powder, 50g of flour, and 2 eggs. Mix it all well. This creamy filling pairs superbly with the prune purée. It’s a combination that’s hard to resist.

Then, bake in a preheated oven at 180°C. Do this for about 45 minutes, or until the crust turns golden brown. The smell will be enchanting.

Once cooled, these irresistible petite pleasures are ready to enjoy. Serving them on a platter catches the eye wonderfully. For an elegant touch, drizzle warm honey over them before serving. It adds sweetness and a stunning look.

These tarts are perfect for impressing at a party or for a treat. They marry timeless flavours with a modern twist. Try making these delights today and feel the magic firsthand.

Discover the original recipe at Petite Paniere’s blog. Start your own flavour adventure.

Ingredients and Procedure

To make these tasty mini bakewell tarts, you need some key ingredients. They are crust/pâte sablée, prune purée, almond cream, and sliced almonds. Below, you’ll see what you need and how to bake them:


  • 150g plain flour
  • 75g soft butter
  • 25g icing sugar
  • A pinch of salt
  • 1 egg
  • 1 tbsp water
  • 100g pitted prunes
  • 25g caster sugar
  • 1 tea bag
  • 50g almond powder
  • 25g plain flour
  • A handful of sliced almonds

First, let’s make the crust/pâte sablée. Mix the flour, butter, icing sugar, and salt in a food processor. When it looks like crumbs, add the egg and water. Blend until it forms a smooth dough. Wrap this dough in cling film and put it in the fridge for an hour.

After the dough is chilled, heat your oven to 180C.

Cut the dough into pieces and fit them into small tart tins. Make sure it’s even all around. Put them aside.

Next, for the prune purée, soak prunes in hot water with a tea bag. After they soften, take out the tea bag and get rid of extra water. Blend the prunes and caster sugar to make a smooth purée.

To make the almond cream, mix butter and sugar until they’re soft and light. Add the eggs one by one, mixing well each time. Finally, stir in the almond powder and flour.

Put a layer of prune purée in every tart shell. Make sure it covers evenly. Then, add the almond cream on top of the purée. Spread it out so it’s even. Finish by adding sliced almonds on each tart for an extra crunch.

Bake the tarts on a tray in the oven for about 45 minutes. They should turn golden brown. Let them cool before taking them out of the tins to serve.

These bakewell tarts taste great when they’re fresh and a bit warm. They’re perfect for afternoon tea or any party. Enjoy your home-made bite-sized treats.

Now, you know how to bake and present these small delights. Enjoy making and eating them.

Enjoyment and Presentation

These mini bakewell tarts taste amazing and bring small joys. The mix of prune purée and almond cream is lovely. You can enjoy them by themselves or with other desserts.

They are ideal for parties, afternoon tea, or any special event. Imagine a table full of these pretty fruit art pieces. They are sure to catch everyone’s attention with their delicate look and size.

To make them even more appealing, drizzle warm honey on top before you serve them. This adds a sweet touch and highlights their fantastic taste. These tarts not only taste great but also look stunning, making any dessert table better.


Can I use a different type of jam instead of prune purée?

Yes, you can use different jams instead of prune purée. Traditional fig jam works well in Bakewell tarts. But, try other flavours that go with the almond cream.

Can I substitute almond powder with almond flour?

Indeed, almond powder can be replaced with almond flour. Both are ground almonds. Just use finely ground almond flour for a smooth almond cream filling.

How long can I store these mini Bakewell tarts?

Store them in a sealed container at room temp for up to three days. For best taste, it’s best to eat them on the day they are baked.

Can I freeze these mini Bakewell tarts?

Yes, you can freeze the tarts. Cool them first, then freeze in a safe container. Thaw at room temp or in the fridge before eating.

Can I use a different type of nut topping instead of sliced almonds?

Certainly! Apart from sliced almonds, other nuts work too. Try chopped pistachios, crushed hazelnuts, or pecan pieces for a delightful twist.


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