Tested till perfect Mini Bakewell Tarts

Mini Bakewell Tarts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes Chill: 20 minutes
  • Total time 45 minutes
  • Portion size 24 tarts


  • 1/2 1/2All-Purpose Sweet Pie Dough recipe
  • 1/2 cup 1/2cupunsalted butter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1 1eggeggs
  • 1 1egg yolkegg yolks
  • 3/4 cup 3/4cupground almonds
  • 1/2 tsp 1/2tspvanilla or grated lemon rind
  • 1/3 cup 1/3cupstrawberry jam or raspberry jam
  • 1/3 cup 1/3cupsliced almonds
To change the number of servings, enter the number, then press "calculate". or reset


On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) fluted round cutter, cut out 24 circles.

Fit into 24 mini muffin cups. Line with foil or parchment paper; fill with pie weights or dried beans. Bake in 400°F (200°C) oven for 15 minutes. Remove foil and weights; bake for 10 minutes.

In bowl, beat butter with sugar until fluffy. Beat in egg and egg yolk until smooth. Stir in ground almonds and vanilla. Refrigerate for 20 minutes.

Spoon 1/2 tsp (2 mL) jam into each tart shell. Divide almond mixture evenly among tarts. Sprinkle with sliced almonds.

Bake in 375°F (190°C) oven until puffed and golden, about 20 minutes. Remove from pan; let cool on rack.

Nutritional Information Per tart: about

cal 146 pro 2g total fat 10g sat. fat 5g
carb 13g fibre 1g chol 34mg sodium 27mg
potassium 46mg

% RDI:

calcium 1 iron 4 vit A 6 folate 8
All rights reserved. TVA Group Inc. 2015