Elspeth Binney's Bakewell Tarts                                                     Click here for printable recipe 

I was lucky enough to taste my very first Bakewell Tart at the open-air
market in . . . Bakewell!  Aunt Dimity's comment about the sweetness of
this Derbyshire treat is absolutely correct:  The tart I tried was
almost too sweet for me---almost!  I hope this simplified recipe brings
a touch of sweetness to your life.  Or possibly more than a touch . . .
Makes 12 tarts

Ingredients

Crust:

     12 3-inch unbaked tart shells

     1/4 cup raspberry jam

Filling:

     1/4 cup butter, softened

     1/4 cup granulated sugar

     1 large egg

     1/4 cup all-purpose flour

     5 tablespoons ground almonds

     1 teaspoon baking powder

     1 teaspoon almond extract

Icing:

     5 tablespoons confectioners' sugar

     1 tablespoon boiling water

 
Directions
 
​1.  Preheat oven to 450ºF.  Arrange tart shells on a baking sheet.

2.  Bake the tart shells at 450ºF for 6 minutes.  Remove the shells from
the oven and allow them to cool.

3.  Reduce oven temperature to 375ºF.

4.  Spoon 1 teaspoon of raspberry jam in the bottom of each tart shell. 
Spread the jam to make a thin layer.

5.  Beat the softened butter and granulated sugar together in a bowl
with an electric mixer until smooth and creamy.

6.  Add the egg, flour, ground almonds, baking powder, and almond
extract to the butter mixture.  Mix well.

7.  Spoon 1 tablespoon of the butter mixture on top of the raspberry jam
layer at the bottom of each tart shell.

8.  Bake the tarts at 375ºF until the filling is bubbling, 25-30 minutes.

9.  Stir the confectioners' sugar and boiling water together in a bowl
until the icing is smooth.  Drizzle it over the warm tarts.

10.  Allow the tarts to cool and enjoy a sugary treat!

 Picture
"Quack!"