Super cute incredibly tasty miniature bakewell tarts. Ideal for whipping up in advance of a get together or party, these are sure to crowd pleasers!
Ok so I’m not going to lie, in order to get that outer tart shell looking super duper even it’s a bit of an arduous task…but oh so worth it!
I’ve actually made these four times over and I’m only getting around to sharing them now. They were perfect with each round and went down a storm with my bakewell loving/addict friend. Upon his request I baked these up repeatedly, twice as you see them now, and twice as bars in order to achieve a thicker layer of frangipane and also so I could avoid the laborious tart shell formation.
The combination of the crispy prebaked shell, the light fluffy and buttery frangipane and the sweet jam, all topped off with crunchy fragrant flaked almonds is INCREDIBLE! I considered making up a cherry jam which of course would have been awesome but the cherries available at the moment are firm, red, not particularly juicy and pretty much lack any sort of appeal. What you want are big plump black cherries, the kind that stain your fingers, giving every groove and ridge a distinct purple tone that is sure to last for days.
As someone who ate my body weight in fruit in the past I’m not much of a fruit fan these days but I would be most definitely swayed by those cherries, the kind that dreams are made of and delicious cherry bakewell tarts of course!
The raspberry jam worked perfectly, a delicious pop of sweetness to cut through the dreamy buttery almond case and topping.
I’ve been concocting all sorts of variations, perhaps next time in the form of one mighty tart, what you reckon? The only person that didn’t love these was my almond extract/frangipane hating mum. I love it enough for the two of us!
What’s your favourite bakewell tart variation?
Paleo Raspberry Bakewell Tarts
Prep Time: 15 – 20 minutes
Cook Time: 30 minutes
Keywords: bake blender dessert snack gluten-free grain free paleo soy-free almond flour almonds ghee
Ingredients (8 single serve tarts)
For the Case
- 2 cups (240g) almond flour
- 2 tbsp (15g) coconut flour
- 1/4 cup (55g) coconut oil
- 2 tbsp (40g) honey
- Pinch of Himalayan rock salt
For the Frangipane
- 2 egg yolks
- 80g (1/3 cup) ghee
- 80g (2/3 cup) almond flour
- 80g (1/3 cup) stevia
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1 tbsp toasted flaked almonds for topping
For the Jam
- 1 cup frozen raspberries
- 1/2 cup (120g) stevia
- 1 tsp vanilla extract
- 1 tbsp (10g) ground chia seeds
Blend together all jam ingredients in a high speed blender. Place in to a pot, bring to the boil and leave to simmer for 10 -15 minutes, until lightly thickened. Place into a bowl and put in the fridge until bakewell cases are ready to be filled.
Preheat oven to 180C (350F).
Mix together all base ingredients. Create 8 cases in a non stick lightly greased (with coconut oil) muffin tray. Press the mixture down into the bottom and carefully push it up around the sides of your tray. I use something similar to this non stick loose bottom tray.
Place a small piece of parchment paper into each formed case, followed by a few baking beans. Bake blind to for 10minutes. Remove the tray from the oven and allow the cases to cool for about 15 minutes.
Meanwhile beat together the ghee and sugar using an electric mixer. Once light and fluffy add the remainder of the frangipane ingredients. Beat until smooth.
Place 1 -2 tsp of the jam into each tart case, top each one with 1-2 tsp of the frangipane. Spread right to the edge of the case using your fingertips.
Top with flaked almonds and return to the oven for a further 15-20 minutes; until the frangipane has rise and springy to the touch.
Allow to cool for 10 minutes before serving. Store in the fridge in seal tight container for up to 5 days.