Mini Bakewells

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After a day trip to Bakewell just to try out an original Bakewell pudding, I felt INSPIRED to take on the classic Bakewell tart, but with a little twist. Basically, I made them smaller and cuter x

There are quite a few elements to this tart but it’s a great recipe for those looking to expand on their baking stills or for anyone who loves this fruity, almondy favourite. Who needs Mr Kipling when you can do it yourself. For another Bakewell inspired dessert, give my decadent cherry bakewell cheesecake a go. When I first made this I ate the full cake to myself and nope, not even embarrassed about it.

Ideal served at a picnic, cake stall or afternoon tea – could that sound any more British and wholesome?! BRB need to go talk about the weather to someone.


metric imperial

For the Sweet Pastry

  • 1.2lb plain flour
  • 550g plain flour
  • 2oz ground almonds
  • 50g ground almonds
  • 3 1/2oz icing sugar
  • 100g icing sugar
  • Pinch of salt
  • Pinch of salt
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of vanilla extract
  • 12oz cold butter
  • 350g cold butter
  • 2 egg yolk
  • 2 egg yolk
  • 2 tbsp cold water
  • 2 tbsp cold water

For the Frangipane

  • 4 1/2oz icing sugar
  • 125g icing sugar
  • 4 1/2oz ground almonds
  • 125g ground almonds
  • 4 1/2oz butter at room temp
  • 125g butter at room temp
  • 1oz plain flour, sifted
  • 25g plain flour sifted
  • 2 large eggs
  • 2 large eggs
  • 1fl oz almond liquor (optional)
  • 25ml almond liquor (optional)

For the Cherry Pie Filling

  • 1 tin of cherry pie filling
  • 1 tin of cherry pie filling


  1. Mix the dry ingredients for the pastry together.
  2. Cube cold butter into the dry ingredients & use the rubbing in method to form a bread-like crumby texture.
  3. Mix the egg yolks, water & vanilla together and add to the rest of the ingredients.
  4. Using your hands, you should start to form a dough, but if not you can add cold water in. A tiny bit at a time until you have a crumbly pastry.
  5. Knead dough lightly until everything is combined and flatten into a block. Wrap in cling film and rest in the fridge for at least 30 minutes.
  6. For the frangipane element, sift the icing sugar & almonds together, then set aside.
  7. Next, whisk the butter until fluffy & creamy.
  8. Whilst still whisking, add in the almond & icing sugar mixture. Then add the flour. Once fully combined, start adding in your eggs one by one. Fully incorporate one egg before adding the second. Then add the booze if ya fancy.
  9. Leave out the frangipane in piping bags if you have them.
  10. Once rested, remove the pastry from the fridge & leave to warm up slightly before using otherwise it can be a bit of a pain.
  11. Roll out to the thickness of a pound coin & cut in squares to fit moulds.
  12. Once lined, place them back in the fridge for 5 minutes.
  13. Preheat oven to 170°C/330°F/Gas Mark 3.
  14. Trim the excess pastry and line cases with the parchment paper. Use rice or dry beans to weigh down. Blind bake for 15-20 minutes. In this time, open up and blend your cherry pie filling.
  15. Once the tart cases are baked, remove parchment and baking beans and fill with the cherry filling and then spoon on to the frangipane. (It will expand so don’t over-fill here!).
  16. Sprinkle with almond flakes if you like and then bake at 160°C/320°F/Gas Mark 3 for 20-25 minutes (depending on size. If you’re doing a large tart it can be 35-40 mins) and the frangipane should be golden but still soft and spongey.