Tantalizingly sweet and irresistibly charming, Bakewell tartlets are the perfect little desserts to delight any crowd. Whether you’re a seasoned baker or just starting out, these miniature treats combine buttery pastry, fruity jam, and almond frangipane in endlessly creative ways. Get ready to discover 19 delicious recipes that will make your next gathering—or cozy night in—absolutely unforgettable!
Classic Cherry Bakewell Tartlets
Haven’t we all had those days where you crave something sweet, nostalgic, and just a little bit fancy? I stumbled upon this recipe while cleaning out my grandma’s old recipe box, and let me tell you, these little tarts are the perfect blend of buttery crust, sweet jam, and almond goodness. They’re my go‑to when I want to impress guests without spending all day in the kitchen.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups of all‑purpose flour, plus a little extra for dusting
– A stick of cold unsalted butter, cut into small cubes
– A pinch of salt
– 2–3 tablespoons of ice water, just enough to bring it together
– ½ cup of cherry jam (I like a good quality one with real fruit!)
– ½ cup of almond flour
– ¼ cup of granulated sugar
– 1 large egg
– A splash of vanilla extract
– A handful of sliced almonds for topping
Instructions
1. In a large bowl, combine 1 ½ cups of all‑purpose flour, the cubed cold unsalted butter, and a pinch of salt. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
2. Gradually add 2–3 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Tip: Don’t overwork the dough, or it’ll become tough.
3. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 15 minutes.
4. Preheat your oven to 375°F and lightly grease a 12‑cup muffin tin.
5. On a lightly floured surface, roll out the chilled dough to about ⅛‑inch thickness. Use a round cutter to cut out 12 circles slightly larger than your muffin cups.
6. Gently press each dough circle into a muffin cup, making sure it fits snugly against the bottom and sides.
7. Spoon about 2 teaspoons of cherry jam into the bottom of each tart shell, spreading it evenly.
8. In a medium bowl, whisk together ½ cup of almond flour, ¼ cup of granulated sugar, 1 large egg, and a splash of vanilla extract until smooth. Tip: For extra flavor, you can add a drop of almond extract if you have it on hand.
9. Carefully pour the almond mixture over the jam in each tart shell, filling them about ¾ full.
10. Sprinkle a handful of sliced almonds evenly over the tops of the tartlets.
11. Bake in the preheated oven at 375°F for 18–20 minutes, or until the filling is set and the crust is golden brown. Tip: Rotate the pan halfway through baking for even browning.
12. Let the tartlets cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Zesty and delightful, these tartlets offer a crisp, buttery crust that gives way to a gooey cherry jam layer and a soft, almond‑infused filling. I love serving them slightly warm with a dollop of whipped cream or alongside a cup of afternoon tea—they’re sure to disappear fast!
Raspberry Almond Bakewell Tartlets
Last weekend, I was craving something sweet but not overly heavy, and these Raspberry Almond Bakewell Tartlets were the perfect solution—they’re like little bites of cozy comfort with a fruity twist. I love how the almond filling pairs with the tart raspberries, and they’re surprisingly easy to whip up for a quick treat or a fancy dessert. Honestly, I’ve made them a couple of times now, and they always disappear fast from my kitchen counter!
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of all-purpose flour for the crust
– A splash of cold water, about 2 tablespoons
– A stick of unsalted butter, chilled and cubed
– A pinch of salt
– A cup of almond flour for the filling
– A half-cup of granulated sugar
– A couple of large eggs
– A teaspoon of almond extract
– A handful of fresh raspberries, about 1 cup
– A sprinkle of powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F and grease a 12-cup muffin tin lightly.
2. In a large bowl, combine the all-purpose flour and salt, then cut in the chilled butter until the mixture resembles coarse crumbs.
3. Tip: Use a pastry cutter or your fingers to keep the butter cold for a flakier crust.
4. Add the cold water gradually, mixing just until the dough comes together, then divide it into 12 equal balls.
5. Press each dough ball into the muffin cups to form a thin crust, making sure to cover the bottom and sides evenly.
6. In another bowl, whisk together the almond flour, granulated sugar, eggs, and almond extract until smooth and creamy.
7. Spoon the almond filling into each crust, filling them about three-quarters full to leave room for expansion.
8. Tip: Don’t overfill, or the filling might spill over during baking.
9. Gently press 3-4 fresh raspberries into the top of each tartlet, spacing them out for even distribution.
10. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is set and slightly puffed.
11. Tip: Check at 20 minutes—if the edges are browning too quickly, you can cover them loosely with foil.
12. Remove from the oven and let the tartlets cool in the tin for 10 minutes before transferring to a wire rack.
13. Once completely cooled, dust lightly with powdered sugar for a pretty finish.
These tartlets have a delightful crumbly crust that contrasts with the moist, nutty almond filling, and the burst of raspberry adds a tangy freshness that balances the sweetness. I love serving them warm with a dollop of whipped cream or alongside a cup of tea for an afternoon pick-me-up—they’re just as good the next day if you can resist eating them all at once!
Lemon Drizzle Bakewell Tartlets
Crafting these Lemon Drizzle Bakewell Tartlets always brings back memories of my first baking class—I was so nervous about pastry, but these little tarts turned out perfectly, and now they’re my go-to when I want something impressive yet cozy. They combine a buttery crust with a zesty almond filling and a sweet-tart lemon glaze that’s just irresistible. Honestly, I love making these on lazy Sunday afternoons; the aroma fills the kitchen with pure happiness.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A cup and a half of all-purpose flour, plus a little extra for dusting
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– A cup of almond flour
– Three-quarters of a cup of granulated sugar
– A couple of large eggs
– A splash of vanilla extract
– A teaspoon of lemon zest, finely grated
– A quarter cup of fresh lemon juice
– A cup of powdered sugar for the drizzle
Instructions
1. Preheat your oven to 350°F and lightly grease a 12-cup muffin tin—I always use a bit of butter or non-stick spray to ensure easy removal later.
2. In a large bowl, combine the all-purpose flour and cold butter cubes, then use your fingers or a pastry cutter to work it until it resembles coarse crumbs, which should take about 2-3 minutes; this keeps the crust flaky.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together—be careful not to overwork it, or it might get tough.
4. Turn the dough out onto a lightly floured surface, roll it out to about 1/8-inch thickness, and cut it into circles to fit the muffin cups, pressing them in gently.
5. In another bowl, whisk together the almond flour, granulated sugar, eggs, vanilla extract, and lemon zest until smooth; this filling should be thick but pourable.
6. Divide the filling evenly among the tartlet shells, filling each about three-quarters full to allow for rising during baking.
7. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean—keep an eye on them to avoid overbrowning.
8. While the tartlets cool slightly, whisk the lemon juice and powdered sugar in a small bowl until you have a smooth, drizzle-able glaze.
9. Drizzle the glaze over the warm tartlets, letting it set for about 10 minutes before serving.
10. Best served fresh, these tartlets have a crumbly, buttery crust that contrasts beautifully with the moist, nutty filling and tangy lemon topping. I love pairing them with a cup of herbal tea or even crumbling one over vanilla ice cream for a decadent twist—they’re so versatile and always a hit at gatherings!
Chocolate Hazelnut Bakewell Tartlets
Just when I thought my love for classic desserts couldn’t get any deeper, these chocolate hazelnut bakewell tartlets came along and stole my heart. I stumbled upon the idea while trying to use up a jar of chocolate-hazelnut spread that had been sitting in my pantry for weeks—sometimes the best recipes come from a little kitchen improvisation!
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 and 1/4 cups of all-purpose flour, plus a little extra for dusting
– A pinch of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 2 to 3 tablespoons of ice water
– 3/4 cup of chocolate-hazelnut spread
– 1/2 cup of finely chopped hazelnuts
– 2 large eggs
– 1/2 cup of granulated sugar
– 1/2 teaspoon of almond extract
– A splash of vanilla extract
– Powdered sugar for dusting (optional)
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin.
2. In a large bowl, combine 1 and 1/4 cups of all-purpose flour and a pinch of salt.
3. Add 1/2 cup of cold unsalted butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Gradually add 2 to 3 tablespoons of ice water, mixing just until the dough comes together—be careful not to overwork it, as this keeps the crust tender.
5. Turn the dough onto a lightly floured surface and roll it out to about 1/8-inch thickness.
6. Cut out 12 circles using a 3-inch round cutter and press each into the prepared muffin tin cups.
7. Evenly spread 3/4 cup of chocolate-hazelnut spread into the bottom of each tartlet crust.
8. Sprinkle 1/2 cup of finely chopped hazelnuts over the chocolate-hazelnut spread.
9. In a medium bowl, whisk together 2 large eggs, 1/2 cup of granulated sugar, 1/2 teaspoon of almond extract, and a splash of vanilla extract until smooth.
10. Pour the egg mixture over the hazelnuts in each tartlet, filling them about three-quarters full to prevent overflow.
11. Bake in the preheated oven for 18 to 20 minutes, or until the filling is set and the crust is golden brown—a toothpick inserted should come out clean.
12. Let the tartlets cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
13. If desired, dust with powdered sugar just before serving for a pretty finish.
All baked and ready, these tartlets boast a crisp, buttery crust that gives way to a rich, gooey chocolate-hazelnut layer and a nutty, slightly chewy topping. I love serving them warm with a dollop of whipped cream or alongside a cup of coffee for an indulgent afternoon treat—they’re so irresistible, they might just disappear before you know it!
Salted Caramel Bakewell Tartlets
Baking has always been my therapy, especially when I can combine two of my favorite things: buttery pastry and gooey caramel. These Salted Caramel Bakewell Tartlets are my latest obsession—they’re like little handheld pies that balance sweet, salty, and nutty flavors perfectly, and they always disappear faster than I can make them. I love whipping up a batch on lazy Sunday afternoons while listening to jazz; it’s my little ritual to unwind and treat myself.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of all-purpose flour
– A stick of cold unsalted butter, cubed
– A pinch of salt
– A splash of ice water
– A jar of store-bought salted caramel sauce (about 1 cup)
– A cup of almond meal
– Half a cup of granulated sugar
– A couple of large eggs
– A teaspoon of almond extract
– A handful of sliced almonds for topping
Instructions
1. Preheat your oven to 350°F and grease a 12-cup muffin tin lightly.
2. In a food processor, pulse the all-purpose flour, cold unsalted butter cubes, and a pinch of salt until it resembles coarse crumbs.
3. Add a splash of ice water and pulse just until the dough comes together—be careful not to overmix, as this keeps the pastry flaky.
4. Roll out the dough on a floured surface to about 1/8-inch thickness and cut it into circles to fit the muffin cups, pressing them in gently.
5. Spoon about a tablespoon of salted caramel sauce into each pastry-lined cup, spreading it evenly.
6. In a bowl, whisk together the almond meal, granulated sugar, large eggs, and almond extract until smooth.
7. Pour the almond mixture over the caramel in each cup, filling them about three-quarters full to prevent overflow.
8. Sprinkle a handful of sliced almonds on top of each tartlet for a crunchy finish.
9. Bake in the preheated oven for 20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
10. Let the tartlets cool in the tin for 10 minutes before transferring to a wire rack to cool completely—this helps them set without becoming soggy.
11. Serve warm or at room temperature. Creating these tartlets is always a joy, with their crisp pastry giving way to a rich, gooey caramel layer and a moist almond filling that’s subtly sweet. I love pairing them with a dollop of whipped cream or a drizzle of extra caramel for an indulgent twist, making them perfect for cozy gatherings or a solo treat with a cup of coffee.
Orange Cranberry Bakewell Tartlets
These orange cranberry Bakewell tartlets are my go-to when I want something that feels fancy but is secretly easy—they’re like little bites of holiday cheer any time of year. I stumbled on the combo after a friend brought over a bag of fresh cranberries, and now I make them whenever I need a pick-me-up.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of all-purpose flour
– A stick of cold unsalted butter, cubed
– A pinch of salt
– A few tablespoons of ice water
– About a cup of fresh cranberries
– The zest and juice from one orange
– Half a cup of granulated sugar
– A cup of almond flour
– A couple of eggs
– A splash of vanilla extract
– A handful of sliced almonds for topping
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin.
2. In a large bowl, combine the all-purpose flour, cubed butter, and salt, using your fingers or a pastry cutter to mix until it resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, stirring until the dough just comes together—be careful not to overwork it, or the crust can get tough.
4. Roll out the dough on a floured surface to about 1/8-inch thickness, then cut it into circles to fit the muffin cups, pressing them in gently.
5. In a small saucepan, combine the cranberries, orange zest, orange juice, and granulated sugar, cooking over medium heat for 5-7 minutes until the cranberries burst and the mixture thickens slightly.
6. Spoon a heaping teaspoon of the cranberry mixture into each dough-lined cup, spreading it evenly.
7. In a medium bowl, whisk together the almond flour, eggs, and vanilla extract until smooth, then pour this over the cranberry layer in each cup, filling them about three-quarters full.
8. Sprinkle the sliced almonds on top of each tartlet for a crunchy finish.
9. Bake in the preheated oven for 18-20 minutes, until the filling is set and the edges are golden brown—a toothpick inserted should come out clean.
10. Let the tartlets cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Layers of buttery crust, tangy cranberry, and nutty almond come together in these tartlets for a texture that’s crisp yet tender. I love serving them warm with a dollop of whipped cream or alongside a cup of tea for a cozy afternoon treat.
Pistachio Rosewater Bakewell Tartlets
Kind of like discovering a secret garden in a cookbook, I stumbled upon the idea for these Pistachio Rosewater Bakewell Tartlets while trying to use up some leftover nuts from holiday baking. They’re a fragrant, elegant twist on the classic British dessert, perfect for when you want something a little fancy but still totally approachable. I love how the floral rosewater plays with the earthy pistachios—it feels like a special treat without being overly complicated.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– For the crust: 1 1/4 cups of all-purpose flour, a good pinch of salt, 1/2 cup of cold unsalted butter (cut into small cubes), and 3-4 tablespoons of ice water
– For the filling: 1/2 cup of shelled pistachios (finely chopped), 1/2 cup of granulated sugar, 1/2 cup of unsalted butter (softened), 2 large eggs, 1/2 teaspoon of almond extract, and 1 teaspoon of rosewater
– For the glaze: 1/2 cup of powdered sugar and a splash of milk
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
2. In a medium bowl, whisk together the 1 1/4 cups of all-purpose flour and the pinch of salt.
3. Add the 1/2 cup of cold, cubed butter to the flour mixture, and use a pastry cutter or your fingers to work it in until it resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together—be careful not to overwork it, as this can make the crust tough.
5. Divide the dough into 12 equal portions, press each into the prepared muffin cups to form a thin crust, and prick the bottoms with a fork to prevent puffing.
6. Bake the crusts in the preheated oven for 10 minutes, until lightly golden, then remove and let cool slightly while you make the filling.
7. In a separate bowl, cream together the 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer.
8. Beat in the 2 large eggs, one at a time, followed by the 1/2 teaspoon of almond extract and 1 teaspoon of rosewater.
9. Fold in the 1/2 cup of finely chopped pistachios until just combined—this adds a lovely crunch and keeps the filling from becoming too dense.
10. Spoon the filling evenly into the pre-baked crusts, filling each about 3/4 full.
11. Return the tartlets to the oven and bake for 20 minutes, or until the filling is set and a toothpick inserted comes out clean.
12. Let the tartlets cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
13. For the glaze, whisk together the 1/2 cup of powdered sugar and splash of milk until smooth, then drizzle over the cooled tartlets.
14. Allow the glaze to set for about 15 minutes before serving—patience here ensures a nice, clean finish without it running everywhere.
These tartlets have a buttery, crumbly crust that gives way to a moist, nutty filling with just a hint of floral aroma from the rosewater. I like to serve them slightly warm with a dollop of whipped cream or alongside a cup of Earl Grey tea for an afternoon pick-me-up that feels indulgent yet light.
Blueberry Almond Bakewell Tartlets
Last weekend, I was craving something sweet but not overly indulgent, and these Blueberry Almond Bakewell Tartlets popped into my head—they’re like a cozy hug in pastry form, perfect for a lazy afternoon with a cup of tea. I love how the juicy blueberries burst against the nutty almond filling, and they come together faster than you’d think, making them my go‑to when friends drop by unexpectedly.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of store‑bought pie crusts (or homemade if you’re feeling ambitious)
– About 1 cup of fresh blueberries
– ½ cup of almond flour
– ¼ cup of granulated sugar
– A splash of vanilla extract
– 1 large egg
– A pinch of salt
– 2 tablespoons of unsalted butter, softened
– A dusting of powdered sugar for finishing
Instructions
1. Preheat your oven to 375°F and lightly grease a muffin tin.
2. Roll out the pie crusts and cut them into circles to fit the muffin cups, pressing them in gently—tip: if the dough tears, just patch it with a little extra; no one will notice once baked!
3. In a bowl, mix the almond flour, granulated sugar, vanilla extract, egg, salt, and softened butter until smooth and creamy.
4. Spoon a heaping tablespoon of the almond mixture into each crust-lined cup.
5. Scatter the blueberries evenly over the almond filling, pressing them in lightly.
6. Bake the tartlets for 20–25 minutes, until the crust is golden brown and the filling is set—tip: check at 20 minutes; if the tops are browning too fast, cover loosely with foil.
7. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.
8. Once completely cool, dust with powdered sugar just before serving—tip: for extra flair, warm them slightly and add a dollop of whipped cream.
Melt‑in‑your‑mouth tender with a crisp crust, these tartlets balance sweet and tart beautifully. I sometimes serve them warm with a scoop of vanilla ice cream for a decadent twist, or pack them for picnics—they hold up surprisingly well and always disappear fast!
Toffee Pecan Bakewell Tartlets
Diving into my kitchen this chilly February afternoon, I’m craving something sweet and nutty—the kind of treat that makes the house smell like a cozy bakery. These Toffee Pecan Bakewell Tartlets are my go-to when I want to impress guests (or just spoil myself) with minimal fuss, blending buttery pastry, rich toffee, and crunchy pecans into bite-sized perfection.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A cup of all-purpose flour, plus a little extra for dusting
– Half a cup of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– A jar of store-bought toffee sauce (about 1 cup)
– A cup of chopped pecans
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and lightly grease a 12-cup mini tart pan.
2. In a large bowl, combine the flour and salt, then add the cold butter cubes.
3. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
4. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together into a ball.
5. Tip: Handle the dough as little as possible to keep it tender—overworking can make it tough.
6. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
7. Cut out circles slightly larger than your tart pan cups and press them into the greased cups.
8. Prick the bottoms of the pastry shells with a fork to prevent puffing during baking.
9. Spoon about a tablespoon of toffee sauce into each pastry shell, spreading it evenly.
10. Sprinkle the chopped pecans evenly over the toffee sauce in each tartlet.
11. Drizzle a tiny bit of vanilla extract over the pecans for extra aroma.
12. Bake in the preheated oven for 20–25 minutes, or until the pastry edges are golden brown and the toffee is bubbly.
13. Tip: Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.
14. Remove from the oven and let the tartlets cool in the pan for 10 minutes before transferring to a wire rack.
15. Tip: Allow them to cool completely to set the toffee—it’ll be less messy to serve.
16. Once cooled, gently remove the tartlets from the pan.
Enjoy these tartlets warm or at room temperature. Each bite offers a crisp, buttery crust that gives way to a gooey, caramel-like toffee center, all balanced by the earthy crunch of pecans. For a fun twist, serve them with a dollop of whipped cream or a scoop of vanilla ice cream to contrast the richness—perfect for a casual dessert spread or a sweet afternoon pick-me-up.
Vanilla Pear Bakewell Tartlets
Sometimes the best desserts come from happy accidents—like the time I had a surplus of pears and a craving for something cozy. These Vanilla Pear Bakewell Tartlets are my go-to when I want to impress without stress, blending buttery pastry with sweet, spiced fruit in a way that feels both elegant and homey.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup of all-purpose flour, plus a little extra for dusting
– A stick of cold unsalted butter, cut into small cubes
– A couple of tablespoons of ice water
– 2 ripe pears, peeled and thinly sliced
– Half a cup of granulated sugar
– A teaspoon of vanilla extract
– A pinch of salt
– A splash of milk for brushing
Instructions
1. Preheat your oven to 375°F and lightly grease a muffin tin.
2. In a bowl, mix the flour and salt, then cut in the cold butter until it looks like coarse crumbs.
3. Gradually add the ice water, stirring until the dough just comes together—don’t overmix!
4. Tip: Chill the dough in the fridge for 10 minutes to make it easier to handle.
5. On a floured surface, roll out the dough to about 1/8-inch thickness and cut it into circles to fit your muffin tin.
6. Press the dough circles into the tin, trimming any excess.
7. In another bowl, toss the pear slices with the sugar and vanilla extract until well coated.
8. Arrange the pear slices evenly in the dough-lined cups.
9. Tip: Layer the pears slightly overlapping for a prettier presentation.
10. Brush the edges of the dough with a little milk to help them brown nicely.
11. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the pears are tender.
12. Tip: Let the tartlets cool in the tin for 5 minutes before removing to prevent breaking.
13. Carefully transfer the tartlets to a wire rack to cool completely.
Buttery and fragrant, these tartlets offer a crisp crust that gives way to soft, vanilla-kissed pears. I love serving them warm with a dollop of whipped cream or alongside a cup of tea for a simple yet satisfying treat that always brings smiles.
Mango Coconut Bakewell Tartlets
Y’know, sometimes you just need a little tropical escape in your kitchen—especially when it’s February and you’re dreaming of sunshine. That’s exactly what inspired these Mango Coconut Bakewell Tartlets, a twist on the classic British dessert that combines sweet mango, toasty coconut, and a buttery almond frangipane. I first made these for a friend’s “island vibes” potluck last summer, and now they’re my go-to when I want something impressive but surprisingly simple to whip up.
Serving: 12 tartlets | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of sheets of store-bought puff pastry, thawed (about 1 pound total)
– About 1 cup of mango puree (from 2 ripe mangoes, blended smooth)
– 1/2 cup of granulated sugar
– 3/4 cup of unsalted butter, softened
– 2 large eggs
– 1 cup of almond flour
– A splash of vanilla extract (about 1 teaspoon)
– 1/2 cup of sweetened shredded coconut
– A pinch of salt
Instructions
1. Preheat your oven to 400°F (200°C) and line a muffin tin with 12 paper liners.
2. Roll out the puff pastry sheets on a lightly floured surface to about 1/8-inch thickness.
3. Use a round cutter (about 3 inches in diameter) to cut out 12 circles from the pastry, gently pressing each into a muffin cup to form tartlet shells—tip: if the pastry gets too warm, pop it in the fridge for 5 minutes to prevent shrinking.
4. In a medium bowl, whisk together the mango puree and 1/4 cup of the sugar until smooth, then spoon about 1 tablespoon into each pastry shell.
5. In a separate bowl, cream the softened butter and remaining 1/4 cup of sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
6. Beat in the eggs one at a time, mixing well after each addition, then stir in the almond flour, vanilla extract, shredded coconut, and salt until just combined—tip: don’t overmix to keep the frangipane tender.
7. Spoon the frangipane mixture evenly over the mango layer in each tartlet, smoothing the tops with a spatula.
8. Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and the frangipane is set and lightly puffed—tip: rotate the pan halfway through for even browning.
9. Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Kick back and enjoy these tartlets once they’ve cooled—the contrast of the flaky pastry, juicy mango, and nutty coconut frangipane is pure bliss. I love serving them slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat, and they store beautifully in an airtight container for up to 3 days (if they last that long!).
Maple Walnut Bakewell Tartlets
Tucked away in my recipe binder is a gem I discovered during a chilly Vermont weekend—these Maple Walnut Bakewell Tartlets combine the cozy warmth of maple with the satisfying crunch of walnuts in a buttery, jammy little package. They’re the perfect treat to whip up when you want something impressive but fuss-free, and they always disappear faster than I can say “second helping!”
Serving: 12 tartlets | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– A pinch of salt
– 1/2 cup cold unsalted butter, cubed
– 2-3 tbsp ice water
– 1/2 cup raspberry jam
– 1/2 cup pure maple syrup
– 1/2 cup chopped walnuts
– 2 large eggs
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– A splash of milk for brushing
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin.
2. In a medium bowl, mix the flour and salt, then cut in the cold butter with a pastry cutter until it resembles coarse crumbs. (Tip: Keep the butter cold for a flakier crust—I sometimes pop it in the freezer for 10 minutes first.)
3. Gradually add the ice water, 1 tablespoon at a time, stirring until the dough just comes together. Form it into a ball, wrap in plastic, and chill for 15 minutes.
4. On a floured surface, roll out the dough to 1/8-inch thickness and cut out 12 circles to fit the muffin cups. Press each circle into a cup.
5. Spoon about 2 teaspoons of raspberry jam into the bottom of each tartlet shell.
6. In another bowl, whisk together the maple syrup, chopped walnuts, eggs, granulated sugar, and vanilla extract until smooth.
7. Pour the maple-walnut mixture over the jam in each tartlet, filling them about 3/4 full. (Tip: Tap the tin gently on the counter to remove any air bubbles for an even bake.)
8. Brush the edges of the pastry with a little milk for a golden finish.
9. Bake at 375°F for 18-20 minutes, until the filling is set and the crust is lightly golden. (Tip: Check at 18 minutes—a toothpick inserted should come out clean to avoid overbaking.)
10. Let the tartlets cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Flaky and fragrant, these tartlets offer a delightful contrast: the crisp pastry gives way to a gooey, maple-infused center studded with toasty walnuts. I love serving them slightly warm with a dollop of whipped cream or alongside a cup of strong coffee for an afternoon pick-me-up that feels like a hug in dessert form.
Apricot Ginger Bakewell Tartlets
My kitchen smelled like a cozy bakery last weekend when I decided to whip up these little gems—they’re the perfect blend of sweet apricot and warm ginger, wrapped in a buttery crust that just melts in your mouth. Honestly, they’re so good I had to hide a few from my family to save for later!
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of cups of all-purpose flour for the crust
– A stick of cold unsalted butter, cubed
– A splash of ice water
– A jar of apricot preserves (about 1 cup)
– A handful of fresh ginger, finely grated (around 2 tbsp)
– A cup of almond flour
– A half-cup of granulated sugar
– A couple of eggs
– A teaspoon of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease a 12-cup muffin tin lightly with butter or non-stick spray.
2. In a large bowl, combine the all-purpose flour and a pinch of salt, then cut in the cold unsalted butter cubes using a pastry cutter until the mixture resembles coarse crumbs.
3. Add a splash of ice water, one tablespoon at a time, mixing gently until the dough just comes together—be careful not to overwork it, as this keeps the crust flaky.
4. Roll out the dough on a floured surface to about 1/8-inch thickness, then cut it into circles to fit the muffin cups, pressing them in evenly.
5. Spoon about a tablespoon of apricot preserves into each crust-lined cup, spreading it lightly with the back of a spoon.
6. In another bowl, whisk together the almond flour, granulated sugar, finely grated ginger, eggs, and vanilla extract until smooth and well combined.
7. Pour the almond-ginger mixture over the apricot preserves in each cup, filling them almost to the top but leaving a little room for rising.
8. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean—keep an eye on them to avoid overbaking, as ovens can vary.
9. Let the tartlets cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess.
10. Serve warm or at room temperature, optionally dusted with powdered sugar for extra sweetness.
Each bite offers a delightful crunch from the crust, followed by the tangy apricot and spicy ginger that really wakes up your taste buds. Enjoy them with a dollop of whipped cream or alongside a hot cup of tea for a cozy afternoon treat!
Blackberry Lime Bakewell Tartlets
Sometimes, the best desserts come from a happy accident—like the time I overbought blackberries and had a surplus of limes, leading to these delightful Blackberry Lime Bakewell Tartlets. They’re a sweet-tart twist on a classic, perfect for when you want something impressive but not overly fussy, and I love how they brighten up a dreary day with their vibrant flavors.
Serving: 12 tartlets | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 1/2 cups of all-purpose flour, plus a little extra for dusting
– A pinch of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 3-4 tablespoons of ice water, just enough to bring the dough together
– 1 cup of fresh blackberries, rinsed and patted dry
– 1/2 cup of granulated sugar
– Zest and juice from 2 medium limes (about 1/4 cup of juice)
– 2 large eggs
– 1/2 cup of almond flour
– 1/4 teaspoon of almond extract for that nutty hint
– A sprinkle of powdered sugar for dusting, if you’re feeling fancy
Instructions
1. In a large bowl, combine the 1 1/2 cups of all-purpose flour and a pinch of salt. Add the 1/2 cup of cold butter cubes and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. Tip: Don’t overwork it—this keeps the crust tender.
3. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic, and chill in the refrigerator for at least 15 minutes to firm up.
4. While the dough chills, preheat your oven to 375°F and grease a 12-cup muffin tin.
5. On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a glass to cut out 12 circles slightly larger than your muffin cups.
6. Press each dough circle into a muffin cup, trimming any excess. Prick the bottoms with a fork to prevent puffing during baking.
7. In a medium bowl, gently toss the 1 cup of blackberries with 2 tablespoons of the granulated sugar and set aside.
8. In another bowl, whisk together the remaining granulated sugar, lime zest, lime juice, eggs, almond flour, and almond extract until smooth. Tip: Whisk vigorously to avoid lumps in the filling.
9. Divide the blackberry mixture evenly among the dough-lined cups, then pour the lime-almond filling over the top, leaving a little space at the rim.
10. Bake at 375°F for 18-20 minutes, or until the filling is set and the edges are golden brown. Tip: Check at 18 minutes—overbaking can dry them out.
11. Let the tartlets cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
12. Once cooled, dust with powdered sugar if desired.
You’ll love the buttery, crumbly crust that gives way to a tangy-sweet filling with bursts of juicy blackberries. These tartlets are fantastic served slightly warm with a dollop of whipped cream or as a grab-and-go treat for picnics—they always disappear fast in my house!
Banana Nutella Bakewell Tartlets
Sometimes, the best desserts come from pantry staples and a little inspiration—like when I had overripe bananas and a jar of Nutella staring at me. Banana Nutella Bakewell Tartlets are my twist on the classic British treat, combining flaky pastry, sweet banana, and rich chocolate-hazelnut spread into adorable individual portions that are perfect for sharing (or not!).
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 sheet of store-bought puff pastry, thawed (about 8 ounces)
- 2 ripe bananas, sliced into thin rounds
- ½ cup of Nutella (or any chocolate-hazelnut spread)
- 1 large egg, beaten with a splash of water for an egg wash
- A couple of tablespoons of powdered sugar for dusting
- Optional: a handful of chopped hazelnuts for topping
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unfold the puff pastry sheet on a lightly floured surface and roll it out slightly to smooth any creases.
- Cut the pastry into 6 equal squares, about 4 inches each, using a sharp knife or pizza cutter.
- Place the pastry squares on the prepared baking sheet, spacing them about an inch apart.
- Spread about 1 tablespoon of Nutella in the center of each pastry square, leaving a ½-inch border around the edges.
- Arrange banana slices in a single layer over the Nutella on each tartlet.
- Fold the edges of each pastry square inward over the filling, pinching the corners to create a rustic border.
- Brush the pastry edges with the beaten egg wash using a pastry brush for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer the tartlets to a wire rack to cool completely, about 15 minutes.
- Dust with powdered sugar just before serving, and sprinkle with chopped hazelnuts if desired.
Let these tartlets cool slightly before digging in—the filling sets beautifully, with the bananas softening into a jammy texture that pairs perfectly with the gooey Nutella. I love serving them warm with a scoop of vanilla ice cream for an extra indulgent treat, or packing them for picnics where their portable size is a total hit!
Apple Cinnamon Bakewell Tartlets
Whew, after a chilly morning walk where I spotted the last of the winter apples at the market, I knew exactly what I wanted to bake—something cozy that fills the kitchen with the best kind of scent. These Apple Cinnamon Bakewell Tartlets are my go-to when I need a little comfort and a lot of flavor, combining a buttery crust with spiced fruit and a frangipane that’s just sweet enough. I love making these in my trusty muffin tin; it feels more personal than one big tart, and they’re perfect for sharing (or not!).
Serving: 12 tartlets | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– For the crust: 1 and 1/4 cups of all-purpose flour, a good pinch of salt, 1/2 cup of cold unsalted butter cut into small cubes, and about 3 to 4 tablespoons of ice water
– For the filling: 2 medium apples (I like Granny Smith for a bit of tartness), peeled and finely chopped, 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, a splash of vanilla extract, 1/2 cup of almond flour, 1/4 cup of unsalted butter at room temperature, 1/4 cup of granulated sugar (yes, more sugar for sweetness!), 1 large egg, and a handful of sliced almonds for topping
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin—a quick spray of cooking oil does the trick.
2. In a medium bowl, whisk together the 1 and 1/4 cups of all-purpose flour and the pinch of salt.
3. Add the 1/2 cup of cold unsalted butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Tip: Keep everything cold to ensure a flaky crust!
4. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together. You might not need all the water.
5. Divide the dough into 12 equal pieces and press each piece into the bottom and up the sides of the prepared muffin tin cups. Set aside.
6. In a small bowl, toss the chopped apples with the 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, and the splash of vanilla extract until well coated.
7. Spoon the apple mixture evenly into the crust-lined muffin cups, filling each about halfway.
8. In another bowl, beat together the 1/2 cup of almond flour, 1/4 cup of room-temperature unsalted butter, 1/4 cup of granulated sugar, and the large egg until smooth and creamy. Tip: Make sure your butter is soft for easy mixing!
9. Spoon this frangipane mixture over the apples in each cup, spreading it gently to cover.
10. Sprinkle the sliced almonds on top of each tartlet for a nice crunch.
11. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the filling is set. Tip: Check at 20 minutes—if the tops are browning too quickly, loosely tent with foil.
12. Let the tartlets cool in the tin for about 10 minutes before carefully removing them to a wire rack to cool completely.
Looking at these golden tartlets, I’m always struck by how the buttery crust gives way to the soft, spiced apples and rich almond frangipane—it’s a texture dream! Serve them warm with a dollop of whipped cream or at room temperature for a portable treat; either way, that cinnamon aroma is irresistible.
Marmalade Spice Bakewell Tartlets
Wandering through my grandmother’s recipe box last weekend, I stumbled upon her handwritten card for a spiced Bakewell tart—the kind of cozy, fragrant dessert that makes a chilly February afternoon feel downright magical. I’ve tweaked her version into these adorable individual tartlets, swapping her usual raspberry jam for a zesty orange marmalade that adds a sunny brightness against the warm spices. Trust me, after one bite, you’ll be as smitten as I am.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of all-purpose flour, plus a little extra for dusting
– A stick of cold unsalted butter (that’s ½ cup), cubed
– A couple of tablespoons of ice water
– About ½ cup of your favorite orange marmalade
– ½ cup of granulated sugar
– 2 large eggs
– A splash of pure vanilla extract
– ½ teaspoon of ground cinnamon
– A pinch of ground nutmeg
– ½ cup of almond flour
– A handful of sliced almonds for sprinkling on top
Instructions
1. Preheat your oven to 375°F and lightly grease six 4-inch tartlet pans.
2. In a food processor, pulse together 1 cup of all-purpose flour and the cubed cold butter until the mixture looks like coarse crumbs.
3. Tip: Keep everything cold for a flaky crust—I even chill my flour in the freezer for 10 minutes beforehand.
4. Add a couple of tablespoons of ice water, one at a time, pulsing just until the dough comes together when pinched.
5. Turn the dough out onto a lightly floured surface and roll it to about ⅛-inch thickness.
6. Cut out six circles slightly larger than your tartlet pans and gently press them into the pans, trimming any excess.
7. Prick the bottoms all over with a fork, then blind bake the crusts for 10 minutes at 375°F until lightly golden.
8. While the crusts bake, whisk together ½ cup of granulated sugar, 2 large eggs, a splash of pure vanilla extract, ½ teaspoon of ground cinnamon, and a pinch of ground nutmeg in a bowl until smooth.
9. Stir in ½ cup of almond flour until just combined—be careful not to overmix to keep the filling tender.
10. Remove the crusts from the oven and let them cool for 5 minutes.
11. Spread about ½ cup of orange marmalade evenly over the bottom of each crust.
12. Tip: Warm the marmalade slightly for easier spreading without tearing the crust.
13. Pour the almond-spice filling over the marmalade, dividing it evenly among the tartlets.
14. Sprinkle a handful of sliced almonds on top of each tartlet.
15. Bake at 375°F for 15–18 minutes, until the filling is set and the almonds are toasted to a golden brown.
16. Tip: Check for doneness by gently shaking a tartlet—the center should jiggle slightly but not look wet.
17. Let the tartlets cool completely in the pans on a wire rack before serving.
Mmm, these tartlets are pure comfort: the crust shatters delicately, giving way to a gooey marmalade layer and a soft, spiced almond filling that’s fragrant with cinnamon and nutmeg. I love serving them slightly warm with a dollop of whipped cream or alongside a cup of Earl Grey tea—the citrus notes in the marmalade play so nicely with the bergamot.
Conclusion
Eager to delight? These 19 Bakewell tartlet recipes offer a world of sweet possibilities, from classic to creative twists. Perfect for any home baker looking to impress. We hope you find a new favorite—give one a try, share which you loved in the comments, and pin this roundup to your dessert board on Pinterest. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
