28 Irresistible Bakewell Tartlets Recipe Variations

These delightful Bakewell tartlets bring a taste of British charm right to your kitchen with 28 irresistible variations. Whether you’re craving classic almond frangipane, fruity jam fillings, or creative twists, these miniature treats are perfect for parties, afternoon tea, or satisfying your sweet tooth. Get ready to discover your new favorite bake—each recipe is simple, scrumptious, and sure to impress!

Classic Raspberry Bakewell Tartlets

Kickstart your baking game with these irresistible raspberry tartlets. They combine buttery shortcrust, sweet jam, and almond frangipane in perfect harmony. Your kitchen will smell like a professional patisserie in no time.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg yolk
– 2 tbsp ice water

For the filling:
– ½ cup raspberry jam
– ¾ cup almond flour
– ½ cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ tsp almond extract
– ¼ cup sliced almonds

Instructions

1. Preheat your oven to 375°F.
2. Pulse 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and ¼ cup sugar in a food processor until mixture resembles coarse crumbs.
3. Add 1 egg yolk and 2 tbsp ice water, then pulse just until dough comes together.
4. Press dough evenly into 12 tartlet pans, making sure to cover bottom and sides completely.
5. Chill pressed crusts in refrigerator for 15 minutes to prevent shrinking during baking.
6. Spread 2 tsp raspberry jam into each chilled crust, creating an even layer.
7. Beat ½ cup softened butter and ½ cup sugar together until light and fluffy, about 2 minutes.
8. Mix in 2 eggs one at a time, ensuring each is fully incorporated before adding the next.
9. Fold in ¾ cup almond flour and ½ tsp almond extract until smooth batter forms.
10. Spoon frangipane mixture over jam layer, filling each tartlet ¾ full.
11. Sprinkle ¼ cup sliced almonds evenly over the tops.
12. Bake at 375°F for 18-22 minutes until golden brown and set.
13. Cool tartlets in pans for 10 minutes before transferring to wire rack.
14. Serve warm or at room temperature.

Sink your teeth into that crisp shortcrust giving way to jammy raspberry center. The almond frangipane stays wonderfully moist while sliced almonds add satisfying crunch. Try them warm with vanilla ice cream for the ultimate dessert experience.

Lemon and Blueberry Bakewell Tartlets

Dreaming of dessert that’s both elegant and effortless? These lemon and blueberry Bakewell tartlets deliver bakery-quality results with minimal fuss. Dazzle your guests with these buttery, fruity gems that come together faster than you can scroll through your feed.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg yolk
– 2 tablespoons ice water

For the filling:
– ½ cup almond flour
– ¼ cup granulated sugar
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon almond extract
– ½ cup fresh blueberries
– 2 tablespoons lemon zest

For the glaze:
– ½ cup powdered sugar
– 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 350°F and grease 6 tartlet pans.
2. Combine 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and ¼ cup granulated sugar in a food processor.
3. Pulse the mixture until it resembles coarse crumbs, about 10 pulses.
4. Add 1 large egg yolk and 2 tablespoons ice water to the food processor.
5. Pulse just until the dough comes together, being careful not to overmix.
6. Divide the dough into 6 equal portions and press each into the prepared tartlet pans.
7. Chill the crusts in the refrigerator for 15 minutes to prevent shrinking during baking.
8. Whisk together ½ cup almond flour, ¼ cup granulated sugar, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon almond extract in a medium bowl.
9. Fold ½ cup fresh blueberries and 2 tablespoons lemon zest into the almond mixture until just combined.
10. Spoon the filling evenly into the chilled tartlet crusts, filling each about ¾ full.
11. Bake at 350°F for 20-25 minutes until the crusts are golden and the filling is set.
12. Cool the tartlets completely in their pans on a wire rack for 30 minutes.
13. Whisk ½ cup powdered sugar with 1 tablespoon lemon juice until smooth to create the glaze.
14. Drizzle the glaze over the cooled tartlets using a spoon or piping bag.
15. Let the glaze set for 10 minutes before serving.

Heavenly contrasts define these tartlets—the crisp, buttery crust gives way to a moist almond filling bursting with juicy blueberries. Each bite delivers bright lemon zing that cuts through the sweetness perfectly. Serve them warm with vanilla ice cream for ultimate indulgence, or pack them for a sophisticated picnic treat that travels beautifully.

Chocolate Hazelnut Bakewell Tartlets

Perfect your pastry game with these individual Chocolate Hazelnut Bakewell Tartlets. Pack buttery shortcrust with rich chocolate-hazelnut spread and frangipane for a dessert that’s pure indulgence. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

• For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ cup cold unsalted butter, cubed
  • 3 tbsp granulated sugar
  • 1 large egg yolk
  • 2 tbsp ice water
• For the filling:
  • ½ cup chocolate-hazelnut spread
  • 1 cup almond flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ tsp almond extract
• For finishing:
  • ¼ cup sliced almonds
  • 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour, ½ cup cold cubed butter, and 3 tbsp granulated sugar in a food processor.
3. Pulse the mixture until it resembles coarse crumbs.
4. Add 1 large egg yolk and 2 tbsp ice water to the food processor.
5. Pulse just until the dough comes together. Tip: Avoid overmixing to keep the crust tender.
6. Divide the dough into 6 equal portions.
7. Press each portion into a 4-inch tartlet pan, covering the bottom and sides evenly.
8. Prick the bottoms of the crusts all over with a fork.
9. Bake the crusts for 12 minutes at 375°F until lightly golden.
10. Remove the crusts from the oven and let them cool for 5 minutes.
11. Spread ½ cup chocolate-hazelnut spread evenly among the cooled crusts.
12. Beat ½ cup softened butter and ½ cup granulated sugar with a mixer until fluffy.
13. Add 2 large eggs one at a time to the butter mixture, beating well after each addition.
14. Mix in 1 cup almond flour and ½ tsp almond extract until just combined.
15. Spoon the almond mixture over the chocolate-hazelnut spread in each crust.
16. Sprinkle ¼ cup sliced almonds evenly over the tops. Tip: Press almonds lightly so they adhere during baking.
17. Bake the tartlets for 20–25 minutes at 375°F until golden and set. Tip: Check at 20 minutes—a toothpick inserted should come out clean.
18. Cool the tartlets completely in the pans on a wire rack.
19. Dust the cooled tartlets with 1 tbsp powdered sugar before serving.

Velvety chocolate-hazelnut melds with nutty frangipane in a crisp, buttery shell for a textural dream. Serve warm with vanilla ice cream for a cozy contrast, or enjoy at room temperature with coffee. These tartlets keep beautifully for days, making them ideal for make-ahead entertaining.

Cherry Almond Bakewell Tartlets

Fancy a dessert that’s equal parts elegant and effortless? These Cherry Almond Bakewell Tartlets deliver buttery pastry, jammy fruit, and nutty frangipane in one irresistible bite. They’re the showstopper your next gathering needs—no fancy skills required.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 3 tbsp granulated sugar
• 1 large egg yolk
• 2 tbsp ice water

For the filling:

• ½ cup cherry jam
• 1 cup almond flour
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ tsp almond extract
• ¼ cup sliced almonds

Instructions

1. Preheat your oven to 375°F.
2. Pulse 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and 3 tbsp sugar in a food processor until crumbs form.
3. Add 1 egg yolk and 2 tbsp ice water, then pulse just until the dough comes together.
4. Press the dough evenly into 12 tartlet pans, making sure to cover the bottom and sides completely.
5. Spread ½ cup cherry jam in a thin layer over the bottom of each crust.
6. Beat ½ cup softened butter and ½ cup sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
7. Mix in 2 eggs one at a time, followed by 1 cup almond flour and ½ tsp almond extract, until just combined.
8. Spoon the almond filling over the jam, smoothing the tops with a spatula.
9. Sprinkle ¼ cup sliced almonds evenly over the tartlets.
10. Bake for 20–25 minutes, or until the filling is set and the crust is golden brown.
11. Cool the tartlets in the pans for 10 minutes before transferring to a wire rack.

Velvety frangipane meets tart cherry jam in these mini delights, with a crisp pastry shell that shatters perfectly. Serve them warm with a dollop of vanilla ice cream, or pack them for a picnic—they’re just as stunning at room temperature.

Strawberry Rhubarb Bakewell Tartlets

Forget boring desserts—these Strawberry Rhubarb Bakewell Tartlets bring buttery pastry, jammy fruit, and almond frangipane together in one epic bite. Fresh rhubarb’s tang cuts the sweet strawberries, while a glossy glaze seals the deal. They’re mini, mighty, and made to impress.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg yolk
– 2 tbsp ice water

For the filling:
– 1 cup diced fresh rhubarb
– 1 cup sliced fresh strawberries
– ½ cup granulated sugar
– 1 tbsp cornstarch
– 1 cup almond flour
– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– 2 large eggs
– ½ tsp almond extract

For the glaze:
– ½ cup powdered sugar
– 1 tbsp milk

Instructions

1. Preheat your oven to 375°F.
2. Pulse flour, cold cubed butter, and ¼ cup sugar in a food processor until coarse crumbs form.
3. Add egg yolk and ice water; pulse just until dough comes together.
4. Press dough evenly into 12 tartlet pans, prick bottoms with a fork, and chill for 15 minutes.
5. Blind bake crusts for 10 minutes at 375°F until lightly golden.
6. Toss rhubarb, strawberries, ½ cup sugar, and cornstarch in a bowl.
7. Cook fruit mixture in a saucepan over medium heat for 8 minutes, stirring often, until thickened.
8. Beat softened butter and ½ cup sugar with a mixer until fluffy.
9. Mix in eggs one at a time, then stir in almond flour and almond extract.
10. Spoon 1 tbsp fruit filling into each pre-baked crust.
11. Top with almond mixture, spreading evenly to cover fruit.
12. Bake at 375°F for 18–20 minutes until golden and set.
13. Whisk powdered sugar and milk for glaze; drizzle over cooled tartlets.

Now these tartlets shine with a crisp crust, gooey fruit layer, and moist almond topping. Serve them warm with vanilla ice cream or chill for a firm, portable treat—either way, they disappear fast.

Apple Cinnamon Bakewell Tartlets

Never underestimate the power of apple and cinnamon together. Now imagine that cozy flavor baked into buttery tartlets with a frangipane filling—these mini delights are about to become your new fall obsession.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– 3 tbsp granulated sugar
– 1 large egg yolk
– 2-3 tbsp ice water

For the apple cinnamon layer:
– 2 medium apples, peeled and finely diced
– 2 tbsp unsalted butter
– ¼ cup brown sugar
– 1 tsp ground cinnamon

For the frangipane filling:
– ½ cup almond flour
– ¼ cup granulated sugar
– 4 tbsp unsalted butter, softened
– 1 large egg
– ½ tsp vanilla extract

Instructions

1. Preheat your oven to 375°F.
2. Pulse flour, cold butter cubes, and sugar in a food processor until mixture resembles coarse crumbs.
3. Add egg yolk and 2 tablespoons ice water; pulse just until dough comes together. (Tip: If dough feels dry, add remaining 1 tablespoon ice water.)
4. Press dough evenly into 8 greased tartlet pans, making sure to cover bottom and sides completely.
5. Chill crusts in freezer for 15 minutes to prevent shrinking during baking.
6. Bake empty crusts for 12 minutes until lightly golden.
7. Melt butter in skillet over medium heat.
8. Add diced apples, brown sugar, and cinnamon; cook for 6-8 minutes until apples soften but still hold shape.
9. Beat softened butter and sugar together until light and fluffy.
10. Mix in almond flour until fully incorporated.
11. Add egg and vanilla extract; beat until smooth.
12. Divide cooked apple mixture evenly among partially baked crusts.
13. Spoon frangipane filling over apples, spreading to cover completely.
14. Bake at 375°F for 18-20 minutes until filling is set and golden brown. (Tip: Check at 18 minutes—filling should spring back when lightly touched.)
15. Cool tartlets in pans for 10 minutes before transferring to wire rack. (Tip: Run knife around edges for clean release.)

Melt-in-your-mouth frangipane meets spiced apples in every bite of these warm tartlets. The buttery crust provides the perfect crunch against the soft, fragrant filling. Serve them slightly warm with a scoop of vanilla ice cream for that irresistible hot-cold contrast, or enjoy them as your new favorite afternoon treat with coffee.

Pistachio Rose Bakewell Tartlets

Whip up these elegant pistachio rose Bakewell tartlets that’ll have your followers double-tapping. These floral, nutty mini desserts deliver restaurant-quality presentation with home kitchen ease. Perfect your pastry game with this showstopping recipe.

Ingredients

For the tart shells

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 3 tbsp ice water
• 1 tbsp granulated sugar
• ¼ tsp salt

For the filling

• ¾ cup shelled pistachios
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp rose water
• ¼ cup raspberry jam
• 2 tbsp powdered sugar for dusting

Instructions

1. Pulse flour, cold butter cubes, 1 tbsp sugar, and ¼ tsp salt in a food processor until mixture resembles coarse crumbs.
2. Add 3 tbsp ice water and pulse just until dough comes together. Tip: Stop mixing when you see moist clumps to avoid tough pastry.
3. Press dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Preheat oven to 375°F and lightly grease a 12-cup mini tart pan.
5. Roll chilled dough to ⅛-inch thickness on a floured surface.
6. Cut dough into circles slightly larger than your tart molds and press into each cup.
7. Prick bottom of each shell 4-5 times with a fork and freeze for 15 minutes.
8. Bake empty shells for 12-15 minutes until lightly golden, then cool completely.
9. Process ¾ cup pistachios and ½ cup sugar in a food processor until finely ground.
10. Beat ½ cup softened butter in a bowl until creamy, about 2 minutes.
11. Add pistachio-sugar mixture to butter and beat until combined.
12. Beat in 2 eggs one at a time, then mix in 1 tsp rose water.
13. Spread 1 tsp raspberry jam in the bottom of each cooled tart shell.
14. Spoon pistachio filling over jam, smoothing the tops. Tip: Leave ⅛-inch space at the top to prevent overflow during baking.
15. Bake at 350°F for 18-20 minutes until filling is set and golden.
16. Cool tartlets in pan for 10 minutes, then transfer to a wire rack.
17. Dust cooled tartlets with 2 tbsp powdered sugar using a fine-mesh sieve. Tip: For clean lines, place stencils on tartlets before dusting.

Marvel at the contrast between the crisp, buttery shell and the moist, fragrant filling. The floral rose water perfectly complements the earthy pistachios, while the raspberry jam adds a bright, tart surprise. Serve these elegant tartlets alongside Earl Grey tea or crumble them over vanilla ice cream for a deconstructed dessert experience.

Blackberry Lime Bakewell Tartlets

Craving something sweet with a zesty kick? These Blackberry Lime Bakewell Tartlets combine buttery pastry, jammy fruit, and almond frangipane in perfect harmony. They’re the elegant dessert that looks fancy but comes together surprisingly fast.

Ingredients

For the crust

• 1 ¼ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• 3 tbsp granulated sugar
• 1 large egg yolk
• 2 tbsp ice water

For the filling

• ½ cup blackberry jam
• ¾ cup almond flour
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• Zest of 2 limes
• 2 tbsp fresh lime juice
• ¼ cup sliced almonds

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 ¼ cups all-purpose flour, ½ cup cold cubed butter, and 3 tbsp granulated sugar in a food processor.
3. Pulse the mixture until it resembles coarse crumbs.
4. Add 1 large egg yolk and 2 tbsp ice water to the food processor.
5. Pulse again just until the dough comes together into a ball.
6. Divide the dough into 6 equal portions.
7. Press each portion into a standard muffin tin to form tartlet shells.
8. Prick the bottoms of each tartlet shell several times with a fork.
9. Bake the empty shells for 12 minutes at 375°F until lightly golden.
10. Remove the partially baked shells from the oven.
11. Spread 1 heaping tablespoon of blackberry jam into the bottom of each warm shell.
12. Beat ½ cup softened butter and ½ cup granulated sugar together in a mixing bowl until light and fluffy.
13. Mix in 2 large eggs one at a time until fully incorporated.
14. Fold in ¾ cup almond flour, zest of 2 limes, and 2 tbsp fresh lime juice until just combined.
15. Spoon the frangipane filling over the blackberry jam in each tartlet shell.
16. Sprinkle ¼ cup sliced almonds evenly over the tops.
17. Return the tartlets to the oven and bake for 18-20 minutes at 375°F until golden brown and set.
18. Cool the tartlets completely in the pan before removing.

Remarkably balanced between sweet and tart, these tartlets feature a crisp crust that gives way to jammy blackberry and zesty lime frangipane. The almond topping adds delightful crunch against the soft, moist filling. Serve them slightly warm with vanilla ice cream for contrast, or enjoy at room temperature with afternoon tea for a proper British-inspired treat.

Orange Cranberry Bakewell Tartlets

Whip up these festive Orange Cranberry Bakewell Tartlets that’ll steal the holiday spotlight. They combine zesty citrus, tart berries, and buttery almond frangipane in perfect bite-sized portions. Your guests will beg for the recipe after just one taste.

Ingredients

For the crust:
– 1 ¼ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg yolk
– 2 tbsp ice water

For the filling:
– 1 cup fresh cranberries
– ½ cup orange juice
– ¼ cup granulated sugar
– 1 cup almond flour
– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– 2 large eggs
– 1 tsp almond extract
– ½ tsp orange zest

For assembly:
– ¼ cup sliced almonds

Instructions

1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin.
2. Combine 1 ¼ cups flour, ½ cup cold butter cubes, and ¼ cup sugar in a food processor.
3. Pulse until the mixture resembles coarse crumbs, about 10 pulses.
4. Add 1 egg yolk and 2 tbsp ice water, then pulse just until the dough comes together.
5. Divide the dough into 12 equal portions and press each into the prepared muffin cups.
6. Chill the crusts in the refrigerator for 15 minutes to prevent shrinkage during baking.
7. Bake the crusts for 12 minutes until lightly golden around the edges.
8. While crusts bake, combine 1 cup cranberries, ½ cup orange juice, and ¼ cup sugar in a saucepan.
9. Cook over medium heat for 8-10 minutes until cranberries burst and sauce thickens.
10. In a mixing bowl, beat ½ cup softened butter and ½ cup sugar until light and fluffy.
11. Beat in 2 eggs one at a time, then mix in 1 cup almond flour, 1 tsp almond extract, and ½ tsp orange zest.
12. Spoon 1 teaspoon of cranberry sauce into each par-baked crust.
13. Top with almond filling, spreading evenly to cover the cranberry layer.
14. Sprinkle ¼ cup sliced almonds over the tartlets.
15. Bake at 375°F for 18-20 minutes until golden and set.
16. Cool in the pan for 10 minutes before transferring to a wire rack.

Vibrant with a jewel-like cranberry layer peeking through golden almond frangipane, these tartlets offer contrasting textures from crisp crust to moist filling. The orange zest cuts through the richness while toasted almonds provide satisfying crunch. Serve warm with vanilla ice cream for ultimate indulgence or package individually as edible holiday gifts.

Maple Pecan Bakewell Tartlets

TikTok’s about to lose it over these Maple Pecan Bakewell Tartlets. Think buttery shortcrust, sweet almond frangipane, and crunchy maple pecans—all in one irresistible bite-sized package. Your holiday dessert game just leveled up.

Ingredients

For the crust:
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– 3 tbsp granulated sugar
– 1 large egg yolk
– 2 tbsp ice water

For the frangipane:
– ¾ cup almond flour
– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– 2 large eggs
– 1 tsp almond extract

For the topping:
– ½ cup chopped pecans
– ¼ cup pure maple syrup

Instructions

1. Preheat your oven to 375°F.
2. Pulse 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and 3 tbsp sugar in a food processor until crumbs form.
3. Add 1 egg yolk and 2 tbsp ice water, then pulse just until dough comes together.
4. Press dough evenly into 12 tartlet pans, making sure to get into all corners.
5. Blind bake crusts for 12 minutes—this prevents soggy bottoms.
6. Beat ½ cup softened butter and ½ cup sugar together until light and fluffy.
7. Mix in 2 eggs one at a time, waiting until each is fully incorporated.
8. Fold in ¾ cup almond flour and 1 tsp almond extract until just combined.
9. Divide frangipane evenly among partially baked crusts.
10. Sprinkle ½ cup chopped pecans evenly over all tartlets.
11. Drizzle ¼ cup maple syrup over the pecans in a zigzag pattern.
12. Bake at 375°F for 18-20 minutes until golden and set.
13. Cool tartlets completely in pans before removing—they firm up as they cool.

Serve these warm with vanilla ice cream melting over the crisp pecan topping. The buttery crust shatters perfectly against the moist almond center, while that maple glaze adds just enough sweetness without overwhelming. Try drizzling with extra maple syrup for an Instagram-worthy finish.

Peach Ginger Bakewell Tartlets

Juicy peaches meet zesty ginger in these buttery tartlets that’ll have your taste buds dancing. Just imagine flaky pastry hugging sweet stone fruit with that spicy kick—pure dessert magic. These mini treats bake up golden and gorgeous in under an hour.

Ingredients

For the crust
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg yolk
– 2 tbsp ice water
For the filling
– 2 medium ripe peaches, pitted and sliced ¼-inch thick
– ½ cup almond flour
– ¼ cup granulated sugar
– 1 large egg
– 2 tbsp unsalted butter, softened
– 1 tsp freshly grated ginger
– ¼ tsp almond extract
For assembly
– 1 tbsp sliced almonds
– 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F. 2. Combine 1 ½ cups all-purpose flour, ½ cup cold cubed butter, and ¼ cup granulated sugar in a food processor. 3. Pulse the mixture until it resembles coarse crumbs, about 10 pulses. 4. Add 1 egg yolk and 2 tablespoons ice water to the food processor. 5. Pulse just until the dough comes together, being careful not to overmix. 6. Divide the dough into 6 equal portions and press each into a standard muffin tin. 7. Chill the crusts in the refrigerator for 15 minutes to prevent shrinking during baking. 8. Arrange sliced peaches evenly among the chilled crusts. 9. Whisk together ½ cup almond flour, ¼ cup granulated sugar, 1 egg, 2 tablespoons softened butter, 1 teaspoon grated ginger, and ¼ teaspoon almond extract in a medium bowl until smooth. 10. Spoon the almond-ginger mixture over the peaches in each tartlet. 11. Sprinkle 1 tablespoon sliced almonds and 1 tablespoon turbinado sugar evenly over the tops. 12. Bake at 375°F for 22-25 minutes until the filling is set and the crusts are golden brown. 13. Cool the tartlets in the pan for 10 minutes before transferring to a wire rack. Outrageously good when warm, these tartlets boast a crisp crust against the soft, jammy peaches and fluffy almond filling. That ginger zing cuts through the sweetness perfectly—try serving them with a scoop of vanilla bean ice cream for the ultimate temperature contrast.

Coconut Pineapple Bakewell Tartlets

Unbelievably tropical treats that’ll transport your taste buds straight to paradise. These mini tarts combine buttery pastry with creamy coconut and tangy pineapple for the ultimate flavor explosion. Get ready to impress with bakery-worthy results that are surprisingly simple to make.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 tbsp ice water

For the filling:

• 1 cup canned pineapple chunks, drained
• ½ cup sweetened shredded coconut
• ¼ cup almond flour
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ tsp vanilla extract
• ¼ cup sliced almonds

Instructions

1. Preheat your oven to 375°F and grease a 12-cup muffin tin.
2. Combine 1 ½ cups all-purpose flour and ¼ cup granulated sugar in a food processor.
3. Add ½ cup cold cubed butter and pulse until the mixture resembles coarse crumbs.
4. Mix in 1 egg yolk and 2 tablespoons ice water until the dough just comes together.
5. Divide the dough into 12 equal portions and press into the prepared muffin cups.
6. Prick the bottom of each crust with a fork to prevent puffing during baking.
7. Bake the crusts for 12 minutes at 375°F until lightly golden around the edges.
8. While crusts bake, beat ½ cup softened butter and ½ cup granulated sugar until fluffy.
9. Add 2 eggs one at a time, beating well after each addition.
10. Stir in ½ teaspoon vanilla extract, ¼ cup almond flour, and ½ cup shredded coconut.
11. Place 3-4 pineapple chunks in the bottom of each pre-baked crust.
12. Spoon the coconut filling over the pineapple, filling each cup ¾ full.
13. Sprinkle ¼ cup sliced almonds evenly over the tarts.
14. Bake for 18-20 minutes at 375°F until the filling is set and golden brown.
15. Cool the tartlets in the pan for 10 minutes before transferring to a wire rack.

So perfectly balanced between creamy coconut and bright pineapple flavors. The buttery crust provides the ideal crunch against the soft, jammy filling. Serve these warm with a scoop of vanilla ice cream for the ultimate tropical dessert experience.

Vanilla Berry Bakewell Tartlets

Dazzle your dessert game with these Vanilla Berry Bakewell Tartlets. They combine buttery pastry, sweet jam, and almond filling for the ultimate treat. Perfect for impressing guests or treating yourself after a long day.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 2 tbsp granulated sugar
  • 3-4 tbsp ice water
• For the filling:
  • 1/2 cup raspberry jam
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/4 cup all-purpose flour
  • 1/2 cup fresh mixed berries
• For finishing:
  • 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 375°F.
2. Combine 1 1/4 cups all-purpose flour, 1/2 cup cold cubed butter, and 2 tbsp granulated sugar in a food processor.
3. Pulse the mixture until it resembles coarse crumbs.
4. Add 3-4 tbsp ice water one tablespoon at a time while pulsing until the dough just comes together.
5. Press the dough evenly into six 4-inch tartlet pans.
6. Prick the bottoms of the crusts with a fork to prevent puffing.
7. Bake the crusts for 12 minutes at 375°F until lightly golden.
8. Spread 1/2 cup raspberry jam evenly over the bottom of each pre-baked crust.
9. Beat 1/2 cup softened butter and 1/2 cup granulated sugar with a mixer until light and fluffy.
10. Add 2 large eggs one at a time, beating well after each addition.
11. Mix in 1 tsp vanilla extract.
12. Fold in 1 cup almond flour and 1/4 cup all-purpose flour until just combined.
13. Spoon the almond filling over the jam layer in each tartlet.
14. Top each tartlet with 1/2 cup fresh mixed berries.
15. Bake for 20-25 minutes at 375°F until the filling is set and golden.
16. Cool the tartlets completely on a wire rack.
17. Dust with 1 tbsp powdered sugar before serving.

Perfectly balanced between crumbly crust and moist almond filling, these tartlets offer a burst of berry freshness in every bite. Serve them warm with a scoop of vanilla ice cream for contrast, or enjoy at room temperature with your afternoon coffee. The jam creates a sweet-tart layer that cuts through the rich nuttiness beautifully.

Tropical Mango Bakewell Tartlets

Viral-worthy tropical vibes meet classic British baking in these mango Bakewell tartlets. Vibrant mango curd cuts through rich almond frangipane for the ultimate sweet-tart combo. Get ready to impress with these handheld beauties that scream summer all year round.

Ingredients

For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 3 tbsp granulated sugar
– 1 large egg yolk
– 2 tbsp ice water

For the mango filling:
– 1 cup mango puree
– 1/4 cup granulated sugar
– 2 tbsp cornstarch
– 1 tbsp fresh lime juice

For the almond frangipane:
– 1/2 cup almond flour
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1/2 tsp almond extract

For assembly:
– 1/4 cup sliced almonds
– 2 tbsp powdered sugar

Instructions

1. Pulse flour, cold butter cubes, and sugar in a food processor until mixture resembles coarse crumbs.
2. Add egg yolk and ice water, then pulse just until dough comes together.
3. Press dough into 6 individual tartlet pans, ensuring even thickness up the sides.
4. Chill crusts in refrigerator for 30 minutes to prevent shrinking during baking.
5. Preheat oven to 375°F while crusts chill.
6. Bake chilled crusts for 15 minutes until lightly golden.
7. Whisk mango puree, sugar, cornstarch, and lime juice in saucepan over medium heat.
8. Cook mango mixture, stirring constantly, until thickened to pudding consistency, about 5 minutes.
9. Beat almond flour, sugar, softened butter, egg, and almond extract until smooth and creamy.
10. Spread 2 tablespoons mango filling into each pre-baked crust.
11. Top mango layer with almond frangipane, spreading evenly to edges.
12. Sprinkle sliced almonds over frangipane layer.
13. Bake tartlets at 375°F for 20-25 minutes until golden brown and set.
14. Cool tartlets completely on wire rack before removing from pans.
15. Dust cooled tartlets with powdered sugar using a fine-mesh sieve.

Heavenly textures collide in every bite—crisp buttery crust gives way to silky mango curd before meeting moist almond frangipane. Serve these tropical gems warm with vanilla bean ice cream for contrast, or enjoy room temperature with afternoon tea. The bright mango acidity perfectly balances the rich almond sweetness, creating a dessert that disappears faster than you can say “second helping.”

Conclusion

Excitingly, these 28 Bakewell tartlet variations offer endless inspiration for your baking adventures! Whether you’re craving classic flavors or bold new twists, there’s something here for every home cook. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to pin your top picks to share the deliciousness with fellow bakers!

Stacie

Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.