Mini Bakewell Tarts | Waitrose

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

ground almonds

🥗Healthier: almond flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is a nut-free alternative that can be cheaper.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

raspberry jam

🥗Healthier: fruit preserves

💰Cheaper: store-brand jam

Store-brand jam can be a cost-effective alternative.

Add 200g plain flour, 100g spelt flour, and a pinch of salt to a food processor.

Add 100g chilled diced butter and whiz until it forms breadcrumbs.

Add 50g icing sugar and the zest of 1 orange to the mixture.

Add 1 beaten egg and a little milk, then blend until it forms a dough.

Wrap the dough in cling film and refrigerate for about 1 hour.

In a large bowl, add 100g softened butter and 100g caster sugar, then beat with an electric whisk until light and fluffy.

Add 100g ground almonds, a pinch of salt, 1 beaten egg, and 2 tablespoons plain flour to the butter mixture and beat until combined.

Lightly flour the surface and roll out the pastry to about the thickness of a pound coin.

Stamp out 12 large circles of pastry and carefully drape them into the tart molds without stretching.

Use the trimmings to make 3 more pastry shapes.

Add a spoonful of Cherry Jam to the base of each pastry case.

Place a spoonful of the almond filling on top of the Cherry Jam and smooth it over with the back of a spoon.

Top each tart with a halved glace cherry and a few flaked almonds.

Bake for 25 minutes until risen and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens