Cherry Bakewell Tartlets

Cherry Bakewell Tartlets, a traditional and delicious British dessert, are comprised of jam and almonds layered in a shortbread crust. Author: Tea Time Magazine July 2021

Prep Time 25

Cook Time 20

Total Time 48

Servings servings

Author Tanya

Ingredients

4 tablespoons salted butter
2 large eggs
¼ cup extra-fine granulated sugar
¼ cup plus 2 tablespoons almond flour
Tartlet Shells recipe follows
¼ cup cherry preserves divided
½ cup sliced almonds

Tartlet Shells Ingredients:

1½ cups all-purpose flour
¼ cup granulated sugar
⅛ cup confectioners’ sugar
¼ teaspoon salt
½ cup plus 2 tablespoons very cold unsalted butter cubed
1 tablespoon ice-cold water

Instructions

Tartlet Shells Instructions:

Lightly spray 8 (3½-inch) tartlet pans with cooking spray.
In the work bowl of a food processor, pulse together flour, sugars, and salt until combined.
Add cold butter, pulsing until it resembles coarse crumbs.
With processor running, add 1 tablespoon ice-cold water, pulsing until mixture comes together and a ball of dough forms.
Turn out dough onto a lightly floured surface, and divide in half.
Shape each dough half into a disk, and wrap in plastic wrap.
Refrigerate for at least 30 minutes.
Preheat oven to 375°.
Working with one dough portion at a time, turn out dough onto a lightly floured surface.
Using a rolling pin, roll out dough to a ¼-inch thickness.
Using a tartlet pan as a guide, cut 4 shapes from each dough portion.
Being careful not to stretch dough, place dough pieces on top of prepared pans.
Lightly press dough into bottom of pans, trimming excess as needed.
Using a rolling pin, roll over tops of tartlet pans to trim excess dough.
Using the wide end of a chop-stick, press dough into indentations in sides of pans.
Place tartlet pans on a rimmed baking sheet, and freeze for 15 minutes.
Place a 5-inch square of parchment paper in each tartlet pan, letting ends extend over edges.
Add pie weights.
Bake for 10 minutes.
Carefully remove pie weights and parchment.
Using a fork, prick bottoms of tartlet shells.
Bake until light golden brown, 8 to 10 minutes more.
Let cool completely in pans.
Leave shells in pans and use immediately.

Cherry Bakewell Tartlet Instructions:

Preheat oven to 350°.
In a small saucepan, heat butter over low heat until browned and fragrant.
Remove from heat and let cool slightly.
In a medium bowl, whisk together eggs and sugar.
Add browned butter, whisking until blended.
Add almond flour, folding until incorporated.
Place Tartlet Shells on a rimmed baking sheet.
Using a levered 2-teaspoon scoop, portion 1 scoop preserves into each prepared Tartlet Shell.
Divide almond mixture among tartlet shells.
Arrange sliced almonds on top of filling, covering surface.
Bake until filling is firm, 13 to 15 minutes.
Let cool completely.
Carefully remove from tartlet pans.
Store tartlets in an airtight container at room temperature and serve within a day.