damson bakewell tarts

Updated: May 30, 2020



for the pastry:

  • 250g plain flour

  • 125g butter cubed

  • 1/4 tsp salt

  • 2 eggs yolks

  • 1 tbsp water

for the filling:

  • 1 jar damson jelly

  • 150g butter softened

  • 100g caster sugar

  • 100g ground almonds

  • 1 egg


1. First, make the pastry, add all of the ingredients except the egg yolks into a food processor and blitz until the mixture looks like breadcrumbs. Add the yolks and 1 tbsp of cold water and whizz again until the mixture forms into a ball. You can add more water if it doesn't come together. Wrap in cling film and leave in the fridge to chill for 30 minutes.

2. Preheat the oven to 200 degrees C/gas mark 6. To make the filling cream together the butter and sugar until pale and fluffy add the ground almonds and egg and continue to beat until well combined.

3. Remove the pastry from the fridge and roll out to about 1cm in thickness on a floured surface. Cut out small discs using a cutter or the rim of a glass and place into a greased cupcake or muffin tin (this recipe makes about 12 tarts). Prick the base of the pastry with a fork and place a small amount of greaseproof paper and some baking beans (or rice) into each pastry case, bake in the oven for 10 mins.

4. Once you have blind baked the pastry, remove from the oven and allow to cool for 5-10 mins. Turn the oven down to 180 (gas mark 4) or 160 for fan ovens. Once cooled spoon out about half a teaspoon of damson jelly into each pastry case, then spoon the almond filling evenly over the jelly. Place in the oven and bake for 15 mins or until cooked through and golden brown.

5. Once cooked, remove from the oven and leave to cool. You can ice and decorate as you please.


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