By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
These elegant almond tartlets are one of our classic recipes from chef Adam Gray. The perfect dessert for dinner parties, these look incredibly elegant but can be made ahead for ease. Served with a creamy custard to balance the tart raspberries.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, sprinkling in a little of the ground almonds at the same time to help emulsify the mixture
Pipe or spoon the mixture evenly into the pastry cases, making sure it is spread evenly and not to overfill the cases. Bake for 10 minutes, until the mixture is firm to the touch and light golden in colour. Remove the bakewell tarts from the oven
8 10cm pre-baked sweet pastry tart cases
5
These can be served while still warm, or cooled completely to serve later if making ahead. When ready to serve, add the apricot jam in a small pan on a medium heat and allow to soften to liquid form
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Mini raspberry and almond tartlets with custard
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?