Easy Bakewell Tarts Recipe - Allrecipes.com
Easy Bakewell Tarts Recipe
  • READY IN 1 hr

Easy Bakewell Tarts

Recipe by  

"I know these aren't the real thing but my Grandma made them for us and we loved them."

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Original recipe makes 24 tarts Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  2. Prepare cake mix according to package directions, set aside.
  3. Prepare pie crust according to package directions. Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of muffin tins. Place dough circles in bottom of muffin tins. Top each circle with 1 tablespoon of jam. Pour cake batter over jam so that cups are 3/4 full.
  4. Bake in preheated oven until cake springs back when touched, 18 to 25 minutes. Let cool 10 minutes in pans before removing to wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

I inverted the tarts so the crust was on top and dusted with powdered sugar. I doesn't get any easier than this - simply, tasty and elegant!

Most Helpful Critical Review
Sep 08, 2006

coming from Bakewell I had to try this recipe.I found it interesting there was no ground almonds in it. I shall stick to the recipe my mum uses


13 Ratings

Aug 15, 2007

Believe me, this is not an authentic Bakewell Tart recipe - not even close.

Mar 15, 2012

Why is everyone surprised that these aren't a traditional Bakewell tart?? It clearly states that underneath the title in the authors comments. They are her Grannys quick version. I made some for a bake sale as I had run out of steam making 'traditional' biscotti and 'traditional' danish biscuits. They were super easy to make as you can tell from the ingredients. I 'tarted' them up a little with a teaspoon of almond extract and garnished with some flaked almonds. Thank you for posting x

Sep 23, 2004

The ladies in my Bunko group seemed to like these. I used raspberry preserves. After tasting one I decided to add a light powdered sugar, cream cheese glaze. If I make them again, I will brown the crust a little before adding the preserves and cake mix. No one realized that there was pie crust on the bottom since it was the same color as the yellow cake.

Sep 17, 2007

I liked the simplicity of this recipe, but somehow the simple idea turned into a disaster. The jam spread out to the edges of the muffin tins and beneath the pie crust, and glued the whole thing to the bottom of the (nonstick!) pan. They were impossible to get out of the pan without destroying them. The pieces of cake and jam that came out tasted good (it was just cake mix & jam, after all), but the pie crust layer was permanently left in the bottom of the tins. I've never had a problem with pie crust sticking like this before. I'm not sure if they should have been left in the tins to cool - maybe removing them immediately would help? Using muffin liners might also help, but it seems like they'd still be a mess to remove from the liners and try to eat.

Jul 08, 2006

This just isn't a bakewell tart as it hasn't got the almond flavour.

Dec 14, 2005

These are not real without any almonds.


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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