Todd is a Bakewell Tart man.  He loves, LOVES the flavour of Bakewell Tart(s)!  It doesn’t matter if it is a whole tart or small individual tarts.  You can count him in if Bakewell Tart is on the menu.

A Bakewell tart is an English pastry consisting of a shortcrust pastry shell beneath a layers of jam, almond flavoured frangipane, and a topping of flaked almonds.Oftimes the flakes almonds are foregone and the tarts are topped with an almond glace icing and a glace cherry.  Those are Todd’s absolute favourites! You can also find it baked as a large tart as opposed to small individual tarts.

The definitive flavours are almond and raspberry . . . the rest (the icing and cherry) are just gilding an already beautifully flavoured lily.

 These muffins are moist from the use of buttermilk in the batter and deliciously almondy, using both ground almonds and almond extract . . .

They are filled with sweet raspberry jam . . .  just a dollop in the centre, prior to baking . . . kind of like my jam doughnut muffins are filled with jam.  The jam really stays in the centre of these however, and I think it is the ground almonds in the batter which helps with this.

 They crown beautifully and come out of the oven with lovely muffin tops!  Ohh, I do so love a good muffin top . . .  all crispy edged  . . .  my favourite part of any muffin! 

The almond glaze tops the off beautifully . . .  and of course that cherry is the perfect dressing!  And so very bakewellie.

Perfect for Elevensies, tea time, breakfast on the go, brunch, picnic baskets, or just because  . . .

Go on!  Treat yourself!  You won’t regret it.  I guarantee!

*Bakewell Tart Muffins*

Makes 6


Moist and tender almond muffins filled with raspberry jam and topped with an almond glaze and the traditional glace cherry. 

210g plain flour (1 1/2 cups flour)

75g caster sugar (6 1/2 TBS)

1 tsp baking powder

1/4 tsp baking soda

pinch salt

45g ground almonds (1/2 cup)

1 medium free range egg, beaten

60ml vegetable oil (1/4 cup)

120ml buttermilk (1/2 cup)

1/2 tsp almond extract

raspberry jam

To finish:

130g sifted icing sugar (1 cup)

1 TBS cold water

1/2 tsp almond extract

3 glace cherries, halved 

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 6 cup muffin tin really well.  Set aside. 

Whisk together the flour, sugar, baking powder, soda, salt and ground almonds.   Beat together the egg, oil, buttermilk and almond extract.  Make a well in the dry ingredients and add the wet.  Mix together just to combine.  Fill the muffin cups only half way with half of the batter.  Spoon a bit of jam in the centre of each.  Top with the remaining batter to cover the jam. 

Bake for 15 to 17 minutes, until well risen and golden brown.  Let stand in the muffin tin for about 5 minutes before tipping out onto a wire rack to cool completely. 

Whisk together the icing sugar, water and almond extract for the finishing glaze until smooth. It should not be too thick, so adjust the amount of water if necessary.  Dip the tops of the muffins into the glaze and place back on the rack, topping each with 1/2 cherry.  Let glaze set prior to serving. 

Note – This can also be successfully doubled to make more muffins, in which case you use 1 large free range egg, instead of a medium one.

You will love these muffins.  If you only bake one thing this weekend, let it be these!  Bon Appetit!

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