Fool proof puff pastry Bakewell tarts

Puddings and cakes

  • Serves: 4
  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
Don't forget the ice cream! © Owen Ensor

Don't forget the ice cream!


  • 200g frozen puff pastry sheet
  • 1 tbs Strawberry jam
  • 60g ground almonds
  • 40g caster sugar
  • 25g butter
  • 1 egg ( plus 1 egg to wash)
  • flaked almonds to decorate


1. Roll out the puff pastry until approximately ½ cm thick and rectangular and cut into four rectangles
2. Around the edge of each rectangle, lightly mark 1cm border and score the middle in a diamond pattern
3. Egg-wash the border and bake on a lined baking tray for 15 minutes at 200ÚC or until slightly golden
4. Brush the jam over the base and chill whilst making the filling
5. Beat together the almonds, sugar, butter and eggs
6. Pour the filling over the jam and spread evenly, place a few flaked almonds on the top of each. Bake in the oven at 200ÚC for approximately 30 minutes or until the filling is set