Ingredients for Bakewell Tarts
- 1 box (15.25 oz) yellow cake mix
- 4-5 tablespoons water
- amount specified on cake mix box of oil
- 2 eggs
- 1 package pie crust mix (for a double crust)
- 4-5 tablespoons cold water
- 24 tablespoons strawberry jam
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup butter or shortening
- ½ cup softened butter
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup ground almonds
- ½ cup icing sugar
- 1 tablespoon milk
- 1 teaspoon almond extract
- flaked almonds
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How to Make Bakewell Tarts
- Preheat oven to 350°F (175°C).
- Prepare cake mix: In a large bowl, combine one box (typically 15.25 oz) of your favorite cake mix, the amount of water, oil, and eggs specified on the cake mix box. Mix on low speed for 30 seconds to combine.
- Increase mixer speed to medium and mix for 2 minutes until batter is smooth.
- Set aside.
- Prepare pie crust: If using a store-bought pie crust, roll it out according to package instructions. If making your own, follow your preferred recipe to create a double crust pie dough.
- Roll out the pie dough on a lightly floured surface. Using a 2.5-3 inch round cutter or glass, cut out 24 circles.
- Gently press each dough circle into the bottom of a 24-cup muffin tin.
- Top each dough circle with 1 tablespoon of your favorite jam.
- Pour cake batter evenly over the jam, filling each muffin cup ¾ full.
- Bake in the preheated oven for 18-25 minutes, or until the cakes spring back when lightly touched.
- Let the tarts cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
108g
Fat
10g
Carbs
16g
