Mini Lemon Bakewell Tarts That Melt in Your Mouth

These Little Tarts Changed Afternoon Tea Forever

There’s something about pulling a tray of golden, almond-topped tartlets out of the oven that just makes a house feel like home. I first made these mini lemon Bakewell tarts on a rainy afternoon when I wanted something special but didn’t feel like tackling a full-sized cake. Buttery shortcrust pastry, a hidden layer of tangy lemon curd, and a soft frangipane filling topped with flaked almonds — every single bite is a tiny celebration.

If you’ve never made Bakewell tarts from scratch before, don’t worry. They look bakery-fancy but they’re surprisingly simple. The whole thing comes together in about an hour, and the results? Absolutely stunning.

Everything You’ll Need (Two Simple Parts)

This recipe has a homemade shortcrust pastry and an almond frangipane filling. Here’s the full list:

Ingredient	Amount
For the Pastry:
Plain flour	200g
Icing sugar	45g
Unsalted butter, cold	100g
Large egg	1
For the Filling:
Self-raising flour	100g
Unsalted butter, softened	100g
Caster sugar	100g
Ground almonds	60g
Large eggs	2
Fresh lemon, zested	1
Lemon curd	12 tsp (1 per tart)
Flaked almonds	4 tbsp

this now & bake later ❤️

Clock’s Ticking — How Long Will This Take?

• Prep Time: 25 minutes
• Chilling Time: 30 minutes
• Bake Time: 20–25 minutes
• Total Time: ~1 hour 20 minutes
• Yield: 12 tarts

That chilling step is non-negotiable (more on that below!), but the hands-on work is really only about 25 minutes. Perfect for a weekend baking project with a cup of tea while you wait.

Let’s Bake These Beauties Step by Step

Step 1: Make Your Buttery Shortcrust Pastry

Pulse the plain flour, icing sugar, and cold butter in a food processor until you get fine breadcrumbs. No food processor? No problem — rub the butter into the flour and sugar with your fingertips until it looks like coarse sand.

Add the egg and pulse (or mix by hand) until the dough just comes together into a smooth ball. Don’t overwork it!

Tip: Keep everything cold. Cold butter = flaky pastry. If your hands run warm, rinse them under cold water before rubbing in the butter.

Step 2: Chill That Dough (Seriously, Don’t Skip This)

Wrap the pastry ball tightly in cling film and pop it into the fridge for at least 30 minutes. This relaxes the gluten and prevents your tart shells from shrinking in the oven.

Tip: You can make the pastry a day ahead and keep it refrigerated overnight. Just let it sit at room temperature for 5 minutes before rolling so it doesn’t crack.

Step 3: Preheat and Prep Your Tin

Set your oven to 180°C (160°C fan / 350°F). Lightly grease a deep 12-hole muffin tin or give it a quick spray of baking oil.

Step 4: Whip Up the Frangipane Filling

While the pastry chills, add the self-raising flour, softened butter, caster sugar, ground almonds, eggs, and lemon zest to the bowl of a stand mixer. Beat until the mixture turns pale and fluffy — this is your lemon frangipane, and it smells absolutely incredible.

Tip: Don’t have a stand mixer? A handheld electric whisk works just as well. Beat for about 2–3 minutes until you see that pale, creamy color.

Step 5: Roll, Cut, and Line the Tin

Lightly flour your work surface and roll the chilled pastry out to about 2mm thickness — nice and thin! Cut 12 rounds using a pastry cutter that’s slightly larger than your muffin holes, then press each round gently into the tin.

Tip: If the pastry tears, just press it back together with your fingers. Shortcrust pastry is very forgiving. Gently push it into the corners so there are no air gaps underneath.

Step 6: Layer the Lemon Curd and Frangipane

Drop a teaspoon of lemon curd into each pastry-lined hole. Then spoon about a tablespoon of the frangipane filling on top of the curd. Sprinkle each tart generously with flaked almonds.

Tip: Don’t overfill! The frangipane puffs up as it bakes. Leave a little room at the top so nothing spills over.

Step 7: Bake to Golden Perfection

Slide the muffin tin into the oven and bake for 20–25 minutes until the tops are beautifully golden brown and the frangipane feels set when lightly pressed.

Leave the tarts to cool completely in the tin before removing them. This prevents crumbling and lets the lemon curd layer set up beautifully.

Tip: Resist the urge to pry them out early. A thin palette knife run around the edges after cooling makes removal effortless.

The Nutrition Scoop (Per Tart)

Each mini lemon Bakewell tart (1 of 12) contains approximately:

• Calories: ~310 kcal
• Protein: 6 g
• Carbohydrates: 32 g (Sugar: ~18 g)
• Fat: 18 g (Saturated: 9 g)
• Fiber: 1.5 g

Ground almonds bring healthy monounsaturated fats and a dose of vitamin E, while lemon zest adds a burst of natural citrus flavor and vitamin C. These are a treat, but they’re made with real, wholesome baking ingredients — no preservatives, no artificial flavors.

How to Serve These Like a Total Pro

Dust the tops with a light snowfall of icing sugar right before serving — it’s the easiest way to make them look bakery-perfect.

These lemon Bakewell tarts are incredible alongside a pot of Earl Grey or a frothy cappuccino. They make a gorgeous addition to an afternoon tea spread, baby shower dessert table, or holiday baking box.

Want to level up? Drizzle a quick lemon glaze (icing sugar + lemon juice) over the cooled tarts for an extra hit of citrus sweetness.

Oops — Watch Out for These Common Mistakes

• Skipping the chill time for the pastry: Warm dough shrinks and becomes tough in the oven. Fix: Always chill for at least 30 minutes. Set a timer and walk away!
• Using cold butter for the filling: The frangipane needs softened butter to get light and airy. Fix: Take the butter out of the fridge 30 minutes before you start making the filling.
• Overfilling the tart cases: Frangipane rises during baking. Too much filling = overflow mess. Fix: Use about one tablespoon per tart — no more.
• Removing tarts from the tin too early: They’re delicate when warm and will break apart. Fix: Let them cool completely in the muffin tin. Patience pays off here, I promise!
• Rolling the pastry too thick: Thick pastry means an undercooked, doughy bottom. Fix: Aim for 2mm — thin enough to be delicate, sturdy enough to hold the filling.

Now Go Bake Something Beautiful

These mini lemon Bakewell tarts are everything a home-baked treat should be — buttery, zesty, nutty, and absolutely gorgeous. With a hidden ribbon of lemon curd beneath soft almond frangipane, they’re a classic British bake that never fails to impress.

Whether you’re making them for a special gathering or just because it’s Tuesday and you deserve something lovely, this recipe is a keeper. Give it a try and let me know how yours turned out! Drop a comment below, rate the recipe, and share a photo — I’d love to see your bake. And if you’re craving more dessert inspiration, check out our lemon drizzle cake recipe next!

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