Bakewell tarts!

3 layers of deliciousness!

Aprons on? Let‘s Cook!

30 mins
20 mins

These bakewell tarts are made up with a nutritious doughy base, homemade jam and a delicious frangipane made with just 3 ingredients!


  • 200g raspberries or strawberries
  • 100g almond flour
  • 80g pitted dates
  • 75g hazelnuts
  • 50g sunflower seeds
  • 50g honey (in total)
  • 20g butter or coconut oil
  • 10g chia seeds
  • 2 eggs


  • Saucepan
  • Wooden spoon
  • Measuring scales
  • Food processor
  • Small bowl
  • Mixing bowl
  • 12 hole muffin tray


Nuts, egg


1 Preheat the oven to 170c fan assisted (190c if not fan assisted)
2 Soak the dates in a small bowl of boiling water to soften them and leave to one side
3 Make the jam by placing the berries, chia seeds and 20g of honey into a saucepan on a low heat
4 Stir constantly and use a wooden spoon to break the fruit into smaller chunks if needed - after 5 minutes take it off the heat and leave to one side to cool
5 To make the base of your bakewell tarts first place the hazelnuts and sunflower seeds in a food processor/blender and blitz until crumb like
6 Next, strain the dates and add them and the butter/coconut oil to your blended nuts and continue to blitz until dough like
7 Divide the dough equally into a greased 12 hole muffin tray and use your fingers to firmly push the mixture down into the bottom of the tray
8 Now spoon a teaspoon of the jam on top
9 Next make your frangipane topping by mixing the almond flour, eggs and 30g of honey in a mixing bowl and mix thoroughly until it thickens
10 Add a teaspoon of the frangipane on top of the jam and use a fork to carefully spread it out if needed. Pop in the oven for 15-20 minutes and allow to cool before gobbling!

Fun fact! Almonds are one of the world’s best sources of vitamin E which helps to protect your body’s cells from damage!

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