Summer Fruit Cherry Mini Bakewells

Cooking Time
40 Minutes


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  • g Butter, at room temperature
  • g Caster Sugar
  • g Egg, beaten
  • g Opies Summer Berry Compote
  • g Plain Flour
  • g Ground Almonds
  • g Mini Sweet Pastry Tartlet Cases
  • g Icing Sugar
  • g Opies Cocktail Cherries

  • 1

    Step 1

    Pre-heat your oven to 200°C/180°C fan/Gas 6.
  • 2

    Step 2

    Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then fold in the flour and ground almonds.
  • 3

    Step 3

    Arrange the tart cases on a baking tray, then add a teaspoon of fruit compote to the bottom of each case. Spoon in the almond mixture (frangipane) so it sits just below the top of the case.
  • 4

    Step 4

    Bake in the oven for 20 minutes until frangipane is golden, risen and springy to touch. Leave to cool.
  • 5

    Step 5

    Sift the icing sugar into a bowl and mix with 2 tbsp cold water, until you have a thick but not quite pourable consistency.
  • 6

    Step 6

    Spoon the icing onto the tarts, enough so the tops of each are covered. Top each one with an Opies cherry and leave to set.


  • 125 g Butter, at room temperature
  • 125 g Caster Sugar
  • 1 g Egg, beaten
  • 90 g Opies Summer Berry Compote
  • 75 g Plain Flour
  • 140 g Ground Almonds
  • 18 g Mini Sweet Pastry Tartlet Cases
  • 200 g Icing Sugar
  • 18 g Opies Cocktail Cherries