Welcome back to The Seasonal Bakery: Golden Hour Collection, a series celebrating the beauty of seasonal ingredients and transforming them into simple, delicious bakes inspired by the changing seasons.

For Episode 4, I’m celebrating one of late summer’s most treasured fruits: the blackberry.

These Mini Blackberry Bakewell Tarts are a seasonal twist on the beloved British classic, combining buttery pastry, a layer of sharp blackcurrant jam, soft almond frangipane and juicy fresh blackberries. Finished with a delicate lemon icing drizzle and curls of lemon zest, they’re the perfect bake for those golden late summer days when the hedgerows are full of berries.

Bakewell tart has always been one of those nostalgic desserts that feels timeless. Traditionally made with raspberry jam and almond frangipane, this version leans into the deeper, more complex flavours of late summer by pairing blackberries with blackcurrant.

The result is a beautifully balanced tart: crisp pastry, rich almond filling, bursts of berry sweetness and a fresh citrus finish.

Why blackberries work so beautifully in a Bakewell tart

There’s a reason berries and almonds are such a classic pairing. The soft nuttiness of almond frangipane provides the perfect canvas for fruit, allowing the natural sweetness and acidity of berries to shine.

While a traditional Bakewell tart often uses raspberry jam, blackberries bring something slightly different. They have a deeper, more complex flavour with a gentle tartness that cuts through the richness of the buttery pastry and almond filling.

Blackberries also feel perfectly suited to this time of year. They mark that transition between summer and autumn, still bright and juicy, but with a slightly more intense flavour that works beautifully alongside warming almond notes.

For this version, I’ve paired fresh blackberries with blackcurrant jam. The blackcurrant adds another layer of richness and sharpness, creating a filling that feels much more seasonal than simply using a sweeter preserve.

What makes a great Bakewell tart?

A really good Bakewell tart comes down to balance. You want:

crisp, buttery pastry
a generous layer of tangy fruit
a frangipane filling

The pastry should be thin and delicate rather than thick and heavy. This gives the filling the chance to shine while still providing that satisfying buttery bite.

The frangipane is arguably the star of the Bakewell tart. Made with ground almonds, butter, sugar and eggs, it should bake into a soft, almost cake-like layer that is rich but not dense.

How to make the perfect almond frangipane

Frangipane is one of my favourite fillings to bake with because it feels luxurious but is surprisingly simple to make.

A few tips will help you achieve the perfect texture:

1. Use softened butter

Make sure your butter is properly softened before mixing. This allows the butter and sugar to become light and creamy, creating a smoother frangipane mixture.

2. Beat the butter and sugar well

Don’t rush this step. Creaming the butter and sugar together helps incorporate air into the mixture, resulting in a lighter almond filling rather than a dense one.

3. Add the eggs gradually

Adding the eggs one at a time helps prevent the mixture from splitting and creates a smoother texture.

4. Don’t overmix once you add the almonds

Once the ground almonds and flour are folded through, mix just until combined. Overworking the mixture can make the finished tart heavier.

5. Let the frangipane do the work

It should look slightly soft before baking. The filling will puff gently in the oven and set into that signature Bakewell texture: golden on top with a beautifully moist almond centre.

Can I make these Mini Blackberry Bakewell Tarts ahead of time?

Yes! These mini blackberry Bakewell tarts are a great make-ahead bake, and preparing some of the components in advance can make the final assembly much easier.

Pastry

The pastry can be made up to 3 days ahead and stored wrapped in the fridge. You can also freeze the pastry dough for up to 3 months. Simply defrost overnight in the fridge before rolling and using.

For an even easier bake, you can prepare and line the tart cases a day ahead. Keep them covered in the fridge until you’re ready to blind bake.

Frangipane

The almond frangipane can be made 1–2 days ahead and stored in an airtight container in the fridge. Bring it back to room temperature before using so it spreads easily into the tart cases.

Assembled unbaked tarts

You can prepare the tart cases with the blackcurrant jam and frangipane filling a few hours before baking. Keep them chilled until ready to bake, then add the fresh blackberries just before they go into the oven.

Finished Bakewell tarts

The baked tarts will keep beautifully for 2–3 days in an airtight container at room temperature. For the best finish, add a generous drizzle of icing and fresh lemon zest shortly before serving.

These mini Bakewell tarts are also delicious served slightly warm, so you can gently reheat them for a few minutes before serving if you prefer a softer, freshly baked texture.