• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

What Charlotte Baked logo

  • Home
  • Recipes
  • About
  • Contact
  • Privacy
  • Nav Social Menu

    • Email
    • Instagram
    • Pinterest
    • Twitter

Congress Tarts (Almond & Raspberry)

334 · Mar 17, 2017 ·

I managed to drag myself away from binge watching the penultimate series of Vampire Diaries for long enough on Saturday to actually bake something, which is a result. I didn’t get round to doing the dishes, or hoovering, or whatever other chore I was supposed to be doing. But baking always takes priority, right?

You probably have never even heard of a Congress Tart, but it’s the West Country version of a Bakewell Tart, I guess. These little guys are made of all the best things – tangy raspberry jam, sweet pseudo frangipane, and crisp sweet shortcrust pastry. Plus, sprinkle some toasty flaked almonds on top if you fancy. Or be all traditional (and a bit Easter) and make a little pastry cross, just like my Grandma used to.

Congress Tarts | What Charlotte Baked

These tarts are quite possibly one of the first things I ever baked, back in the early 90s. My Grandmother used to make them all the time, as well as these delicious coconut buns that my Mum reminded me about when I called her the other week – yep, coconut buns are obviously on their way soon.

Anyway, back to Grandma.

My Grandma is basically the whole reason I know how to bake. All that ‘natural talent’ people think I have was actually learnt in my Grandma’s country kitchen. She didn’t have a stand mixer or an electric whisk, but she still managed to create amazing sweet treats that would bake me under the table if she were still here today.

Congress Tarts | What Charlotte Baked

The original recipe for these Congress Tarts is lost the sands of time, I think. But, with a little help from my BFF Google and some baking experience, I’ve managed to cobble something together. And it seems to have passed the Katie test, which I think means we’re on to a winner.

Now, don’t be scared by pastry. Pastry is second only to brownies in my list of utter baking failures, so when I say that this sweet shortcrust is totally do-able, then please believe me. Your life is going to be a whole lot easier if you have a food processor, because you want your butter cold. Cold butter is the secret to great pastry, period.

If you don’t have a food processor to get all that chilled butter into the flour, then you’re going to have to get your hands dirty and rub it in, the old fashioned way. But sometimes doing things the old fashioned way just feels right.

Make sure to refrigerate the pastry for an hour or so before using, to help keep the butter as chilled as possible. And you are going to need plenty of flour on your worktop and rolling pin, because this pastry can be a little sticky. But, the fact that we are making tiny little tarts makes transferring the pastry disks from the worktop to the cupcake cases so much easier.

If you do make a mistake, and your pastry splits, then this pastry is pretty forgiving when it comes to patching up holes 🙂 

Congress Tarts | What Charlotte Baked

Assembling the Congress Tarts is just a case of spooning some good quality raspberry jam into the bottom of the little pastry cases, and then carefully topping with a heaped teaspoon full of the almond filling. Seedless or seeded jam? It’s totally up to you. But I’m all about the seeds.

I’ve got such a soft spot for the little pastry crosses that sit on top of some of these little tarts, but go mad with flaked almonds, cute pastry shapes, or maybe even a fresh raspberry pushed into the top. Give it a try, and let me know how you get on.

Congress Tarts | What Charlotte Baked

 

Congress Tarts
2017-03-11 14:19:48
Yields 12
The West Country version of a Bakewell Tart - with tangy raspberry jam, sweet pseudo-frangipane, and crisp sweet shortcrust pastry. Top with a pastry cross or just sprinkle with flaked almonds.
Save Recipe
Print
Prep Time
1 hr 45 min
Cook Time
20 min
Total Time
2 hr 5 min
Prep Time
1 hr 45 min
Cook Time
20 min
Total Time
2 hr 5 min
For the pastry
  1. 225g (1½ cups) plain or all-purpose flour
  2. 75g (1/3 cup + 1 tablespoom) caster (US granulated) sugar
  3. 110g (½ cup) unsalted butter, cold
  4. 1 large egg
  5. 12 level teaspoons raspberry jam or conserve
For the filling
  1. 75g (2/3 cup) ground almonds
  2. 75g (½ cup) plain or all-purpose flour
  3. 1 teaspoon baking powder
  4. ½ teaspoon salt
  5. 75g (1/3 cup + 1 tablespoon) caster (US granulated) sugar
  6. 75g (1/3 cup) unsalted butter, very soft
  7. 1 large egg plus 1 egg yolk
  8. 1 teaspoon almond extract
For the pastry
  1. Place the flour and sugar in a food processor and add the cubed butter. Blitz the mixture until the butter has been completely incorporated into the flour, and then add the egg and blitz again until combined. If you do not have a food processor, you can rub the butter into the flour and sugar by hand, although this is a little time consuming. Gently knead the pastry together into a ball, and then wrap in clingfilm or plastic wrap and place in the fridge to chill for an hour.
  2. Once the dough has been chilled, preheat the oven to 180°C / 355°F (160°C fan). Place the dough on a generously floured surface and roll out using a rolling pin. Cut out rounds with a cookie cutter, and place them in a 12-hole cupcake tray - there's no need to grease the tray. Preheat the oven to 180°C / 355°F (160°C fan).
  3. Place a teaspoon of raspberry jam into the bottom of each of the pastry cases, and then set aside.
For the almond filling
  1. Place the ground almonds, flour, baking powder, salt and sugar into a large bowl and mix together. Ensure that the butter is very soft before adding to the almond flour mix - put the butter in the microwave for 10 seconds if necessary. Add the butter to the almond flour, and beat well using an electric mixer or wooden spoon. Once the mixture resembles breadcrumbs, add the egg, egg yolk, and almond extract to the mixture and beat well until a paste forms.
  2. Place one heaped teaspoon of the almond mixture on top of the jam in each of the pastry cases. Being very gentle, spread the almond mixture so that the jam is completely covered, adding a little extra of the almond mixture if necessary.
  3. Using some of the leftover pastry, cut out little strips and place them on top of each of the tarts in a cross shape. Alternatively, cover the top of each of the tarts with flaked almonds. Bake for 18-20 minutes, until golden brown. Turn the tray halfway through baking to ensure an even bake.
  4. Once baked, remove from the oven and place the tray on a wire rack to cool completely.
Storage
  1. These tarts will stay good for 3-4 days if stored in an airtight container.
By What Charlotte Baked
What Charlotte Baked https://whatcharlottebaked.com/

Related Posts

  • Almond Raspberry Drizzle CakeAlmond Raspberry Drizzle Cake
  • Soft Amaretto Cookies (Gluten Free)Soft Amaretto Cookies (Gluten Free)
  • Cherry Chocolate Hot Cross BunsCherry Chocolate Hot Cross Buns
  • Cherry Bakewell GranolaCherry Bakewell Granola
334
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Email this to someone
email
Share on Yummly
Yummly
Share on StumbleUpon
StumbleUpon
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Digg this
Digg
Share on LinkedIn
Linkedin
Print this page
Print

afternoon tea, almond, Easter, muffins and cupcakes, My Favourites, raspberry, recipes, store cupboard jam, pastry

Loved this post? Get all my latest recipes (and some subscriber exclusives) straight to your email inbox each month.

I promise not to spam you :)

Reader Interactions

Comments

  1. Katie says

    March 18, 2017 at 3:20 pm

    These are perfect for mid-afternoon work snacks because they are nice and tasty and comforting. Like a friendly little cake. I like them 🙂

  2. Elisabeth Wright says

    October 29, 2017 at 8:17 pm

    My mother always made these when I was a child I was born in England, today I made some for my 88 year old Dad, the tripe is perfect they are delicious

    • Charlotte says

      October 29, 2017 at 10:20 pm

      Thank you Elisabeth! I’m glad you (and your Dad) liked them 🙂

  3. Patricia says

    February 24, 2018 at 2:51 pm

    I’m from the US. First, thanks for the conversion. I’ve been watching The Great British BakiNg Show. The show has left me empty and unable to try recipes because there is no US conversion. Regarding these tarts, a few days ago I shared a childhood memory of my father purchasing these at a local baker in Wisconsin back in the “60’s”. They can not be purchased anymore, but now I can make them myself thanks to you!

    • Charlotte says

      February 25, 2018 at 9:02 am

      Thanks Patricia! I love the Great British Baking Show, but it sucks for you guys that they don’t convert the ingredients in their recipes.
      I’m glad I could help – please let me know if you have any problems at all! ?

      • Patricia says

        March 3, 2018 at 3:53 pm

        They worked? Changed a few things American style: 1 large egg in the filling, 1 cup of flour in the dough, and baked at 350 (we don’t have a setting for 355) baking for 20-25 minutes. Thanks again.
        ,

        • Charlotte says

          March 3, 2018 at 4:32 pm

          Yay! I’m always a little nervous that something will go wrong when I convert from UK to US, but I’m glad it all worked out 🙂

  4. Elise says

    August 9, 2019 at 11:57 pm

    Hello, can these be frozen?

    • Charlotte says

      August 10, 2019 at 6:50 am

      Yes, you could freeze these for up to three months. Defrost them overnight at room temperature, and then eat them within a few days.

Primary Sidebar

Want my latest recipes straight to your inbox every month?

  • Email
  • Instagram
  • Pinterest
  • Twitter

JOIN ME ON PINTEREST


Footer

Check out my Instagram

Unable to communicate with Instagram.

Follow @WhatCharlotteBaked on Insta

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: My Cookie Policy

Copyright © 2023 What Charlotte Baked on the Seasoned Pro Theme