Congress Tarts
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Congress Tarts

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5.0 from 1 vote

Indulge in the forgotten delight of Congress Tarts, exquisite treats boasting almond frangipane and raspberry jam embraced within a buttery pastry. This recipe offers a blend of Bakewell tart flavors, making it perfect for various occasions, from afternoon teas to coffee mornings. Delve into the simplicity of its ingredients and the richness of its taste, perfectly complementing your coffee or tea ritual.

Why This Recipe:

Ideal for afternoon teas and coffee gatherings.

Simple ingredients with delightful Bakewell tart essence.

Freezable for extended enjoyment.

Perfect accompaniment to coffee and tea moments.

Great for amateur bakers venturing into the realm of pastries.

Ingredients Needed:

Flour: Utilize plain or all-purpose flour.

Butter: Opt for unsalted butter, preferably very cold.

Lemon: Extract the zest from an unwaxed lemon.

Baking Powder: Ensure freshness, as it loses its efficacy over time.

Salt: Choose cooking or kosher salt.

Almonds: Ground almonds for the filling, with optional blanched and flaked almonds for decoration.

Extract: Opt for almond extract for enhanced flavor.

Jam: Choose seedless raspberry jam for a thin layer in the tart.

Eggs: Preferably large and free-range eggs for binding the pastry and filling.

Sugar: Caster sugar for both pastry and filling.

Preparing the Sweet Pastry:

Combine flour and salt in a bowl, then mix.

Cut the butter into small pieces and rub into the flour until it resembles breadcrumbs.

Stir in the sugar, then incorporate a beaten egg using a fork.

Bring the mixture together into a dough, kneading briefly.

Roll out the dough to a thickness of about half a centimeter, using extra flour to prevent sticking.

Cut out 12 rounds and place them in the tart tin.

Spoon a teaspoon of raspberry jam into each tart.

Chill the dough to harden the butter again, facilitating easier rolling and preventing shrinkage during baking.

Making the Almond Filling:

In a bowl, combine ground almonds, sugar, salt, and baking powder.

Melt the butter over low heat or in a microwave-safe bowl, allowing it to cool slightly.

Beat the melted butter into the dry ingredients using a wooden spoon.

Incorporate beaten eggs and almond extract into the almond mixture.

Baking Time:

Preheat the oven to 180°C / 350°F / 160°C Fan / Gas Mark 4.

Bake the tarts for approximately 20 minutes or until golden brown.


Raspberry jam: Substitute with any other jam, ensuring lumps are chopped first.


Coconut: Replace ground almonds with almond flour and add desiccated coconut for texture.

Citrus: Experiment with orange or lime zest for a refreshing twist.

Storage and Preparation:

Container: Store tarts in an airtight container for up to a week.

Freezer: Freeze tarts for up to 3 months.

Preparation in Advance: Prepare the pastry a day ahead, storing it in the fridge or freezing it for up to 2 weeks.

Congress Tarts

Recipe by
5.0 from 1 vote
Course: DessertsCuisine: British


Prep time


Cooking time





Simple Congress Tart Recipe.


  • Pastry:
  • 220 g flour

  • 75 g caster sugar

  • 110 g unsalted butter

  • 1 egg

  • ¼ teaspoon salt

  • Filling:
  • 12 teaspoons seedless raspberry jam

  • 80 g ground almonds

  • 15 g flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 50 g caster sugar

  • 1 egg

  • 50 g unsalted butter

  • 1 egg

  • 1 teaspoon almond extract

  • Decoration:
  • 4 blanched almonds

  • 1 tablespoon flaked almonds


  • Preparing the Pastry:
    In a food processor, combine flour, salt, sugar, and cubed butter. Pulse to combine.
    Add the egg and pulse until the mixture forms a ball. Knead briefly.
    Alternatively, mix flour, salt, sugar, and butter by hand until it resembles breadcrumbs. Add beaten egg and knead into a dough.
  • Chilling:
    Flatten the pastry into a disc and wrap in clingfilm.
    Chill in the fridge for 30 minutes.
  • Creating the Filling:
    In a bowl, mix ground almonds, sugar, salt, and baking powder.
    Melt butter and beat into the dry ingredients.
    Incorporate beaten eggs and almond extract.
  • Assembly and Baking:
    Roll out the dough and cut into 12 rounds. Place them in the tart tin.
    Spoon a teaspoon of raspberry jam into each tart.
    Divide the almond frangipane filling evenly among the tarts.
    Decorate with flaked almonds, whole almonds, or pastry crosses.
    Bake at 180°C / 350°F / 160°C Fan / Gas Mark 4 for about 20 minutes or until golden.
    Cool in the tins briefly, then transfer to a wire rack to cool completely.

Nutrition Facts

  • Calories: 264kcal
  • Carbohydrates: 27g
  • Protein: 5g
  • Fat: 16g
  • Cholesterol: 56mg
  • Sodium: 176mg
  • Fiber: 1g
  • Sugar: 11g


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