- 375g pack shortcrust pastry
- 1 tbsp plain flour, plus extra for dusting
- 100g butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g caster sugar
- 1 large egg
- 100g ground almond
- 150g punnet blackberry
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 25g toasted flaked almond
- clotted cream, to serve (optional)
Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use to line the holes of a bun tin. Chill while you make the filling.
To make the filling, beat together the butter, caster sugar, egg, ground almonds and flour. Divide the filling between the tarts, pushing in the blackberries as you go. Scatter over the flaked almonds and bake for 15-20 mins until lightly golden.
Remove from the tins and serve warm or cool, with a dollop of clotted cream if you’re feeling indulgent.