Mini blackberry Bakewells

Mini blackberry Bakewells

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(16 ratings)

Prep: 15 mins Cook: 15 mins - 20 mins


Makes 12
Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases - best served with thick clotted cream

Nutrition and extra info

  • Freezable

Nutrition: per tart

  • kcal315
  • fat22g
  • saturates8g
  • carbs24g
  • sugars10g
  • fibre1g
  • protein5g
  • salt0.5g
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  • 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)


  1. 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.

  2. 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.

  3. Remove from the tins and serve warm or cool, with a dollop of clotted cream if you’re feeling indulgent.

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Comments (22)

crichards1's picture

Just making them now, looking forward to tasting them!! I'm thinking about making them next week for a dinner party for the girls. Can i make them earlier in the day, then cook them in the evening. Will the pastry go soggy??

bobbiepotter's picture

I have made these for my Art Group and they went down a storm. I have also done them with raspberries and blueberries both work just as well.

loubie72's picture

Have made these a number of times now, for different occassions. Have used blackberry's and raspberries and both worked well. Have also frozen them and they have tasted just as lovely once defrosted. Nice with a bit of clotted cream. And great for a dessert at a party as can pick them up and eat them, no need for cutlery!

lotpot11's picture

I have made these countless times! so flawless. and really adaptable, just with strawberry jam or lemon curd they still get eaten in seconds. cannot recommend enough!

evehel's picture

I used ready-made pastry and added a small amount of blackcurrant jam to the pastry case before adding the almond mixture. Otherwise followed the instructions and made 14 tarts. They were delicious and universally appreciated by all who tried them. Easy to make and scrumptious, particularly when still warm with some cream.

fairy5's picture

I didn't have enough blackberries for the whole batch so I did half with raspberry jam. Good thing because the blackberries were boring in these and the jam was scrummy! Don't blind bake either. Turned out perfect.

baggieslad's picture

I used store-bought pastry and followed the quantities in the recipe exactly and produced 18 tarts. My wife is not usually that appreciative of my baking, but she described these as "beautiful". If you are not freezing them, the tarts need to be eaten quickly as the fresh fruit turns to mush after two or three days. Next time I will follow the suggestions of others and add a drop or two of almond extract. In terms of the fruit, I tried a few blueberries, but they lacked the necessary bite. Raspberries worked just as well as the blackberries though.

tutty29's picture

These are DELICIOUS! So quick and easy and disappeared before they had time to cool! I cheated with shop bought pastry and then put a healthy layer of bramble jam on the pastry before I put the cake mix on top and it definitely added a little more oomph.

fruitcake44's picture

Made my own sweet shortcrust pastry and like stephjb managed to make 18. Added a few drops of almond extract to the mixture and I also put a small teaspoonful of blackberry jam in each between the pastry and the filing. Was going to take them into work but my husband said they were far too yummy for the office and I have to agree!!

stephjb's picture

Delicious and surprisingly easy to make. I made my own shortcrust pastry and managed to get 18 bakewells from the frangipane mixture. Taste tested hot, straight from the oven, then served most cold as a dinner party dessert . They didn't hang around on the plate long enough for me to get the cream from the fridge!

windylindy123's picture

Really quick and delicious. Didn't fiddle with the recipe and were spot on with our lovely, freshly picked blackberries.

adelaidefreville's picture

So good and so easy! I made them with cherries, and added a few drops of almond extract. They freeze well too.

guavapucca's picture

So easy but so tasty. Made them for people for Christmas and they all loved it. This is definitely going in my little recipe book.

faye_ella's picture

Yum! So quick & easy. My mixture was really thick, I'm new to baking so didn't know if this was right. They turned out really well though and even tastier next day! I might try adding little bit of jam between pastry and aping next time to make sweeter.

lauras's picture

very nice easy to make a favorite in our house. need longer cooking time

benny287's picture

Yummy! Keep the pastry thin. Used shop bought pastry got loads of little cakes. Also used homegrown raspberries which were better than the blackberries.

andyand's picture

Have made these and they're easy and quick. For a healthier option it's also possible to leave the butter out of the filling and still have them turn out great.

jogale's picture

These are delicious & simple to make. Went down very well at a birthday party, will definetly make again. Made 24 mini tarts from half a block of bought pastry rolled thinly.

kiixi's picture

Really quick to make and love them! So do husband and sons...
Next time I'll try lmcc's tip of thin pastry, I used 12 hole muffin tin and could probably get 18 instead of 12. Would need more filling though, because I used all filling for 12 cases.

lesleymccorry's picture

Keep pastry thin to get as much filling in as possible
really tasty, def be making again


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