Mini blackberry bakewells
- Sarah Cook
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Makes 12
Easy
Prep: 15 mins
Cook: 15 mins - 20 mins
A star rating of 4.7 out of 5.25 ratingsRate
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Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases – best served with thick clotted cream
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
375g pack shortcrust pastry
-
1 tbsp plain flour
plus extra for dusting
-
100g butter
at room temperature
-
100g caster sugar
-
1 large egg
-
100g ground almond
-
150g punnet blackberry
-
25g toasted flaked almond
-
clotted cream
to serve (optional)
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Nutrition: per tart
-
kcal315
-
fat22g
-
saturates8g
-
carbs24g
-
sugars10g
-
fibre1g
-
protein5g
-
salt0.5g
low
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Method
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step 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.
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step 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.
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step 3
Remove from the tins and serve warm or cool, with a dollop of clotted cream if you’re feeling indulgent.
Recipe from Good Food magazine, September 2012
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A star rating of 4.7 out of 5.25 ratings
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