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Mini blackberry bakewells

Mini blackberry bakewells

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Rating: 5 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 12

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

  • Freezable
Nutrition: per tart
HighlightNutrientUnit
kcal315
fat22g
saturates8g
carbs24g
sugars10g
fibre1g
protein5g
low insalt0.5g
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Ingredients

Method

  • 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.

  • 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, September 2012

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Overall rating

Rating: 5 out of 5.20 ratings
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