Mini blackberry bakewells

Mini blackberry bakewells

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(17 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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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Frantic Flapjack
18th Sep, 2018
I made these for a buffet party and they turned out very well. If I made again, I would reduce the sugar as they were a little too sweet for my taste.
14th Sep, 2014
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??
28th Jul, 2014
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
25th Feb, 2014
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
15th Jan, 2014
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!
14th Oct, 2013
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.
13th Oct, 2013
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.
4th Oct, 2013
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.
17th Oct, 2013
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.
26th Sep, 2013
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!!


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