Mini blackberry Bakewells
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Mini blackberry Bakewells

By Sarah Cook

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

  • Prep:15 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 315
  • fat 22g
  • saturates 8g
  • carbs 24g
  • sugars 10g
  • fibre 1g
  • protein 5g
  • salt 0.5g

Ingredients

  • 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 almonds
  • 150g punnet blackberries
  • 25g toasted flaked almonds
  • clotted cream, to serve (optional)

Method

  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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