Mini Blackberry Bakewells Recipes

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MINI BLACKBERRY BAKEWELLS



Mini blackberry bakewells image

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

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 35m

Yield Makes 12

Number Of Ingredients 9

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)

Steps:

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

Nutrition Facts : Calories 315 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

MINI BLACKBERRY BAKEWELLS



Mini blackberry bakewells image

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

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 35m

Yield Makes 12

Number Of Ingredients 9

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)

Steps:

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

Nutrition Facts : Calories 315 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

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