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  • Andrew Smyth

Blackberry Bakewell Tarts

This time of year is perfect for foraging as blackberries are coming into season slightly earlier than usual in a hedgerow near you. Take care to wash them thoroughly and pick from above waist-level to avoid any that may have been *ahem* "watered" by local wildlife.


This recipe was inspired by one on BBC Good Food.




Ingredients - makes 12 individual tarts

  • 375g pack ready rolled shortcrust pastry

  • 100g unsalted butter, at room temperature

  • 100g caster sugar

  • 1 large egg

  • 1/2 tsp almond extract (for frangipane)

  • 100g ground almonds

  • 15g plain flour

  • 140g blackberries (or around 50 blackberries if you're picking!)

  • 30g flaked almonds

  • 40g icing sugar

  • 1/4 tsp almond extract (for icing drizzle)

  • Double cream, to serve (optional)


Kit

  • 12-hole muffin tin, 9cm circular cutter or similar


Method

  1. Preheat the oven to 200 C / fan 180 C. Bring the pastry to room temperature then unroll onto a very lightly floured surface. Use a 9cm cutter (or cut around the rim of a pint class) to cut out 12 circles and press them gently into the muffin tin holes. Chill in the fridge while you make the filling.

  2. Beat together the butter and caster sugar for about 5 minutes until pale and fluffy. Add the egg and 1/2 tsp almond extract and beat until well combined. Sieve in the ground almonds and flour then fold to incorporate.

  3. Dollop a heaped tablespoon of the mix into each chilled pastry case and level off with a spoon. Press 4 blackberries into each case and sprinkle a few flaked almonds on top.

  4. Bake in the middle shelf of the oven for 15-20 minutes until golden brown. Remove from the tins carefully and leave to cool on a wire rack.

  5. For the icing drizzle, mix the icing sugar with 1/4 tsp almond extract and a few teaspoons of water and mix until is just a little runny and falls off the sppon easily. Drizzle over the bakewells. Serve with double cream if you're feeling indulgent!

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