Saturday, 21 September 2013

Blackberry bakewell tarts recipe

I walked along the Cuckoo Trail into Hailsham this morning and, along the way, saw a couple of women picking blackberries which reminded me that I had not yet gotten around to posting this recipe. I found it originally on the +BBC Good Food website and baked the little tarts pictured for when our friends Andy and Barbara came round for dinner. They went down so well that the plate was cleared within a few minutes! Dave and I had 'tested' a few straight from the oven earlier in the afternoon - purely to make sure they were up to standard you understand? I think they actually taste almondier when cold than when hot.

Ingredients (made 18 tarts) Apologies for the mixed measurements - I always make pastry in imperial!

For the pastry:
8oz plain flour
5oz butter
3-4 tbsp cold water

For the filling:
100g butter
100g caster sugar
1 large egg
100g ground almonds
1 tbsp plain flour
1 tbsp almond liqueur (optional)
Blackberries

Start by making the pastry. Chop the butter into cubes and rub in into the flour until the mixture resembles breadcrumbs. Add the water slowly and mix it in until you have a soft-but-not-sticky dough. Chill the dough in the fridge while you make the frangipane filling.

Preheat the oven to 200c / 180c fan / gas mark 6.

Put the chopped butter, caster sugar, egg, almonds and plain flour into a large mixing bowl. If using the almond liqueur, add it now too. (Dave had a bottle of +DISARONNO so I 'borrowed' some!) Beat all the ingredients together until combined and fluffy. Don't overmix though.

Roll out the pastry into a thin layer and use a 8-9cm pastry cutter to get circles. (The pastry in the phot was a bit too thick.) Grease a bun tin and line each of the indentations with a pastry circle. Fill each pastry case with a good tsp of frangipane and push a blackberry into the centre. I intended to use the blackberries from our garden, but there weren't enough so we got a punnet from +Waitrose instead. They were huge.

Bake the tarts for about 15 mins and try not to serve them ALL immediately!

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