Blackberry Bakewell Tart
Blackberry Bakewell Tart
Ingredients
1 large punnet of blackberries
250g plain flour
250g frozen grated butter
2 tbsp caster sugar
2-3 tbsp cold water
100g butter
100g caster sugar
1 large egg
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
100g ground almonds
30g plain flour
Handful of flaked almonds
5 tbsp Icing sugar
1-2 tsp water
Method
Preheat the oven to 180 degrees and place a heavy duty tin upside down inside
Place 250g of plain flour, 2 tablespoons of caster sugar and 250g of frozen grated butter into a food processor and pulse until the mixture resembles breadcrumbs
Add in cold water, a tablespoon at a time until the pastry begins to come together
Turn your dough out and bring together using the parchment paper
Place a second piece of parchment paper on top and use a rolling pin to press down and roll out
Once the pastry is at a few millimetres thick, cut your pastry into circles and place in a muffin tin
Trim off any excess and pop into the fridge to chill for at least 15 minutes
To make your frangipane, beat 100g of butter and 100g of caster sugar together in a bowl until fluffy
Add 1 egg and beat to combine
Mix in one tsp almond and 1 tsp vanilla extract
Sieve in 30g of plain flour and 100g of ground almonds and incorporate into the batter
Place some blackberries on top of the pastry in the muffin tin
Spoon over your frangipane mixture and use the back of your spoon to flatten the mixture down and seal the edges to the pastry
Sprinkle some flaked almonds on top
Place your muffin tray inside the oven, on top of the heavy duty tin and bake for 25 minutes
Whilst the tarts cool, make your icing by sieving 5 tbsp of icing sugar into a bowl
Add in a drizzle of water and whisk
Add half a teaspoon of vanilla and almond extracts and whisk through
Add an extra drizzle of water and whisk until mixture is smooth and runny
Once the tarts have cooled pop them out of the tin and drizzle with the icing
Finish with a final dusting of icing sugar
