Blueberry Bakewell Tarts
For the blueberry jam
1 tbsp caster sugar
Squeeze of lemon juice
For the pastry
200g plain flour
100g unsalted butter, chilled and cubed
40g icing sugar, sifted
1 large egg, beaten
For the frangipane
55g unsalted butter, softened
55g caster sugar
1 large egg, beaten
40g ground almonds
15g plain flour
- Combine the ingredients for the jam in a small saucepan and heat gently until the berries start to burst. Cook for a few minutes until the mixture is very thick and has lost its watery appearance. This took longer than I thought so be patient. Press through a sieve to remove the skins, then allow to cool completely.
- To make the pastry, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Using a palette knife cut in the beaten egg, then press together to form a ball of dough. Wrap in clingfilm and chill for at least 30 minutes.
- Roll out the pastry between a sheet of greaseproof paper and the clingfilm to 3mm thickness. This took me a while and I ended up rolling without the clingfilm on top, whilst I’m sure it’s better if you can, it was fine for me. Using a cutter (5cm round), cut out 12 discs and use to line the bases in the muffin tray. Cut 12 strips 1cm wide and 20cm long from the remaining pastry; use these to line the sides in the muffin tray. Make sure you press the pastry together to make sure there are no holes. Chill for 15 minutes.
- Preheat the oven to 170oC / 325oF / gas 3. Place the ingredients for the frangipane in a bowl and beat with an electric mixer until smooth and thoroughly combined.
- Carefully prick the bases of the pastry cases with a fork, then divide the cooled jam among them. Top with the frangipane. Bake for about 25minutes or until the frangipane has risen and is golden. I’d recommend checking on them after about 20 minutes to make sure you don’t over cook them. Cool in the tray for a few minutes, then transfer to a wire rack to cool completely.
- Serve with a sprinkling of icing sugar and a cup of tea 🙂