Recipes: Mini blackberry Bakewells

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

Ingredients

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 almonds
150g punnet blackberries
25g toasted flaked almonds
clotted cream , to serve (optional)

1. 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.
2. 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.
3. Remove from the tins and serve warm or cool, with a dollop of clotted cream if you're feeling indulgent.

PER TART

315 kcalories, protein 5g, carbohydrate 24g, fat 22 g, saturated fat 8g, fibre 1g, sugar 10g, salt 0.5 g

source: bbcgoodfood.com