Makes 12
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)
Mini blackberry Bakewells
1. Heat oven to 200C/180C fan. 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, and chill.
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.