Use up seasonal fruit in mini almond tarts with frangipane filling and crisp shortcrust cases – best served with thick clotted cream
Prep:15 mins
Makes 12
375g pack shortcrust pastry1 tbsp plain flour, plus extra for dusting100g butter, at room temperature100g caster sugar1 large egg100g ground almond150g punnet blackberry25g toasted flaked almondclotted cream, to serve (optional)
STEP 1Heat 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.STEP 2To 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.STEP 3Remove from the tins and serve warm or cool, with a dollop of clotted cream if you’re feeling indulgent.
