Having made some blackberry jam I thought it was only right to find a use for it! I love Bakewell tarts – that combo of almond frangipane and jam is just delish! So I thought I’d make a blackberry version!
You can obviously use shop bought jam for this but if you fancy making it yourself then you can follow my recipe here (blackberry jam). If you have the time, and inclination, you can make your own short crust pastry (recipe below) or you can just buy the ready made stuff from the supermarket! This made one tray and three small tarts – approx 20 slices, at 299 cals each!
You will need:
For the pastry
300g plain flour
125g cold butter or dairy free ‘butter’/ spread
30g sugar (or 15g half spoon to save cals)
2 tbsp non dairy or dairy milk (optional)
Or one pack of ready made short crust pastry.
For the filling:
approx 200g blackberry jam
A handful of blackberries
A handful of flaked almonds
250g dairy free spread
100g caster sugar (or 50g half spoon sugar)
250g ground almonds
2 tbsp self-raising flour
If you are making the pastry put the flour, butter and sugar into a processor and pulse until it resembles breadcrumbs. Add the egg and pulse until it comes together into a rough dough. If it is too dry add a little milk. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20-25 mins.
Unwrap the dough (or open up your packet of ready made pastry!) and turn out onto a floured surface. Roll it out until it is large enough for your tray (l used one thought 20 x 15 cm, and then three small round tart cases).
Grease the tin or line with baking parchment and then lay the pastry tins and trim off the excess. Pop in the fridge to chill for 10 – 20 mins and preheat the oven to 200 C.
Remove from fridge, prick with a fork across the tin and line with baking parchment and fill with baking beans (or dried pulses or rice if you don’t have any). Bake for 15-20 minutes, or until the pastry is lightly golden-brown.
Remove the paper and beans and brush the pastry with a little spread, beaten egg or milk and then return to the oven for 5 mins or so until golden brown. all over with the remaining beaten egg. Remove the pastry from the oven and turn the oven down to 180 C. Once done remove and leave out to one side.
Now start on the filling. Beat the spread and sugar together until light and fluffy. Add the eggs one at a time and beat gentle each time (don’t worry if it appears to split a bit). Add the flour and ground almonds and beat together.
Spread the jam over the pastry, be as generous as you like – I love the jammy bit so I like a thick layer!
Gently spoon or pipe the filling over the top and smooth it down. Press in the whole blackberries, and sprinkle with a little sugar and flakes almonds.
Bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool.
Slice and serve – on its own or with some ice cream or custard!