Blueberry Bakewell Tarts Recipe

These smart individual Bakewell tarts look like they have come straight from a patisserie window, but are actually super easy to make. Ready-rolled, flaky puff pastry is a handy shortcut for a quick and easy bake, topped with fragrant almond frangipane and juicy fresh blueberries.

Serves 8 (makes 8) -  25 mins to prepare and 20 mins to cook - 333 calories / serving - Freezable

320g pack ready-rolled lighter puff pastry
50g butter, softened
50g caster sugar
1 egg
100g pack ground almonds
½ tsp vanilla extract
250g Supersweet blueberries
2 tbsp toasted flaked almonds (optional)
icing sugar, for dusting (optional)

Shop Ingredients from Tesco Here

Preheat the oven to gas 7, 220°C, fan 200°C. Cut 2 sheets of nonstick baking paper to fit 2 baking sheets and set aside. Put the baking sheets without the paper in the oven to heat up. Unroll the pastry and cut it into 8 equal rectangular pieces. Score a 5mm border around the edge of each rectangle, taking care not to cut through the pastry. Place 4 pieces of pastry on each baking paper sheet.

Beat the butter and sugar in a
 bowl with a wooden spoon until creamy, then beat in the egg and ground almonds to make a stiff paste. Spread over each pastry rectangle, staying within the border. Scatter the blueberries over.

Carefully slide each sheet of baking paper onto a hot baking sheet. Bake for 15-20 mins until the pastry is
risen and golden. Leave on the baking sheets for a few mins, then transfer to a cooling rack.

Serve warm or cold, scattered with the flaked almonds and dusted with icing sugar, if you like.

Tip: Heating the baking sheets first helps ensure the pastry cooks through and is crisp and golden on the bottom.

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