Following the great success that was our MacMillan Coffee morning last week and our further announcement of the winning bake, you must wait no longer to try it out for yourself. Our star baker, Dominic, whipped up a frenzy with his Blackberry Bakewells and here is the recipe to try out for yourself. So without further ado; Ready, Set, BAKE!
Recipe: Mini Blackberry Bakewells
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 cold, with a dollop of clotted cream if you’re feeling indulgent.
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)
As ever, do send us pictures of your recreations and adaptations to us on Twitter @VictoirePress as we’d love to see them!