Mini blackberry bakewells

• pack shortcrust pastry↗375g g
• plain flour↗1 tbsp tbsp

  plus extra for dusting

• butter↗100g g

  at room temperature

• caster sugar↗100g g
• large egg↗1
• ground almond↗100g g
• punnet blackberry150g g
• toasted flaked almond↗25g g
• clotted cream↗

  to serve (optional)

Step-by-step instructions

1. 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. 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. 3

   Remove from the tins and serve warm or cool, with a dollop of clotted cream if you’re feeling indulgent.