Blueberry & Blackcurrant Mini Bakewell

Recipe

Perfect for any budding baker, these fruity cake desserts are a great way to spend your Sunday.

Serves: 6 | Prep time: 15 mins | Cooking time: 25 mins  

British | Vegetarian | Starter

Ingredients

• 1 x 375g Sheet Greenvale Ready Rolled Shortcrust Pastry
• 100g Grandessa Blackcurrant  Jam
• 55g Greenvale Unsalted Butter
• 55g The Pantry Caster Sugar
• 1 x Large Egg
• 45g The Pantry Ground Almonds
• 10g The Pantry Flaked Almonds
• 1 x tsp Vanilla Essence
• 15g The Pantry Plain Flour
• 36 Fresh Blueberries
• 12 Hole Pie Tin

Method

1. Pre-heat the oven to 170ºC/325ºF/Gas Mark 3.
2. Unroll the pastry and use an 8cm round cutter to cut 12 rounds out of the sheet.
3. Lightly grease the pie tin.
4. Put the pastry rounds in the holes.
5. Put a small teaspoon of the jam on top of the pastry.
6. In a food processor mix the flour, egg, butter, caster sugar, ground almonds and vanilla essence until smooth and well blended.
7. Divide this between the pastry cases.
8. Put 3 fresh blueberries on the top of the batter and sprinkle over the flaked almonds.
9. Bake in the oven for 20-25 minutes until golden and risen.