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Blackberry Bakewell Tart

The classic that we all know and love – the Bakewell tart. It has been one of my all time favourite recipes since I was a child and as a huge fan of almonds, it can’t get much better than this really. For me, it reminds me firmly of my childhood – a nice juicy cherry always left until last but I have put a different spin on this one by using blackberries instead of raspberries for a deeper, tangier flavour.

Blackberry Bakewell Tart

The Humble P
A classic Bakewell Tart recipe using blackberry jam
Prep Time 25 mins
Cook Time 25 mins
Course Dessert

Ingredients
  

  • 1 Just Rol Shortcrust Pastry
  • 150 g Olive Oil Butter
  • 100 g Caster Sugar
  • 150 g Ground Almonds
  • 2 Duck Eggs
  • 2 tsp Vanilla Essence
  • 5 tbsp Blackberry Jam
  • 10 Blackberries

Instructions
 

  • Preheat oven to 180ÂșC and roll out your pastry. For the recipe (because I am making individual bars) I use a brownie tin here and fill with greaseproof paper and then place my pastry on top. Fold down and fill with baking beans or rice and blind bake for 15 minutes.
  • In a bowl, mix together your butter, sugar and ground almonds and beat until creamed and then add in your eggs one by one followed by your vanilla.
  • Remove your pastry from the oven and leave to cool for 5 minutes before spreading the base with the jam. Spread your mix over the jam and then cover with your blackberries and bake between 25-30 minutes until the top is slightly golden brown in colour. Leave to cool before cutting into slices.
Keyword Bakewell tart, blackberry, jam

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