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
- 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
- Preheat oven to 180ºC 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.
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