NZ Woman's Weekly

Mini blackberry and blueberry bakewells

  • Meal Type

  • Servings

  • Courses


Ready in 50 minutes, makes 11 x 9cm tarts.

These are seriously substantial. If you prefer something smaller, reduce the size of your tin and adjust your cooking times.

  • 375g shortcrust pastry, ready rolled
  • 1 tbsp flour
  • 100g softened butter
  • 100g caster sugar
  • 1 egg
  • 120g ground almonds
  • 1/2 cup fresh or frozen blackberries
  • 1/2 cup fresh or frozen blueberries
  • 25g toasted flaked almonds
  • Icing sugar, to dust

1. Preheat the oven to 185°C fan bake. Grease 11 muffin tins, 9 x 4cm each.

2. Cut pastry into 11 circles with a 10cm cutter. Line muffin tins and chill.

3. Beat the flour, butter, sugar, egg and almonds together in a bowl. Divide filling between tarts.

4. Top with blackberries and blueberries. Press them into the mixture, scatter with flaked almonds and bake for 30 to 35 minutes or until golden.

5. Set aside to cool, then dust with icing sugar.

Cook’s tip:
These make a lovely dessert – serve warm with a little yoghurt and softly whipped cream mixed together.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author

One Response to “Mini blackberry and blueberry bakewells”

  1. laura_actually Mar 17 2013, 7:16pm

    I must have these soon.

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