These delightful little tarts are a treat with a cup of tea or coffee, or even for a dessert after a delicious meal.
For the blueberry jam:
125g fresh or frozen blueberries
15ml caster sugar
A squeeze of lemon juice
For the pastry:
200g plain flour
100g butter, chilled and cubed
40g icing sugar, sifted
1 large egg, beaten
For the frangipane:
55g butter, softened
55g caster sugar
1 large egg, beaten
40g ground almonds
15g plain flour
To decorate:
50g icing sugar, sifted
Fresh blueberries
Method:
Preheat the oven to 170C.
In a small saucepan, combine the ingredients for the jam and heat gently until the berries start to burst. Cook for a few minutes until the mixture is very thick and has lost its watery appearance. Press through a sieve to remove the skins. Allow to cool completely.
To make the pastry, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Using a palette knife cut in the egg, press the dough all together to form a ball, wrap in cling film and chill for at least 30 minutes.
Roll out the pastry between a sheet of greaseproof paper and the cling film to 3mm thickness. Use a 5cm round cutter to cut out 12 discs. Use the rounds to line the base of a greased 12-hole, non-stick muffin tray. Cut 12 strips 1cm wide and 20cm long from the remaining pastry. Use these to line the sides of the muffin tray, carefully pressing the pastry together at the seams to seal. Chill for 15 minutes.
Place the ingredients for the frangipane in a bowl and beat with an electric mixer until smooth and thoroughly combined. Prick the bases of the pastry cases with a fork. Divide the cooled jam among them, placing half a teaspoon in each. Top with the frangipane.
Bake for 25 minutes, or until the frangipane is risen and golden. Cool in the tray for a few minutes. Transfer to a wire rack and cool completely.
Mix in the icing sugar with a little water to form a runny paste and use to decorate the tarts. Top with blueberries.
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