It’s hard to believe but summer is behind us and autumn has arrived, where did our summer go? Apple trees laden with fruit and hedgerows glistening with black jeweled blackberries always says autumn to me and sings , desserts !
I love working with frangipanne , it’s a nut based sponge usually made with ground almonds. Delicious used in pastry lined tarts, light in texture and love’s soft fruit’s and preserves. Think Bakewell tart, these are similar but just no jam.
Any left over apple & blackberry is delicious served with natural yoghurt for breakfast , my kids love it !
Mini apple & blackberry treats.
Makes approx 16/18.
Sweet Short crust pastry.
4-5 oz Blackberries.
2 tblsp Caster sugar.
3 1/2 oz soft butter.
3 1/2 oz Caster sugar.
1 egg + 1 yolk.
2oz Plain flour.
3 1/2 oz Ground almonds.
Icing sugar .
Pre heat oven 180oc.
To prepare compote, peel core and dice the apples , place in a saucepan with a little water, sugar and spices. Cook over a gentle heat until soft, add blackberries and leave to cool.
Line small petite four bun tins with a circle disc of the rolled pastry , making sure it just comes up over the edge. Not shallow. Place in fridge and leave to chill while you prepare the frangipanne.
Place the soft butter and caster sugar in a small food processor, blitz until smooth. Add eggs, flour and ground almonds . Blitz for a few seconds to combine. Using a spatula , place frangipanne in a bowl and set aside . This can be made a few days ahead, and placed in fridge.
To prepare tartlets, place a spoon of compote in the pastry shell, cover with a spoon of frangipanne. Place in pre heated oven and bake for about 10-12 mins , until lightly golden and pastry is cooked.
Cool for about 2 mins before removing from tin and place on a wire cooling rack.
To make the icing , add a little water at a time to the icing sugar to bring it to a thick icing , not dropping concistency.
When tartlets are cooled , spread a little icing on top of each, garnish with a single blackberry and a little delicate mint leaf.