These scrumptious tarts are a favorite among friends and family. The recipe consists of cupcake-size tarts made out of an anise biscuit base, layered with a homemade blackberry jam on top of which lies an almond sponge, and topped off with an oat and biscuit crumble.
Provided by Maritza.Jimenez
Categories Dessert
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 20
Steps:
- For the crust: makes 24 biscuits.
- whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
- with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
- mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
- divide the dough into two flat disks and refrigerate until firm.
- preheat the oven to 400 degrees F.
- roll out one half of the dough until it is the thickness of a button.
- with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
- bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
- repeat with the other half of the dough.
- grind the cooled biscuits until they resemble bread crumbs.
- add 3/4 cup oats to the ground biscuits.
- add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
- add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
- preheat the oven to 400 degrees F.
- fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
- bake for 5-6 minutes until lightly browned; then cool them in their tins.
- For the Jam:.
- bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
- as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
- when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
- For the frangipane (almond cream):.
- cream the softened butter and powdered sugar until pale and fluffy.
- add 4 eggs 1 at a time and blend thoroughly.
- add 1/2 tsp almond extract.
- add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
- Tart assembly:.
- fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
- top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
- bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
- let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).
Nutrition Facts : Calories 345.3, Fat 20, SaturatedFat 11.9, Cholesterol 109.9, Sodium 211.7, Carbohydrate 36.4, Fiber 2.4, Sugar 16, Protein 5.8
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maria arevalo
[email protected]I had a hard time finding fresh blackberries, so I used frozen ones instead. The tarts still turned out great.
kamala lama
[email protected]These tarts are a bit too sweet for my taste, but they're still very good.
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{cookies}@gmail.comI made these tarts for my family and they loved them. They're a great way to use up fresh blackberries.
Prince Prince
[email protected]These tarts are so delicious! The pastry is flaky and the filling is creamy and flavorful. I highly recommend them.
leen berjawi
[email protected]I've made these tarts several times now and they're always a hit. They're the perfect balance of sweet and tart.
jennifer gunderson
[email protected]These tarts were easy to make and they turned out beautifully. I'll definitely be making them again.
Pak12345 Pak12345
[email protected]I'm not a big fan of blackberries, but I really enjoyed these tarts. The almond frangipane and shortcrust pastry were so good that they made me forget all about the blackberries.
Roseline Lanugan
[email protected]I made these tarts for a potluck and they were a huge hit! Everyone loved them.
kanao tsuyuri
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion or a weekend treat.
Malik Muhammad Aqeel Awairra
[email protected]I love the tart-sweet flavor of the blackberries in these tarts. They pair perfectly with the creamy almond frangipane.
Fernando Morales
[email protected]I followed the recipe exactly and the tarts turned out perfectly. The pastry was flaky and golden brown, and the filling was creamy and flavorful.
bensoltane hajer
[email protected]These blackberry Bakewell tarts were a delightful treat! The combination of sweet blackberries, almond frangipane, and buttery shortcrust pastry was simply divine.