These are a nice little treat and a great way to use up blueberries as you only need 125g. Try as I might, raw blueberries really don’t do anything for me, but in muffins or a pie they come to life. I made these yesterday to fulfil a colleague’s request, as he asked for blueberry muffins or cherry bakewells so I thought these felt like a good compromise. They do take a bit of time to make though as you’ll need to put the pastry in the fridge to chill at various points in the process but it’s a great recipe to fit in around other Sunday cooking.
100g, chilled salted butter,cubed
200g plain flour
40g icing sugar
For the blueberry filling:
1 tbsp caster sugar
Squeeze of lemon juice
For the frangipane:
55g salted butter, softened to room temperature
55g caster sugar
40g ground almonds
15g plain flour
1 large egg
2. Beat the egg then mix into the crumbed mixture. Gently knead into a dough but don’t overwork it to keep the pastry nice and short. Then wrap in cling film and put in the fridge to rest for at least 30 minutes.
5. Allow to cool and then push through a sieve. This may take some time if you want to get as much juice out as possible whilst keeping the skins separate. Then set aside.
6. Roll it the chilled pastry as thin as you dare – the thinner the better. If it’s a warm day, you may want to fold up the rolled out pastry and put it back in the fridge before cutting out circles. If you do refrigerate it, roll it out again once you take it out to smooth out any creases.
7. Grease a 12-well muffin tin. Use a round cutter or large glass if you’re struggling, to cut out 12 rounds to form the bases of the pastry cases. You may need to gather the remnants together and re-roll to get the full 12. You may also need to re hill the dough if it becomes unworkable. Place these into the base of each well.
8. Cut inch-wide strips from the remaining pastry to form the sides of the cases, merging it carefully with the edges of the bases and at the join.
10. Just before you take the cases back out of the fridge, preheat the oven to 160C fan and then make your frangipane. Do this by creaming together the butter and sugar, mixing in the egg and folding in the flour and ground almonds.
11. Remove the pastry cases from the fridge and spoon the blueberry filling into the base of each case, dividing as evenly as possible.