With crisp puff pastry bases, crisp apple slices, sweet pastry cream and juicy blackberries, I think they're just about the cutest, tastiest blackberry tartlets you can make!
blackberry tartlets, blackberry tarts, mini blackberry tarts
Small (6cm/2.5inch) cookie cutter
Non-stick baking sheet
For the pastry cream
free range medium eggs
For the cases
ready-rolled puff pastry
For the fruit filling
Make the pastry cream
Put the eggs, flour, sugar and vanilla in a large mixing bowl.
Measure out the milk and add just a splash to the bowl.
Mix until smooth and set aside.
Warm the rest of the milk in a saucepan to almost boiling.
Pour the hot milk into the bowl with the egg mixture, stirring vigorously.
Wash out the pan if it has any scolded milk in it, then return the mixture to it.
Heat gently until thick, stirring continuously with your whisk. It should only take a couple of minutes to thicken up. Taste to make sure the flour is cooked out.
Pour into a clean bowl, cover and leave to cool.
Make the bases
Preheat the oven to 200C (180C fan).
Cut the pastry into sixteen 6cm discs, positioning your cuts close together to get the most out of the pastry.
Place the pastry discs onto a baking tray lined with greaseproof paper.
Bake for 6 minutes or until the pastry has puffed up, but before it has started to take any colour.
Press down the middle of each disc to create space for filling (the bottom of a shot glass will work well).
Make the tarts
Thinly slice the apple and cut each slice into quarters.
Pop a piece into each pastry case.
Spoon a teaspoon full of pastry cream into each pastry case.
Pop a blackberry on top of each tart.
Return the tray to the oven for further 10-15 mins until the pastry is golden. Keep an eye on the tarts to avoid burning the pastry.
Make sure that the underside is full cooked and golden.
Allow to cool completely, then serve.
The tartlets are bitesize, so they’d make great canapés for a gathering or party.
Blackberry tartlets https://www.amummytoo.co.uk/blackberry-tartlets/