Mini bramble bakewells

These mini tarts are variations of the classic Bakewell tart. Instead of strawberry jam, I've used blackberry, which seemed fitting as Autumn is drawing near and I decided to make many little tarts instead of one big one, to feed my friends more easily (plus, they look sweet)!

Ingredients (Makes 26)

For the pastry

250g plain flour

125g butter

Splash of water

For the almond sponge

60g butter

60g caster sugar

1 egg

60g ground almonds

1 tsp almond extract

26 tsp of blackberry jam

A handful of flaked almonds

Method

1. Make the pastry by rubbing together the flour and butter in your fingertips.

2. Add the water and mix until a ball is formed.

3. Chill in the fridge for at least 30 mins then roll out when at room temperature again.

4. Preheat the oven to 200C.

5. Roll out the pastry and, using a cutter, cut out rounds to fill cupcake tins.

6. Prick each case with a fork then chill for 30 mins.

7. Line each pastry case with foil then pour in baking beans.

8. Bake blind for 10 mins then remove beans and bake for another 3 mins.

9. Turn down the oven to 180C.

10. For the almond sponge, mix the butter, sugar, egg, ground almonds and almond extract.

11. Fill each case with a tcp of jam then top with the almond sponge.

12. Sprinkle over the flaked almonds and bake for a further 20 mins until golden.