Recipe for Blackcurrant and Blueberry Tarts with homemade pastry
175g Cold butter, cubed
2 Egg yolks, cold
1 Vanilla bean, scraped
6 Mini tart tins or 1 large tart tin
135g Butter, soft
2 Twinings Blueberry and Blackurrant/Apple tea bags
100g Ground almonds
1/4 tsp Salt
6 tbsp Blackcurrant jam
Using a stand mixer beat the butter, vanilla bean seeds, and sugar together until it forms a paste. Gradually add the egg yolks, beating after each addition.
Add the flour and salt and bring the dough together. Flatten and wrap in cling film before chilling for 30mins.
Once chilled, roll the dough out and line the tart tins. Trim the excess party and prick the bottom with a fork. Chill the tart cases while you make the frangipane.
Beat all the ingredients together until smooth. Place frangipane in a piping bag or leave as it is.
Assembly and serving:
Spread a tbsp of jam into the base of each lined tart. Pipe or spread the frangipane on top and place a few blueberries onto the frangipane.
Bake for 20mins 170C. Once baked leave the tarts to cool for 10minutes before removing them from the tin.
Dust the baked tarts with a little icing sugar and serve with cream or a scoop of vanilla ice cream.
Recipe provided by Twinings Tea