Blackberry Tartlets Recipe

Ingredients

• 2medium free-range eggs
• 40 gplain white flour
• 60 gwhite caster sugar
• 265 mlwhole milk
• 1 tspvanilla extract
• 320 gready-rolled puff pastry
• 1/2apple
• 8blackberries, halved

Instructions

1. 1

   Mix the custard

   Put the eggs, flour, sugar and vanilla in a large mixing bowl. Measure the milk and add just a splash to the bowl, then whisk until smooth and set aside.

2. 2

   Warm the milk

   Heat the remaining milk in a saucepan until almost boiling. Pour it into the egg mixture while stirring vigorously.

3. 3

   Thicken the cream

   If the pan has any scorched milk in it, wash it out, then return the mixture to the pan. Heat gently, whisking continuously, until thick; this should take a couple of minutes. Taste to check that the flour is cooked out, then transfer to a clean bowl, cover and leave to cool.

4. 4

   Preheat the oven

   Set the oven to 200°C (180°C fan).

5. 5

   Cut the pastry

   Cut the pastry into sixteen 6 cm discs, making the cuts close together to get the most out of the sheet. Arrange them on a baking tray lined with greaseproof paper.

6. 6

   Part-bake the bases

   Bake the discs for 6 minutes, until puffed but before they take on colour. Press down the centre of each one to make room for the filling; the bottom of a shot glass works well.

7. 7

   Prepare the apple

   Thinly slice the apple and cut each slice into quarters.

8. 8

   Fill the cases

   Put a piece of apple in each pastry case, then add a teaspoonful of pastry cream to each.

9. 9

   Top with berries

   Place a blackberry on top of each tart.

10. 10

    Bake until golden

    Return the tray to the oven for a further 10–15 minutes, keeping an eye on the pastry so it does not burn. Check that the undersides are fully cooked and golden.

11. 11

    Cool and serve

    Leave the tartlets to cool completely before serving.

What are blackberry tartlets?

Tartlets are individual small tarts, and this French-inspired version combines puff pastry with pastry cream and fresh fruit. The crisp pastry contrasts with the soft filling and juicy blackberry topping.

Here, a little apple adds another layer of fruit beneath the cream. Part-baking the pastry before filling helps create a space for the toppings while keeping the bases crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 156 calories, 3g protein, 16g carbs, 9g fat.

The pastry and sugar provide much of the carbohydrate, while puff pastry and whole milk contribute fat; eggs and milk supply some protein. Pair a tartlet with plain yoghurt and fresh fruit for a more balanced dessert plate.

Why make the cream first?

Pastry cream needs time to cool before it goes into the cases, so making it first fits the method well. A small splash of milk helps the egg, flour, sugar and vanilla mixture become smooth before the rest of the hot milk is added.

Whisk continuously over gentle heat as the mixture thickens. Transfer it to a clean bowl once it is ready so it can cool before assembly.

Getting crisp pastry bases

Cut the sixteen discs close together to make good use of the ready-rolled pastry. Arrange them on greaseproof paper and bake only until puffed, before they begin to colour.

Press down the centre while the pastry is puffed to create room for the filling. Handle the discs carefully and make a shallow well rather than flattening the whole base.

Filling each tartlet

Apple first: a small piece goes into each pastry case, followed by a teaspoonful of cooled pastry cream. Keep the filling within the centre so the pastry edges can puff and turn golden.

Berry topping: place a blackberry on each tart. The recipe calls for eight berries, halved, for sixteen tartlets.

Checking doneness

The second bake takes 10–15 minutes, but use the pastry as your guide as ovens can vary. Look for golden tops and check the undersides too; they should be fully cooked and golden, not pale or doughy.

Keep watch towards the end of baking so the pastry does not burn. Let the tartlets cool completely before serving.

Serving ideas

Serve the tartlets once cooled, as a small dessert or alongside tea or coffee. Their individual size makes them easy to arrange on a serving plate.

For a fuller dessert, offer them with a spoonful of yoghurt or cream on the side. Add it at serving time rather than filling the pastry cases with extra topping.

Recipe notes & tips

• Whisk the flour mixture smooth with only a splash of milk before adding the hot milk.
• Stir continuously while the pastry cream heats so it thickens evenly.
• Let the pastry cream cool before spooning it into the pastry cases.
• Cut the pastry discs close together to make the best use of the sheet.
• Watch the tartlets closely during their final bake and check the undersides for colour.
• Cool the tartlets fully before serving so the filling can settle.

Variations

• Use raspberries: top each tartlet with a raspberry instead of a blackberry.
• Try another apple: use a different eating apple for a change in flavour and texture.
• Add citrus: stir a little finely grated lemon zest into the cooled pastry cream.
• Change the berries: use halved strawberries in place of the blackberries.
• Serve with yoghurt: offer plain yoghurt alongside the cooled tartlets.

Common mistakes to avoid

• Adding all the milk at once: start with just a splash to make the egg mixture smooth.
• Leaving the cream unattended: whisk continuously over gentle heat to prevent it catching.
• Baking the bases too long at first: take them out after 6 minutes, while puffed but still pale.
• Flattening the whole disc: press only the middle to leave a raised pastry edge.
• Overbaking the filled tartlets: watch for golden pastry and check the undersides before removing them.
• Serving them warm: allow the tartlets to cool completely first.

How to store

Store cooled tartlets in an airtight container in the fridge and eat within 2 days. The pastry may soften as it sits; if desired, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions