Blackberry Tartlets Recipe

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!

📝 Ingredients

• 2 medium free range eggs
• 40 g plain white flour (all purpose flour)
• 60 g white caster sugar (superfine sugar)
• 265 ml whole milk
• 1 tsp vanilla extract
• 320 g ready-rolled puff pastry
• 1/2 apples
• 8 blackberries (halved)

👨‍🍳 Instructions

1. 1--- Make the pastry cream ---
2. 2Put the eggs, flour, sugar and vanilla in a large mixing bowl.
3. 3Measure out the milk and add just a splash to the bowl.
4. 4Mix until smooth and set aside.
5. 5Warm the rest of the milk in a saucepan to almost boiling.
6. 6Pour the hot milk into the bowl with the egg mixture, stirring vigorously.
7. 7Wash out the pan if it has any scolded milk in it, then return the mixture to it.
8. 8Heat 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.
9. 9Pour into a clean bowl, cover and leave to cool.
10. 10--- Make the bases ---
11. 11Preheat the oven to 200C (180C fan).
12. 12Cut the pastry into sixteen 6cm discs, positioning your cuts close together to get the most out of the pastry.
13. 13Place the pastry discs onto a baking tray lined with greaseproof paper.
14. 14Bake for 6 minutes or until the pastry has puffed up, but before it has started to take any colour.
15. 15Press down the middle of each disc to create space for filling (the bottom of a shot glass will work well).
16. 16--- Make the tarts ---
17. 17Thinly slice the apple and cut each slice into quarters.
18. 18Pop a piece into each pastry case.
19. 19Spoon a teaspoon full of pastry cream into each pastry case.
20. 20Pop a blackberry on top of each tart.
21. 21Return 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.
22. 22Make sure that the underside is full cooked and golden.
23. 23Allow to cool completely, then serve.