So on the way back from work the other day I decided to be a greedy bastard and pick some of the last remaining blackberries of the season, leaving some for the birds of course, and being an idiot freaking out whenever I touched a spider by accident… when I got home I was at a bit of a loss as to what to do with them, I just wasnt feeling a basic muffin or whatevz. I wanted something more, as I am just a very greedy person. There was very little in my cupboard apart from a handful of flaked almonds and the end of a nag of ground almonds. So I decided to whip up some pastry and make 6 deep filled and delicious blackberry bakewells in my 6 hole muffin pan instead. Just enough for a few friends- or one very greedy person (me). The pastry recipe makes a little extra pastry so feel free to make a little jam tart or something if your feeling extra greedy… or use it to top a pot pie for dinner?? whatever makes you happy…..
1 ½ cups plain flour
¾ cup vegetable fat
ice cold water as needed
pinch o’ fine sea salt
½ cup blackberries, plus extra for bottom of each tart
¼ cup unrefined golden caster sugar
¼ cup vegan margarine/ vegetable fat
2 tsp almond extract
½ tsp vanilla extract
1 flax egg (1 tbsp ground flaxseed + 2 tbsp water- whisked together and set aside to thicken)
1/3 cup ground almonds
3 tbsp plain flour
½ tsp baking powder
3 tbsp almond milk
a handful of flaked almonds for topping.
Lightly grease a 6 hole muffin pan and preheat the oven to 180c/350f. To make the pastry rub the fat into the flour until you have a nice golden crumbly mixture. Make a well in the centre and add a little of the ice cold water, carefully stir in until the dough starts to come together, adding extra water a tbsp at a time as needed. Shape the pastry into a block and wrap it up in Clingfilm. Transfer the to the fridge to rest for about 30 minutes. Get the pastry out of the fridge and carefully roll out to about ½ cm thick, cut out 6 circles of pastry using pastry cutter about 1” or so bigger than the top of the muffin holes. Carefully place the cut out circles of pastry into the muffin tin and press into place.
To make the filling, cream the fat with the sugar until light and fluffy, beat in the flax egg and the extracts. Add the ground almonds, flour and baking powder, almond milk and fold everything together using a fork until no dry bits remain, being careful to not overmix. Fold in the ½ cup of blackberries and spoon carefully into each tart case. Smooth over the tops and sprinkle over flaked almonds. Bake for 30-35 minutes in the preaheated oven until love and browned. Leave to cool completly in the pan before carefully removing with a small pallet knife and transferring to a wire rack to dust with icing sugar before serving.