Gluten-free Blackberry Frangipane Tarts

The lovely peeps at Tala have been very generous to me and recently sent me some Non-stick loose bottomed tartlet tins and baking beans. Finally I would be able to use the pretty floral tart wrappers I bought in Oslo at the beginning of the year! I wanted to make tarts that would suit the wrappers so I decided on some blackberry frangipane filled tarts dusted in icing sugar...

Gluten-free Blackberry Frangipane Tarts (makes 4 tarts)

Ingredients

• 200g gluten-free shortcrust pastry
• Gluten free plain flour for dusting
• Olive oil for greasing
• 85g (3oz) unsalted butter, softened
• 1 large egg, beaten
• 75g (2 1/2 oz) caster sugar
• 100g (3 1/2 oz) ground almonds
• Grated zest of one lemon
• 1 tbsp Ameretto
• 200g fresh blackberries
• Sieved icing sugar to decorate

Cooking instructions

1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease the pie tins
3. Roll out pastry on a lightly floured surface to about 8mm thick
4. Lightly press the pastry into the tins, (I use the end of a teaspoon to get a neat fluted edge) and trim.
5. Lightly prick the base of the tarts
6. Line pastry with greaseproof paper and fill with baking beans
7. Cook in the oven for 10 minutes
8. Remove paper and beans.
9. Lightly brush the tarts with some of the beaten egg.
10. Return to the oven for a further five minutes
11. Cream the butter and sugar using a food mixer fitted with a paddle
12. Gradually mix in the ground almonds, beaten eggs, lemon zest and Amaretto till well blended
13. Spoon frangipane mix into baked tarts
14. Push blackberries neatly into frangipane
15. Bake for about 30-35 mins until lightly golden and they spring back lightly when touched
16. Leave in tins on a wire rack to completely cool
17. Lightly dust with icing sugar

Have a sweet day!

Gluten-free blackberry & pear crumble slice

Remember I told you how the lovely peeps at Tala sent me a lovely new swiss roll tin which meant I could now make tray bakes? Well, I just had to try a crumble slice. As blackberry and pear is my favourite crumble flavour and I thought they would make a great colour for the centre, I went for them. We have enjoyed them cold as an afternoon snack, heated up and served with custard for dessert and, my favourite, for Sunday brunch with a dollop of greek yogurt!






Gluten-free blackberry & pear crumble slice (makes one tray, 40 x 28 x 2.5cm)

Ingredients

• 600g gluten-free plain flour
• 150g ground almonds
• 330g unsalted butter, diced
• 225g golden caster sugar
• 2 eggs
• 200g fresh blackberries
• 8 fresh pears
• 2 tbsp caster sugar

Cooking instructions

1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease a swiss roll tin
3. Mix the flour, ground almonds and sugar in a bowl
4. Rub in the butter till the mixture looks like fine breadcrumbs
5. In a separate bowl, lightly beat the two eggs
6. Lightly fold beaten eggs into crumble mixture
7. Spoon half the mix into the prepared tin and firmly push down to form the bottom crust and set aside
8. Core and thinly slice the pears
9. In a small bowl, mash the blackberries using a fork
10. Layer the pears over the crumb base and sprinkle with 2 tbsp caster sugar
11. Cover the pears in a layer of mashed blackberries
12. Sprinkle the remaining crumble mix over the top of the layered fruit
13. Bake for about 30-35 mins until lightly golden
14. Leave in tin to completely cool before cutting in to slices or squares
15. Keep refrigerated in an air tight container

Pink stitched and stone spot ribbon from Jane Means

Have a sweet day!

Blackberries

Source 1, 2, 3, 4, 5, 6, 7, 8

Today on Inspirational Pins I bring you another seasonal fruit: blackberries.

Blackberries, in botanical terminology, the fruit is not a berry but an aggregate fruit of numerous drupelets.

To see more blackberry recipes check out my Pinterest board, Blackberries. I want to have a go at the coconut and blackberry cheesecake!

Have a sweet day!