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Blueberry Bakewell tarts

by Urvashi Roe
Blueberry Bakewell tarts

Blueberry Bakewell tarts

PT1H15M

 
 

Why not try?

I have started running again and that means I have started to make pastry again. They are the perfect match.

Making pastry is not for those in a rush. There are stages and steps and yes that can be a bit of a faff sometimes but if you tie these into a running routine then it all works out nicely. Let me explain.

First you make the dough. Easy and quick when you use a food processor. Then you need to let the dough rest. It doesn’t matter how long. So you spend this time that the dough is resting running. I usually do my long run for around 2 hours but it’s entirely up to you. This part fits in with any running routine but I would suggest around 30 minutes minimum.

Then when you come back your dough is ready to roll out and line your pastry cases with. After that it goes in the freezer for 15 minutes. This is when you do your squats or use your foam roller to make your legs stronger.

Then you pop the tarts in to blind bake. 15 minutes. That’s your high-intensity skipping time to build up your lung capacity.

Then you whip up your frangipane mixture, prep your tarts for the oven and bake. That’s your second run. The timed run because you need to be back in 30 minutes to get your tarts out of the oven or they will burn. There’s a good incentive right?

And finally you take the tart out of the oven and while they are cooling in their tins you do your warm down. And when they are cooling on the wire rack you have a shower.

See! It works right?!

Here’s a nice easy recipe you can try with fresh blueberries which are in season right now.

Ingredients

Metric

Imperial

1
Grease 8–10 tart tins, depending on their size. Mine are about 3.5 inches in diameter
2
To make the pastry, place the cold butter, icing sugar and flour in a food processor and blitz. I use the pulse setting to avoid overworking the flour and making the pastry too tough
3
Add the beaten egg, cold water and lemon juice and pulse again until you get a ball of dough. Lightly roll the dough into a sausage shape, cover with cling film and pop in the fridge for at least 30 minutes
4
Cut the dough into 8–10 pieces, one piece for each tart tin. Roll each piece to a 5mm thickness, so it's wide enough to cover your tart tins. Line each tin and then prick holes in the base. Pop all the tins into the freezer for 15 minutes
5
Preheat the oven to 180°C/gas mark 4. Meanwhile, make the frangipane
6
Whisk the soft butter and sugar together until light and fluffy. Add half the beaten egg, half the ground almonds and half the flour. Add the rest and whisk a final time
7
Take the tart tins out of the freezer, line them with some foil and baking beans and bake for 15 minutes. Remove the beans and bake again for 5 minutes to dry out the bases. This is important as it gives you a nice crisp base
8
Spoon some crushed blueberries into each pastry case and top with about 2 tsp of the frangipane mixture. Level the frangipane out so all of the blueberries are evenly covered, then bake the tarts for 30 minutes. They should be nice and golden brown on top
9
While they are cooling, make the icing by mixing together the icing sugar and water. I like a thick consistency so all the tart is covered like a solid layer. The tarts must be completely cool before you spread over the icing. Pop some blueberries on to decorate and there you have it. A lovely blueberry Bakewell tart
 

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