Hazelnut, Blueberry and Raspberry Tarts
I like to make peerie individual sized tarts using yorkshire pudding tins. This is a cracking recipe which uses ground hazelnuts (grind them yourself) as you might use ground almonds. In the pastry I used a bit of beremeal flour which is available at many country shops as well as Scoop Wholefoods in Lerwick – just to Shetlandify the end result.
Ingredients
75g plain flour
25g beremeal (optional – you can just use all plain flour)
25g ground hazelnuts
50g butter
25g caster sugar
4 teaspoons cold water
Hazelnut fragipane
50g butter – at room temperature
50g caster sugar
1 egg – lightly beaten
75g ground hazelnuts
Method
Makes 8
Rub the butter into the flours and stir in the hazelnuts and sugar.
Add the water, mix, knead very lightly and then refrigerate for a good hour.
Hazelnut fragipane
Beat everything very well together.
To finish:-
Preheat the oven to 200ºC gas 7.
Roll pastry out thinly and line the tins. Add a spoonful of fragipane, then the blueberries and raspberries or other soft fruit. add a sprinkling of sugar and bake on the top shelf for about 20 minutes until a little browned and bubbling.
