Thursday, 14 February 2013

Tea Time: Tipsy Blueberry Mini Bakewell Tart

What come to your mind, when you think about tea time? Simply having a cup of tea? Or will there definitely some lovely tea time treats? Sweet of Savoury?
Then there is also the question, what kind of teat you will have. At my place it can be quite a challenge. I think I have about 1,000,000 types of different tea ... or maybe a little less. It's simply a lot: tea bags, loose tea, green tea, black tea, red tea, fruit tea, herbal tea, flavoured black tea with, orange, cherry, marzipan, toffee or spices like cinnamon or cardamom, and so on. Here is a small part of my tea tin collection ...


Look to the front, I also found something else: sugar sticks. They are a nice way to sweeten your tea and are looking good. In case of emergency you can have them as a treat as well. 

Anything else? Is there any tea grown in your area. Sorry to say, English tea is not grown in England, but, hey, no worries. 
No matter how you like your tea time, a good cuppa is always appreciated and can be helpful to wind down or simply let your worries slip back into the shadows.

I don't know about you, but I like my tea time treats sweet. I still have fond memories of the last bakewell tart I had. That's why I decided to mess a bit with the recipe and adjust it minimally to my needs ... make it smaller, make it a Tipsy Blueberry Mini Bakewell Tart. 
Oh ... what a shame ... now I wrote what I didn't want to, because I don't want you to get me wrong. The 'Tipsy' part is not the adjustment to my needs, it's the 'Mini' part. Puh, I hope you believe me.


Well, from the amount of ingredients you still could do a normal sized one, but that way we are having four small ones.

Ingredients:
250 g puff pastry
4 tbs blueberry preserve or ...
3 eggs
120 g sugar
120 g butter, melted
50 ground almonds
2 tbs almonds schnaps of amaretto
Vanilla icing sugar for dusting

Method:
The first task is to get the puff pastry divided among four pastry cases. Try to make it fit nicely and remove any protruding pastry at the edges. I wish I would be a bit more skillful at those things.
Prick the pastry at the bottom with a fork and then get a tablespoon of blueberry preserve on each of the four corresponding bottoms.
Get yourself a bowl an crack in the eggs. Did it ever happen to you when cracking an egg that just the shell breaks easily, but the thin membrane beneath it remains intact? Strange!
Whatever, pour in the sugar and whisk it together whisk the eggs until it looks not too orange anymore.
Then add the ground almonds, almond schnaps (or amaretto), and the melted butter. Whisk through to mix well. Divide the frangipane mixture among the four pastry cases by pouring it over the blueberry preserve. Fine! So far we managed quite good and easily.
Now transfer it to the oven at 200°C for 30 minutes.
When ready and the almond-egg mixture has set properly get it out. Serve them with icing sugar sprinkled on top. You may wait with that until they have cooled down ... or you may just go for it.



I have a another cuppa!!! 

Oh, I enjoyed that very much, I think after a year it's time to use it again and link it up to Bloggers Around the World: Great Britain.

12 comments:

  1. Yummy tart!!
    Have a nice afternoon

    ReplyDelete
    Replies
    1. Thank you, Manu! Have a great day as well!

      Delete
  2. The bakewell looks great, but I baulk at any kind of sugar in my tea, I don't have milk either.

    ReplyDelete
    Replies
    1. Thank you, Janice! As long as you get the desired effetcs of the tea, everything is fine, I guess. I'm a bit shaky. I have no clear concept on how I have my tea. Sometimes that way and sometimes differently.

      Delete
  3. Oh, I am going to try this. It sounds wonderful.

    I received for Christmas some stirrers that have hard honey at the end. You swirl the honey into the tea. Lovely.

    ReplyDelete
  4. I need to add Bakewell tarts toy baking bucket list this year. I'll have to try a tipsy raspberry version for the hubby :)

    ReplyDelete
    Replies
    1. Raspberry will be doing a ood job. You only have to decide to what make it tipsy with.

      Delete
  5. I have never had a tipsy Bakewell tart before - but I could definitely get used to it. It looks scrumptious.

    ReplyDelete
    Replies
    1. Thank you! I can imagine that. I should have them more often, too.

      Delete
  6. I love bakewell tart, this looks gorgeous. yum

    ReplyDelete

Why not leave a comment!? I love to receive messages.