Roll out the pastry on a lightly floured surface and stamp out 12 circles with an 8-9cm cutter. Use a tart shaper dipped in flour to press dough into tart shell. Poke bottom with a fork and bake 10-12 minutes at 450. Mash blackberries and lemon zest together lightly in a small bowl. For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Divide blackberry mixture evenly into the bottom of mini tarts. https://www.allrecipes.com/recipe/137839/blackberry-puff-pastry-tarts Preheat oven to 200 C / Gas 6. And with everything being an individual serving it’s cute too! Heat oven to 200C/180C fan/gas 6. Makes 20-24 tarts. Place mini pastry cases on a baking tray. Stir in the brown sugar. Whisk brown sugar, honey, egg, butter, vanilla extract and salt together in a … Use to line the holes of a bun tin. Cool completely. Lemon Filling Instructions: Pipe lemon filling into prepared tart shells and top with blackberry and mint. You don’t have to worry about it tasting too cinnamon-y as it really just provides a little more comfort to the filling and not necessarily a spiciness. These mini blackberry pies are a cinch to make but the blackberry filling is absolutely to die for good. Shape dough into 1″ balls and place in an ungreased mini muffin pan.
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