Afternoon tea is such a treat. With the generous selection of crustless sandwiches, beautiful scones served with jam and cream, and the mesmerising array of pretty patisserie bakes, I would happily indulge in this classic British tradition everyday if it weren't for the calories!
As afternoon tea is known for its small, dainty bakes and having a set of 6 petite tart cases in the cupboard and some recently foraged bilberries in the fridge, a dainty, individual bake was called for to mark Afternoon Tea Week (8th - 14th August).
These individual bilberry tarts with a lattice crust certainly fell into the petite category having measured just 6cm across! They're just so dainty! The lattice crust exposed the wonderful colour of the fruit so well. Purple. Jammy. Fruity. Delicious. Bilberries!
Now due to the dainty size of these bilberry tarts, the lattice crust was easy to achieve requiring a total of just 6 narrow strips of pastry, three laid horizontally and three vertically. The printable recipe below describes how to easily achieve a 'weaved' effect to the lattice crust, but of course if you're short of time or simply don't fancy being so precise then your individual tarts would look just as lovely and inviting 'unweaved' (ie the three vertical strips of pastry simply laid over the horizontal strips). The weave itself can be built either on a sheet of greaseproof paper which allows the lattice crust to be easily transferred to the top of the tart without disturbing the fruit, or it can be built directly on the tart itself, as I did. Both methods work well, it's just a case of using the method which works for you.
Recently I shared with you another recipe containing bilberries, individual Bilberry and Custard Crumble Tarts. Knowing that these little purple beauties produce a lot of juice I chose to blind-bake the pastry case in that bake, which worked well. In this bake, however, I sprinkled ground almonds onto the base of the raw pastry case to avoid that dreaded 'soggy bottom'. As you can see from the image beneath, the ground almonds have done their job brilliantly by soaking up the excess juice! Of course, if you're catering for somebody with a nut allergy you could blind bake the pastry case first and then mix a little cornflour into the berries before filling the cases. Alternately, another trick is to paint the blind baked pastry case with egg white, which helps to create a barrier between the juicy fruit and the delicate pastry.
Regulars to Only Crumbs Remain may have noticed that this is the third bilberry recipe I've shared this summer. They're so delicious, and are full of antioxidants. Mr E & I are lucky being able to forage for them locally, but if you're keen to try this fabulous fruit and don't live near areas of acidic soil (think moors of heather) where they grow, jars of Krakus bilberries can easily be bought from high street Polish shops or on-line at Bakers and Larners for £4.15 for a 460g jar (correct as of August 2016). Alternatively, if you enjoy gardening or have an allotment, you could consider purchasing a bilberry plant, though you may need to consider growing it in a container as it requires acidic soil.
So, let's get to it and bake.
print recipe
Hands on time: 40 - 45 mins Cook time: 30 - 35 mins Yield: 6
Specific Equipment
- 6 x Mini Tartlet Tins (ours measured 6cm x 2cm)
Ingredients
For the Sweet Pastry (Pate Sucree)
- 137g Plain Flour
- 50g Unsalted Butter, chilled & diced
- 50g Icing Sugar
- 1 Large Egg, lightly beaten
For the Tart Filling
- 100g Bilberries
- Zest of half a Lemon
- 1 tablespoon Sugar, plus extra for sprinkling
- 3 teaspoon Ground Almonds
Notes:
a) The pastry can be chilled for a day or two before use.
b) If you prefer, the lattice weave can be built on a small piece of grease proof paper which allows the design to be easily transferred to the top of the tart.
c) The pastry off cuts could be used for making jam tarts or a currant slice, for instance.
d) Other small fruits such as black currants or blueberries would be great if you're unable to source bilberries.
Debbie Gibson
Just spotted these Angela! They look delightful - so pretty 😀
Angela - Only Crumbs Remain
Thankyou Debbie, they're perfect for this time of yr now that the bilberries are starting to ripen.
Angela x
Charlotte Oates
The lattice crusts look so pretty Angela - perfect for afternoon tea 🙂 What tin have you used for these? I love the fluted shape.
Angela - Only Crumbs Remain
Thank you Charlotte 🙂 They're such a cute dinky tin and because I bought them a couple of years ago i can't remember what brand they are. They're actually individual rather than being in a tray like a muffin or patty tin and only measured 6cm diam x 2cm high.
Angela x
Betty Stamp
Angela you always bake with the most interesting ingredients! I've never even eaten a bilberry let alone know where to forage for them! Cracking job with the lack of soggy bottomness!! See what I did there....cracking.... 😀
Betty x
The Betty Stamp
Angela - Only Crumbs Remain
Hahaha, yup, I see what you did there Betty. Ooh you'll definitely have to try and buy a jar of them Betty, I'm sure you'll absolutely love them.
Thanks for popping by and commenting,
Angela x
Jacqueline Bellefontaine
They do look so pretty and you are so lucky being able to foraee for them.
Angela - Only Crumbs Remain
Ooh we definitely are lucky living to where they grow so abundantly Jacqueline,
Thanks for popping by,
Angela x
All That I'm Eating
I love bilberries and I know just where to get some...only problem is there up a rather large hill, in Wales...still I could use blueberries! These sound so good, just right for summer.
Angela - Only Crumbs Remain
Hahaha, you'll have to get your walking boots on and get picking 'em 🙂 Yeah, bilberries would be just as great in them, perfect for a later summer treat 🙂
Thanks for popping by,
Angela x
Alison
These do look lovely. I am almost convinced to buy a bilberry plant, although my raspberries have taken over the garden and I have more than I know what to do with!
Angela - Only Crumbs Remain
Ooh I'd definitely get one Alison, if you can shoe-horn it in somewhere, they really are a fabulous little berry.
Thanks for your kind comments Alison,
Angela x
Eb Gargano
Are there no end to your Bilberry talents Angela? These are so gorgeous! I am so with you on the afternoon tea thing...if only we could work out a way of making it calorie free? Actually, come to think of it, I can...I could just run several miles afterwards to make the whole thing calorie neutral!! 🙂 Eb x
Angela - Only Crumbs Remain
Hahaha, I just love bilberries Eb. If we come across a bilberry bush on our walks I just 'have' to pick a few, I've even considered collecting them in my sun hat before now 😉 Ah, I think I should get my running shoes on more often Eb, though I think I wouldn't even be able to run to the next bus stop these days.....sad really because at one point I used to absolutely love cross country running.
Thanks for popping by and your lovely comment Eb,
Angela x
Mandy
Glad to see you kept some of the bilberries for yourself Angela! Lovely recipe, I particularly like the different ways of avoiding a soggy bottom that you mention - will be trying some of these #CookBlogShare
Angela - Only Crumbs Remain
Hahaha, I definitely had to keep some of the berries for ourselves Mandy, they're such a scrummy fruit 🙂 It's good to have a few tricks up your sleeves for preventing those soggy bottoms...Mary would be impressed 😉
Thanks for your lovely comments Mandy,
Angela