Blackberry, Cinnamon and Almond Cakes
8 servings
180 minutes
Pastries with blackberry, cinnamon, and almond are an exquisite dessert from Irish cuisine, where the combination of simplicity and rich flavor is appreciated. The crispy dough made from butter and flour creates a delicate base, while the aromatic almond filling spiced with cinnamon adds warmth and depth of flavor. The sweet and slightly tart blackberry gives the dessert a vibrant freshness, while the currant jelly highlights the berry notes. The final touch is roasted almonds that add textural play. These pastries are perfect for cozy family tea times or special occasions when you want to delight guests with a refined treat.
1
Cut the butter into pieces and chop it with flour until it forms fine crumbs. Make a well, add water and salt, and quickly knead the dough. Then roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 2-3 hours.
- Butter: 120 g
- Wheat flour: 250 g
- Water: 6 tablespoons
- Salt: to taste
2
Preheat the oven to 200°C.
3
Whisk the yolk with 3 tablespoons of sugar. Add milk, ground almonds, cinnamon, and mix thoroughly.
- Egg yolk: 2 pieces
- Sugar: 5 tablespoon
- Milk: 2 tablespoons
- Ground almonds: 3 tablespoons
- Cinnamon: 0.5 teaspoon
4
Roll out the dough into a thin layer (about 3 mm). Grease the tartlet molds with butter and place the dough in them. Brush the edges with lightly beaten egg yolk and fill with almond mixture. Bake the pastries for 25 minutes. After 10 minutes of baking, cover the tartlets with foil to prevent the filling from drying out.
- Butter: 120 g
- Egg yolk: 2 pieces
5
Remove the pastries from the oven, cool them down, and fill with blackberries.
- Blackberry: 500 g
6
Slightly heat the currant jelly in a pot and pour it over the blackberries.
- Redcurrant jelly: 3 tablespoons
7
Sprinkle the pastries with chopped and roasted almonds.
- Almond: 2 tablespoons