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Image and Recipe Seasonal Berries (www.seasonalberries.co.uk)
These little tarts will go down well with a glass of mulled wine – and they also make a fantastic homemade gift. 
Ingredients
- For the pastry
- 225g / 8oz plain flour
- 40g /1½oz icing sugar
- 40g / 1½oz caster sugar
- 175g / 6oz chilled butter
- Finely grated rind and juice of 1 small orange
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- For the filling
- 25g / 1oz caster sugar
- ½ tsp ground cinnamon
- 125g / 4½oz blueberries
- 75g / 3oz cream cheese
- Icing sugar, to decorate
Method
- Sift the flour and sugars into a mixing bowl. Cut the butter into small pieces, stir these into the flour and then rub gently with your fingertips until the mixture resembles fine breadcrumbs.
- Mix the orange rind and juice together, then stir into the flour mixture, using a knife, until the dough just begins to stick together.
- Gather up the dough and pat into a ball, cover with food wrap and chill for 30 minutes before using.
- Preheat the oven to 220C / 425F / gas 7. Lightly grease a 24-hole mini muffin tin. For the filling, mix together the sugar and cinnamon in a small bowl. Wash the blueberries, shaking off the excess water, add to the sugar and spice mix, stir so that it sticks to the blueberries.
- On a floured surface, roll out the pastry. Using a 7.5cm/3in fluted pastry cutter, cut out 24 rounds, re-rolling the pastry if necessary. Line the greased pastry tin with the rounds.
- Place half a teaspoon of cream cheese in the base of each then top with the blueberries, pushing them down slightly. Bake for 8 minutes until the pastry is lightly golden. Allow pastries to rest in the tin for 5 minutes before carefully removing.
- Sprinkle with icing sugar and serve warm with brandy- flavoured whipped cream. These pastries freeze well, warm in the oven before serving.
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