Friday, November 29, 2013

Blackberry Oyster Cakes

 These are just the loveliest little sweet treats.  They look beautiful on a dessert table.

Preheat oven to 375 degrees
2 mini muffin tin, sprayed with release
A rolling pin to roll the dough
3 inch round cookie cutter
paring knife

Basic Sweet Pie Dough
2 1/2 cups all-purpose flour
pinch salt
2 teaspoon sugar
1 cup (2 sticks) unsalted butter chilled and cut into small pieces
1/4 to 1/2 cup ice water 

In  a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 10 seconds.

With machine running, add ice water in slowly through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To sample, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal disc wrap in plastic. Transfer to the refrigerator and chill for 1 hour.

Cake Batter:
1/4 cup butter
1/4 cup sugar
1 3/4 Tablespoon self rising flour
1/4 cup ground almonds
1 egg, beaten
1 tsp. almond extract

Beat the butter and sugar until light and fluffy.  Add egg and continue to beat.  When fluffy and well incorporated add flour, ground almonds and extract.  Mix well.  Set aside.

Creamy Frosting:
1/4 cup unsalted butter, room temperature
1/2 cup confectioner's sugar
few drops vanilla extract

Beat butter until creamy, add confectioner's sugar continue to beat until creamy.  Add extract beat until well incorporated.  Set aside.

6 Tablespoons Blackberry Jam

Assembly of Oyster Cakes:
Roll out pastry dough into 3 inch rounds a total of 16.  Place one round into prepared muffin tins.  Press down gently to form a nice pie crust in each tin. 

Spoon a heaping teaspoonful of prepared cake batter into each muffin cup.  Bake for 20 minutes.  Let cool completely.

With a sharp paring knife, cut around the sponge cake and remove for later.    Spoon 1 teaspoon of blackberry jam on to the bottom of the pastry shell and then pipe out creamy frosting on top of jam. I used a star tip.   Place Sponge cake back on top of frosting.  Dust with confectioner's sugar.  Your done.  They are as cute as can be.  Great for afternoon tea with the girls.  Of course, you can use other jams or lemon curd.  Enjoy!

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