Blackberry Bakewell Tarts - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup and 3/4 cup quick-cooking oats, separated
1 teaspoon anise extract, divided
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons melted butter
1/4 cup and 1 tbsp cold unsalted butter, cubed
5 tablespoons granulated sugar
1/2 cup cold milk
1/4 cup milk
12 ounces blackberries
4 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/2 tablespoon lemon juice
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
4 room temperature eggs
1/2 teaspoon almond extract
1/2 cup almond flour
1/2 cup all-purpose flour

Preparation

For the crust: makes 24 biscuits.
whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
divide the dough into two flat disks and refrigerate until firm.
preheat the oven to 400 degrees F.
roll out one half of the dough until it is the thickness of a button.
with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
repeat with the other half of the dough.
grind the cooled biscuits until they resemble bread crumbs.
add 3/4 cup oats to the ground biscuits.
add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
preheat the oven to 400 degrees F.
fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
bake for 5-6 minutes until lightly browned; then cool them in their tins.
For the Jam:
bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
For the frangipane (almond cream):
cream the softened butter and powdered sugar until pale and fluffy.
add 4 eggs 1 at a time and blend thoroughly.
add 1/2 tsp almond extract.
add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
Tart assembly:
fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).