For the pastry
- 225g/8oz plain flour
- 40g/1½ oz icing sugar
- 40g/1½ oz caster sugar
- 175g/6oz butter, chilled and cut into small dice
- Finely grated rind and juice of 1 small orange
For the filling
- 25g/1oz caster sugar
- ½ tsp ground cinnamon
- 125g/4½ oz blueberries
- 75g/3oz cream cheese
- Icing sugar, to decorate
Method
First make the pastry. Sift the flour and sugars into a mixing bowl. Rub the butter into the flour mix t u r e w i t h yo u r fingertips until it resembles fine breadcrumbs.
Mix the orange rind with the juice and stir them into the flour mixture with a table knife until a dough starts to form. Using your hands, shape the dough into a ball, cover with clingfilm and chill in the fridge for 30 minutes.
Preheat the oven to 220°C, 425°F, Gas 7 and lightly grease a 24-hole mini-muffin tin.
For the filling, mix the sugar and cinnamon in a small bowl. Rinse the blueberries, shaking off the excess water, and stir them into the sugar and spice mix to coat.
Roll out the pastry on a lightly floured surface. Using a 7.5cm/3in fluted pastry cutter, make 24 rounds and use them to line the muffin-tin holes.
Spoon ½ tsp of cream cheese into each pastry case and top with a few blueberries, pushing them into the cream cheese.
Bake in the preheated oven for 8 minutes until the pastry is golden. Leave to rest in the tin for about 5 minutes before turning out.
Sprinkle with icing sugar and serve warm.
