An easy tart to make when you have wild blackberries to use. As well as having several bushes on my allotment ( not welcomed by the plot rep) I love foraging for these on my walks around the green spaces of Bristol. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak. Anything left over can be eaten cold the next day.
Ingredients
For the Pastry:
- 140 g plain flour
- 2 tbsps caster sugar
- 115 g unsalted butter softened
- 1 tbsp white vinegar
- butter for greasing the tin
For the Filling:
- 100 g caster sugar
- 2 tbsps plain flour
- 1 tsp ground cinnamon
- a pinch fine sea salt
- 400 g fresh blackberries
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Butter a 20 cm tart tin.
- Put all the pastry ingredients into a food processor and pulse briefly so that the mixture just comes together. Press all but 3 tbsps evenly into the prepared tin and set aside.
- Mix together all the filling ingredients except the berries. Spread three quarters of this mixture over the base of the tart. Toss the blackberries with the remaining dry mixture and tip on to the tart.
- Crumble the reserve pastry on top and bake for about 40 minutes until crumbly and golden. Serve immediately.
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