Blackberry Tart

The recipe looks long but it’s only because there’s three stages. This autumnal tart consists of a pastry case filled with blackberry cream, topped with autumn fruits.

blackberry tart

Blackberry Tart

For the Short Flan Pastry:

  • 1 Large Free-Range Egg
  • 150g (½ Cup + 1 Tablespoon) Butter (softened)
  • 250g (1⅔ Cup) Plain Flour
  • 1 Tablespoon Caster Sugar

For the Filling:

  • Juice of 50g (2oz) Blackberries (see method below)
  • 300ml (1¼ Cup) Double Cream
  • 50g (¼ Cup) Caster Sugar
  • Juice of 1 Lime

For the Topping:

  • 400g (14oz) mixture of Blackberries and Autumn Berries(I used 350g blackberries with 50g autumn fruiting raspberries)
  • 1 Tablespoon Caster Sugar
  • 1 Tablespoon (or more to taste) Crème de Mûre or Blackberry Gin (optional)

To make the Short Flan Pastry:

Lightly beat the egg and then tip into a large bowl keeping back a tablespoon of egg that you’ll use later. Add the soft butter to the egg and beat until they’re well mixed (I use an electric mixer for this) and then mix in the flour and sugar, beating until it comes together in a soft dough. Lightly knead, just to make sure it’s smooth and that everything is properly incorporated, then press into a disc, wrap and chill for 20 minutes.

Roll out the chilled pastry to line a 23cm loose bottomed flan tin and return to the fridge for 15 minutes to rest while you heat the oven to 160°C /320°F (fan) and slip in a baking sheet.

Prick the pastry base with a fork and place the tin on the hot baking sheet in the oven to bake for 15 minutes.

Remove the tin from the oven and brush the reserved egg over the base. If the pastry has ballooned up, prick it with a fork and gently deflate it before you brush on the egg. Return to the oven for 5 minutes until it’s cooked.

Leave to cool while you make the filling.

To make the Filling:

Put 50g blackberries into a small pan with a tablespoon of water, heat until they’re soft and then press through a sieve to extract the juice.

Put the cream into a pan, stir in the sugar and bring to the boil. Simmer reasonably robustly for a 3 minutes and then take off the heat. Stir in the lime juice and blackberry juice.

Let it cool slightly for ten minutes before pouring into your pastry case and then leave to set fully in the fridge overnight.

To make the Topping:

Place 200g blackberries, sugar and a splash of water into a small saucepan and cook for 2 or 3 minutes until the juice is just starting to run. Remove from the heat and stir in the remaining berries and liqueur (if using). Cover and leave in a cool place.

To serve:

Ease the tart from the tin and tumble or decoratively arrange your autumn berries over the top.

Enjoy.

Recipe for a delicious tart filled with blackberry flavoured cream and topped with fresh raspberries and blackberries. Perfect for autumn using wild blackberries.