Swedes are great foragers and so love to go blackberrying. Fortunately I have some blackberries growing near me too and so after going blackberrying I like to bake this delicious tart. (If necessary you can always use cultivated blackberries instead of wild blackberries.)
The pastry case uses melted butter which gives it a really luxurious taste, almost like shortbread, and yet it is so easy to make and doesn't even need baking blind. The case is then topped with ground almonds, which brings out the flavour of the blackberries. It really is easy-peasy! John Duxbury
• Place the pie dish on a baking tray in the oven in case any of the mixture bubbles over.
• Try making the glaze with some jelly, blackerry would be ideal, but red currant jelly or lingonsylt (lingonberry jam) also work well.
• The pastry is too difficult to roll out so simply press it out with your fingers. It may appear too greasy, but don't worry it will turn into a beautiful buttery pastry.
|175 g||(¾ cup)||butter|
|180 g||(1¼ cups)||plain (all-purpose) flour|
|100 g||(7 tbsp)||caster (superfine) sugar|
|½ tsp||baking powder|
|pinch of salt|
|50 g||(⅓ cup)||ground almonds (almond flour)|
|450 g||(1 lb)||blackberries|
|90 g||(6½ tbsp)||caster (superfine) sugar|
|1 tbsp||potato flour (starch) or cornflour (cornstarch)|
|3 tbsp||blackberry jelly or another dark or red fruit jelly|
1. Melt the butter for the pastry. Leave for a few minutes to cool.
2. Lightly grease a 23 m (9”) pie dish.
3. Pre-heat the oven to 200°C (400°F, Gas 6, Fan 180°C).
4. Mix the plain flour, caster sugar, baking powder and salt. Gradually beat in the melted butter until you have an evenly coloured pastry dough.
5. Line the pie dish with the pastry. Just gradually push it out with your fingers as it is too buttery to roll out.
6. Spread the ground almonds over the pastry.
7. Mix the blackberries, caster sugar and potato flour (starch) or cornflour (cornstarch) in a bowl and then spoon over the top of the ground almonds.
8. Bake for about 20 minutes until the pastry is golden brown. Leave to cool for ten minutes or so.
9. Make a glaze by heating the red currant jelly in a saucepan and simmering for two minutes. Glaze the blackberries using a pastry brush.
10. Serve with vanilla sauce or extra cooked blackberries (see below).
Extra cooked blackberries
Put 50 g (2 oz) sugar, a star anise and the zest of half a lemon in a saucepan with 100 ml (½ cup) water. Bring to the boil and simmer for 2 minutes until slightly syrupy. Add 450 g (1 lb) blackberries and stir. Leave to cool.
Vanilla ice cream
My personal favourite is to serve the pie with some extra fruit on the side and some vanilla ice cream. Do try our recipe for vaniljglass (vanilla ice cream), it is really easy and produces a lovely soft easy-to-scoop ice cream. Some recipes for vanilla ice cream involve lots of faffing around, but ours is really easy and tastes nearly as good as the more complicated recipes. I go for our easy version everytime!
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