Make the most of the last of the seasons blackberries with this delicious tart. If you can’t find any growing wild use cultivated ones (available from supermarkets) or use raspberries as a substitute.
For the pastry:
- 100g whole hazelnuts*
- 200g plain flour
- 100g unsalted butter
- 50g caster sugar
- 1 egg plus a little cold water
* I use whole hazelnuts for the pastry as I prefer a coarser texture to the shell of the tart but feel free to use ground hazelnuts instead.
For the filling:
- 85g unsalted butter, softened
- 175g caster sugar
- 175g ground hazelnuts
- 2 eggs, lightly beaten
- 250g blackberries
- Icing sugar to serve
- To make the pastry: Blitz the hazelnuts until roughly ground. Add the flour, butter and sugar. Blitz again until the butter is combined. Add the egg and process until a ball of dough is formed adding a little cold water if necessary. Leave to rest in the fridge for 1 hour.
- Preheat the oven to 190℃. Roll out the pastry and line a 23cm fluted, loose bottomed flan tin. Prick the base of the pastry case with a fork then line with greaseproof paper and baking beans. Bake for 10 minutes. Remove the beans and paper and return to the oven for a further five minutes.
- To make the filling: Reduce the heat of the oven to 170℃ (if cooking immediately or preheat the oven to 170℃ if you haven’t already done so). Cream the butter and sugar together until light and fluffy either by hand or using an electric whisk (which is much easier). Gradually add the eggs beating after each addition.
- Fold in the ground hazelnuts followed by half the blackberries. Pour into the cooked pastry case then arrange the remaining blackberries on top of the tart. Bake for 45 minutes or until golden and set. Dust with icing sugar before serving. Delicious served warm or at room temperature with vanilla ice cream.