I just popped one of these in the oven and so I thought I’d write the recipe up while I still have the luscious smells wafting up from the kitchen and before I need to run downstairs and make custard for the girls.
The blackberries are just about from the allotment. My new allotment neighbour has decided to pull up all the bramble on his side and instead plant some mulberry bushes. So we grabbed what was left before he burned the lot. I’m a little sad as I loved my protective bramble border. But he means well and hopefully he’ll share the mulberries when they fruit!
This really is a lovely autumnal tart which is well worth the effort of making pastry. If you are a runner then see my post on a pastry making running schedule! It fits incredibly well and is my little post run treat. I’m running for a marathon you see and not to lose weight.
Instead of blackberries you could use sloe berries, apples, apricots, plums, or a combination or whatever you fancy. Just make up the weight noted in the recipe so you have the right balance of fruit and crumble topping!
[recipe title=”Blackberry Crumble Tart” servings=”8 slices” time=”60 mins” difficulty=”Intermediate”]
For the pastry
- 200g plain flour
- 100g cold, unsalted butter
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 2 tbsp iced water
- 1 large egg
- Egg white for sealing the pastry
For the filling
- 500g blackberries
- 2 tbsp cornflour
- 115g granulated sugar
- Zest of half a lemon
For the crumble topping
- 100g plain flour
- 55g soft brown sugar
- 1/2 tsp cinnamon
- pinch of ground nutmeg
- pinch of salt
- 80g unsalted butter
To make it
- First make the pastry. Whisk the wet ingredients together and set aside.
- Put all the dry ingredients and the butter into a food processor and blitz until it’s a fine, breadcrumbs-texture.
- Slowly add the wet mixture while mixing until you get a smooth ball form. You may not need all of it.
- Turn the mixture out onto a floured surface and knead lightly into a flattish round shape.
- Wrap this in clingfilm and chill in the fridge for at least 30 minutes.
- Put the oven on to 200 C and make the crumble topping. Mix all the ingredients together and then rub in the butter until you have a mixture of breadcrumbs and lumps.
- Place this on a baking tray lined with greaseproof paper and pop it in the fridge.
- Grease a large tart tin with butter.
- Roll out the refrigerated pastry on a floured surface until it’s a few millimetres thick and then line the greased tart tin with this, letting it fall into place and then pushing it gently into the base and sides without stretching.
- Prick it lightly with a fork and place in the freezer for 10 minutes.
- Cover the pastry with foil and baking beads and bake it for 20 minutes, or until golden brown.
- Halfway through cooking time, remove the baking beads to allow the base to brown too. When it is ready, take it out of the oven, brush with egg white, and leave to cool completely.
- Place the crumble mix in the oven at the same time as the tart and bake for 15 minutes, until golden brown.
- While the tart is cooling, make the filling. Mix all the ingredients together so the berries are evenly coated and then cook gently over a low heat until simmering.
- When the tart is cool, spoon in the warm filling and then sprinkle over the crumble topping.
- Serve warm with ice cream or crème fraiche or cold with custard and a nice cup of Assam Tea.