Bramble Shortbread Tart

If you’re rolling in the abundant brambles that are currently dripping off the bushes in the countryside, this is an excellent way to use them up. (Translation for the English/people that have been brainwashed by English supermarkets: blackberries.) And if you’re normally intimidated by making your own pastry, then this is an extra-easy one to try.

2013-09-09 15.08.27

(makes 1 x 9.5inch tart, or 12 mini ones)

Shortbread Crust

115g butter, room temperature

43g icing sugar

drop vanilla extract

160g flour


1.5 cups brambles

A few raspberries if you can still find them about

3 tbsp sugar

2 tsp lemon juice

5 tbsp raspberry jam

  1. Cream together the butter, sugar, and vanilla.
  2. Stir in (or use a very low mixer setting) the flour until the mixture forms big chunks.
  3. Squeeze the dough into a ball, then place in a tart pan (either removable-bottom or silicone). Pat the dough down with your fingers and a flat-bottomed glass.
  4. Bake at 190oC for 10-15 minutes until the edges of the crust are a light golden brown. Remove from the oven and reduce the temperature to 175oC.
  5. Gently toss the berries, lemon juice, and sugar. Fill the shell with the berries and top with dollops of jam.
  6. Bake for 40-45 minutes until the crust is a deep golden brown.

(via: Clockwork Lemon)


2 thoughts on “Bramble Shortbread Tart

    1. Well, yes… but I’d argue that the Americans were originally brainwashed by the English, as those with Scottish roots should have passed down our vocabulary 😛 Also has the benefit of not being confused with the phone company!

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