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.
(makes 1 x 9.5inch tart, or 12 mini ones)
115g butter, room temperature
43g icing sugar
drop vanilla extract
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
- Cream together the butter, sugar, and vanilla.
- Stir in (or use a very low mixer setting) the flour until the mixture forms big chunks.
- 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.
- 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.
- Gently toss the berries, lemon juice, and sugar. Fill the shell with the berries and top with dollops of jam.
- Bake for 40-45 minutes until the crust is a deep golden brown.
(via: Clockwork Lemon)