Recipe: Summer Blackberry Tart

August 03, 2015

It feels like Summer gets shorter ever year and Autumn is fast approaching too, so today is a great recipe for the transition. There are new trends in the shops, end of season sales, dew in the mornings and the occasional blackberry in a hedgerow ripening.  Blackberries are probably one of my favourite seasonal fruits because they grow in such an abundance where I live, it's become a tradition to go out with empty ice cream tubs and bring them back full of berries!
As fun as that is, we still have bags of them in the freezer from last year, so I needed to find a way to use them up (we've already had plenty of blackberry crumbles). I decided to adapt last years Elderberry Pie recipe, and ended up with this  comforting pie that has all the nostalgia and flavour of British summers. I hope you enjoy it!
Pastry: 275g/10oz self raising flour, 150g/5oz margarine, 4 tbsp lemon juice, 1.5 tbsp icing sugar

Filling: 400g/14oz blackberries, 100g/4oz granulated sugar, 50g/2oz caster sugar, 60ml water, 4 tbsp cornflour
Heat the oven to 180C. To make the pastry, sift the flour into a bowl and cut the margarine into small chunks before rubbing in to make fine breadcrumbs.
Stir in the sugar, then add the lemon juice. Use a knife to stir before bringing the mix together with your hands to form a ball.
Knead very lightly to form a smooth pastry and keep 1/4 of it aside for the decoration. Roll out the remaining 3/4 and line your flan dish.
Line the pastry with baking parchment and fill with baking beans or dry rice.
Bake for 10 minutes, remove the beans and parchment then bake for a further 5 minutes.

For the filling, mix together the cornflour, lemon juice and water in a saucepan and put on a medium-high heat with the berries and sugar.
Stir every few minutes until bubbling and thickened (this takes about 5 minutes).
Pour the mixture into your pastry case.
Roll out the leftover pastry and cut into decorative shapes, or strips to form a lattice- Pinterest has so many unique ideas for pies and tarts!
Brush the pastry with milk  and then bake for 35 minutes until golden brown.
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  1. Emma this looks so amazing! I know what you mean about summer getting shorter, just the other day felt really autumn-like to me.
    I really wish I had a slice of this to go with my cup of tea!
    Emma Xx


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