Blackberrying is definitely one of my favourite Autumn things to do. I love going on long walks at this time of year, when the leaves are just turning orange, and the air always smells of bonfires, to return home with boxes (and boxes!) of glistening purple blackberries, just waiting to be turned into amazing autumnal bakes! Because this is the best time to pick and eat blackberries, over the next couple of weeks I’m going to be doing a series of blackberry-themed bakes, starting today!
This week was pies and tarts week on the bake off, and none of the bakes particularly inspired me. We are not fans of custard tart in our house, so that was out, and the 3 tiered celebration pie didn’t really appeal either – who needs that much pie?! So I decided to go for Bakewell tart, a classic, with an autumnal twist in the form of blackberries.
As for the contestants, I think Kate definitely deserved star baker – I would never have been able to pipe that rhubarb swirl!I was very sad to see Norman leave the tent – he should have stayed for his creation of the ‘Pieffel Tower’, apart from anything! We will miss you Norman!
Blackberry Bakewell Tart
For the pastry
- 250g plain flour
- 50g icing sugar
- 1 tsp cinnamon
- 125g cold butter, cut into small pieces
- 1 egg
- splash of milk
For the frangipane:
- 125g softened butter
- 125g caster sugar
- 1 tsp vanilla bean paste
- 2 eggs
- 100g ground almonds
- 40g plain flour
- 30g slivered almonds
- 150g blackberry jam
- Large handful of fresh blackberries
Loose bottomed 25cm fluted tart tin
- Heat your oven to 180°C
- For the pastry, put the flour, sugar and butter in a food processor and whizz until it looks like fine breadcrumbs. Pour in the egg and a splash of milk, then pulse until a dough is formed.
- Pat the pastry into a round, then wrap in clingfilm and put in the fridge for 1/2 an hour.
- When the pastry is ready, roll out into a circle which will fit your tin, then line the tin with the pastry, pushing it into all the edges. Prick the pastry everywhere with a fork, then line with sliver foil and baking beans and blind bake for 10 minutes.
- Take the foil and beans out and cook for another 5 minutes, until the base is cooked.
- Next, make the frangipane by beating the ingredients together until you have a smooth mixture. Spread the jam over the pastry and spoon the frangipane on top. Spread out, then top with the blackberries and almonds.
- Cook for 25-30 minutes until the tart is risen and golden, then take out of the oven and remove from the tin before you let it cool.
- Put on a wire rack to cool and enjoy!
This post is entered in week 5 of the Great Bloggers Bake Off, run by the lovely Jenny Paulin over at http://www.mummymishaps.co.uk/.