It’s been a fantastic season for blackberries this year. Â This delicious recipe champions these hedgerow delights and is sophisticated enough for a dinner party, and comforting enough for a sunday lunch!
INGREDIENTS
-
1 x 375g ready rolled shortcrust pastry
-
175g freshly picked backberries
-
150gms soft butter
-
150gms caster sugar
-
150gms ground almonds
-
3 medium eggs
-
A handful of flaked almonds.
Method
-
Heat oven to 200 degrees centigrade.
-
Line a 9 inch flan tin with the rolled pastry, trim the edge and line with baking parchment. Fill the case with baking beans and place in the hot oven. Â Cook for 20 minutes, until golden, remove the baking beans and check that the base has cooked. Â If the base is still opaque, return to the oven without beans or paper for a few minutes.
-
Turn the oven down to 160 degrees.
-
With an electric whisk, beat the butter and sugar to a smooth paste, and gradually add  the eggs.  Add the ground almonds and mix again.
-
Spread half the mixture over the base of the pastry, then sprinkle on the blackberries in an even layer.
-
Spoon the other half of the mixture over the blackberries, gently spreading to cover.
-
Scatter the top with a few almonds.  Bake for 45 – 50 minutes at 160 degrees.
Serve with lashings of cream.
