It’s been a fantastic season for blackberries this year. 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. Cook for 20 minutes, until golden, remove the baking beans and check that the base has cooked. 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.
