The hedgerow fruit that heralds the change of the seasons – blackberries are the perfect addition to any autumnal dessert.
SERVES 12
FOR THE TART CASE
- 200g plain flour
- 50g caster sugar
- 80g unsalted butter
- 1 egg
FOR THE FILLING
- 100g ground almonds
- 80g caster sugar
- 80g unsalted butter
- 2 eggs, beaten
- 1 vanilla pod or 1 tsp of essence
- 100g white chocolate chips
FOR THE TOPPING
- 3 punnets blackberries, approx. 450g
- 50g white chocolate
- 50g brown sugar
- 100g flaked almonds
- Pre-heat the oven to 180C/gas 4. Start by making the pastry for the tart case. Place the flour and butter into a mixer and allow to come together, add the sugar and then the egg. Once it has formed a dough, wrap it in cling film and place into the fridge for 10 mins to firm up.
- Roll out the pastry on a floured surface and line a 30cm tart case, trimming off any excess pastry with a knife. Place back into the fridge to cool and firm up whilst you make the filling.
- Make the filling by creaming the butter and sugar together. Add the ground almonds and vanilla, then the eggs a little at a time. Once it has come together to form a smooth paste add the white chocolate chips.
- Take the tart case out of the fridge and gently pierce with a fork, then spoon the filling into the centre. Evenly spread out the filling over the whole tart using the back of a spoon. Arrange the blackberries around the tart case, then sprinkle over the flaked almonds and brown sugar.
- Place the tart in the oven for 25 mins. You can test if the tart is cooked by placing a knife into the centre and it comes out clean.
- Remove the tart from the oven and allow to cool gently on a wire rack. To serve, grate the white chocolate over the tart.
Recipe: tomcenci.com
Photography: Neil White