July 18, 2016 by dgarnett2013
Wild blackberry crumble tart: The Violet Bakery Cookbook by Claire Ptak
Makes on 20cm tart, which cuts into 6 – 8 slices.
For the pastry:
- 140g plain flour
- 2 tabs caster sugar
- 115g unsalted butter, softened
- 1 tab white wine vinegar
- butter, for greasing the tin
For the filling:
- 100g caster sugar
- 2 tabs plain flour
- 1 tsp ground cinnamon
- a pinch of fine sea salt
- 400g fresh blackberries
- Creme fraiche, to serve.
Preheat the oven to 200℃. Butter a 20cm tart tin.
Put all the pastry ingredients into a food processor and pulse briefly so that the mixture just comes together.
Press all but 3 tablespoons evenly into the prepared tin (reserve the remainder to crumble on top), and set aside.
Mix together the filling ingredients, except the berries.
Spread ¾ of this mixture over the base of the tart. Toss the blackberries with the remaining dry mixture and tip on to the tart.
Crumble the reserved pastry on top and bake for about 40 mins, until bubbly and golden.
Serve immediately with creme fraiche (vital).
Anything left over can be eaten the next day. This tart is delicious cold.
Made with the first blackberries of the season from the allotment. Cropped at the same time as endless sweet peas.