August 31, 2016 by dgarnett2013
Blackberry Tart: Sirocco by Sabrina Ghayour
Makes 2 pastry cases and enough filling for 1 20cm tart.
Serves 6 – 8
For the pastry:
- 250g plain flour, plus extra for dusting
- 125g unsalted butter
- 30g caster sugar
- pinch of salt
- 1 egg plus 1 egg yolk, beaten together
For the filling:
- 50g unsalted butter at room temperature
- 75g caster sugar
- 70g pisatchio slivers or skinless kernels, finely ground
- 1 egg
- 1 heaped tsp vanilla bean paste
- 12g plain flour
- 200g blackberries
First, make the pastry: Put the flour, butter and sugar and salt into a mixing bowl (or food processor) and rub the ingredients to gather until the mixture has a sand-like consistency. (Or pulse in food processor).
Make a well in the centre of the mixture and pour in the beaten egg. Use a fork, work the sandy mixture in into the beaten egg until the mixture is even, then form into a ball. Alternatively, pulse in food processor until it comes together.
Dust a clean surface with some flour and knead the pastry dough for about 1 minute. Halve the dough, wrap 1 portion in cling film and refrigerate or freeze to use another time.
Place a large length of cling film on your work surface and position the remaining portion of dough in the centre. Loosely cover the pastry dough with another piece of cling film.
Using a rolling pin, roll out the dough between the layers of cling film until it is a little larger than a 20cm-diameter loose-based tart or flan ting.
Peel away the top sheet of cling film. Place your hand under the cling film below the pastry dough, lift it gently and drape it into the tin.
Peel away the cling film and scrunch it up into a ball. Use this cling film ball to press the dough gently into the groves of the tart tin and smooth out the base.
Repair any cracks or tears using any excess overhanging dough. Once the tin is lined, press a rolling pin over the top edge of the tin, which will neatly cut away any excess pastry, leaving perfectly levelled edges all around the shell.
Preheat the oven to 190℃.
Refrigerate for 30 mins. Then blind bake at 190℃ for 10 mins using baking beans, then pierce pastry all over with a fork, brush with beaten egg, and bake without beans for 2 – 3 more mins.
Turn down the oven to 180℃.
Meanwhile, make the pistachio frangipane.
Mix all the ingredients together except the blackberries, in a bowl until smooth. Pour the frangipane into the pastry case.
Place the blackberries on the surface of the filling gently, without pushing them down into the frangipane.
Bake for 45 mins or until golden brown on top.
Remove the tart from the oven and allow to cool.
Made with (yet more) blackberries from the allotment – part of late August’s harvest.