We've been collecting blackberries by the container full around here. They seem to disappear just as quickly as they come in the door however so I haven't yet been able to try out some blackberry jam. They've gone into blackberry and apple crumble and a super quick blackberry tart.
I used the spiced pastry mix from the cookbook for the base of this tart which added some nice spice. If you're in a hurry you could also use store bought sweet short pastry. This tart uses a frangipani filling, a sweet filling made with ground almonds.
PREP TIME: 15 minutes (or faster if you use store bought pastry)
COOK TIME: 30 minutes
1/2 cup of castor sugar
70 grams of butter
4 tablespoons of flour
1 cup of ground almonds
A punnet of blackberries (or you could use frozen too)
Preheat oven to 180 degrees (fan bake)
Line a tart tin and add pastry to the base. Put baking paper over the pastry and blind bake the pastry until golden. About 10 minutes.
Beat egg and sugar together until creamy. In another bowl, rub butter into flour and almonds until well combined. Add egg mixture to the almond mixture and stir until well combined.
Put mixture into pastry case. Top with blackberries and put back into the oven for another 20 minutes, or until the frangipani filling has set.