It was a nice sunny day in the summer holidays. We had said our good-byes a few days before to our child from Belarus that had been staying with us for a few weeks healthy respite. So it was just Us and our Kids. Time to chill out and relax.
Our Kids had been eager to get their bikes out and have a ride around the local park. And that’s exactly what we did!
Off we set along with a bag of stale bread to throw to the ducks.
Our Kids had a good ride, plenty of exercise and fresh air on their bikes and the ducks were well stuffed.
On the way back home we decided to do a bit of foraging. On the way into the heart of the park we had noticed a patch of brambles with a few Blackberries peeking out that maybe warranted further investigation. And I am glad we did. After 30 minutes of scrambling about in the bushes and us shouting the kids “Don’t pick the ones near the ground… a dog may have peed on them!”, we returned home with just short of a kilo of plump, juicy blackberries.
Blackberry crumble seemed like a good idea but then I remembered I had a bit of leftover shortcrust pastry in the fridge but only enough for a base. Hmmm, what to do?
I’m pretty sure someone (Kit!…She has all the good ideas….) mentioned ” Bakewell tart but with blackberries” and there it was. Decision made.
I can’t call it Blackberry Bakewell tart though because to be honest it bears no resemblance to a Bakewell Tart!
So here is my recipe for:-
Blackberry Frangipane Tart.
Ingredients for 1 large or 2 smaller tarts
Shortcrust pastry (500g/1lb) Click the link for a recipe.
Strawberry Jam (enough to coat the bottom of your tart… Ooo er!)
Blackberries (700 – 800g)
Caster sugar for sprinkling over the tart.
For the Frangipane:
100g/4oz butter at room temperature
100g/4oz caster sugar
100g/4oz ground almonds
30g/1oz self raising flour (a traditional frangipane uses plain but I wanted mine to rise into the blackberries)
Roll out your pastry to about 1/4″ thick and line a well greased flan tin/dish with it.
Slap on a good dollop of strawberry jam and spread to cover the base of the tart.
To make the frangipane cream the butter and sugar together until light and fluffy. Gradually beat in the eggs and then stir in the ground almonds and flour.
cover the frangipane with the blackberries and sprinkle with caster sugar.
Bake in a preheated oven at 200°C/gas mark 6 for 40 – 50 minutes.
Let the tart cool for at least 20 minutes before serving. We had ours with some ‘Ome Made vanilla and Strawberry ripple ice cream. The leftover tart was nice cold, straight from the fridge.
I’m writing this and It’s making me realise… we are very, very lucky in this country.
Sometimes I don’t think we realise just how lucky we are?