Blackberry Bakewell Tart
The classic that we all know and love - the Bakewell tart. It has been one of my all time favourite recipes since I was a child and as a huge fan of almonds, it can't get much better than this really. For me, it reminds me firmly of my childhood - a nice juicy cherry always left until last but I have put a different spin on this one by using blackberries instead of raspberries for a deeper, tangier flavour.
Ingredients
1 Just Rol Shortcrust Pastry
150 g Olive Oil Butter
100 g Caster Sugar
150 g Ground Almonds
2 Duck Eggs
2 tsp Vanilla Essence
5 tbsp Blackberry Jam
10 Blackberries
Method
Preheat oven to 180ºC and roll out your pastry. For the recipe (because I am making individual bars) I use a brownie tin here and fill with greaseproof paper and then place my pastry on top. Fold down and fill with baking beans or rice and blind bake for 15 minutes.
In a bowl, mix together your butter, sugar and ground almonds and beat until creamed and then add in your eggs one by one followed by your vanilla.
Remove your pastry from the oven and leave to cool for 5 minutes before spreading the base with the jam. Spread your mix over the jam and then cover with your blackberries and bake between 25-30 minutes until the top is slightly golden brown in colour. Leave to cool before cutting into slices.
