Tuesday, 7 September 2010

Exploding Blackberry Tart

This tart is a complete experiment, which worked extremely well!  The pastry is a lovely flaky version of a recipe which usually uses ground almonds instead of cocoa.  You could probably easily use both, or just almonds if you fancy a less brown tart.  You'll need some basic ingredients as well as some of your blackberries; I'm afraid to say I didn't measure the weight of the berries I used, so you'll have to guess, but if you have too many left over then you can do what I did with mine the next week...make jam!

For the Pastry:

c.30cm tart tin
200g butter
pinch salt
40g icing sugar
40g cocoa powder
1 egg
teaspoon vanilla
c. 200g plain flour

Cream the butter, almonds, sugar and salt.  Add the vanilla, beaten egg and 1 tablespoon of the flour.  Slowly incorporate the rest of the flour to make a ball of dough which comes away cleanly from the sides of the bowl (use more flour if need be.)  Wrap in clingfilm and fridge for one hour.

Preheat the oven to 180 degrees C.  Roll out the dough to a circle about the size of the tart tin, flouring the rolling pin, pastry, surface and your hands very well.  Use this technique to get it into the tin:
Prick the bottom of the pastry base all over with a fork; this will allow any air bubbles trapped underneath to escape and not make unsightly lumps in your bottom :)  Bake for 10 minutes while you mix up the sponge.

TOP TIP:  If you have any pastry trimmings left over from making your tart base, wrap them up in clingfilm again, and keep in the fridge to make Leftover Tartlets - coming up in a new post soon.

For the sponge:

1 large egg, beaten
3oz butter, plain flour, caster sugar
handful of dessicated coconut or two

Cream the butter and sugar, and gradually add the beaten egg.  Stir in the coconut, then gradually add the flour to make a smooth batter.

To assemble:

Take the tart base out of the oven, and spoon in the sponge mixture, spreading it out evenly.  Now sprinkle over some blackberries, washed of course, until the surface is evenly covered with fruit.  Stick it straight back in the oven for about 25 minutes, or until golden brown and exploded. (by which I mean the individual fruits will have burst, spilling their lovely flavours into the sponge!)

While it's cooking you could melt some chocolate to drizzle over the top, or take some vanilla icecream out of the freezer to make it easier to spoon alongside.  Bon appetit!

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