Blackberry Tart
If you are lucky enough to encounter wild blackberries then pick them and make a delicious tart!
  Serves:  8       Print   FavoriteLoading Add to My Favourites
  • 50 g (28 oz) blackberries split into 2 equal piles
  • 250 g (8 oz) shortcrust pastry
  • 4 tbsp sugar
  • 1 tbsp cornflour (corn starch) or plain flour
  • Icing sugar to dust (optional)
  1. Line a flan dish with the pastry.
  2. Mix together the sugar and flour in a bowl. Add in half of the blackberries and toss well.
  3. Pour the floured/sugared blackberries into the flan case and spread around evenly.
  4. Bake at 210°C for 10 minutes, then 180°C for a further 25-30 minutes. Stir the blackberries halfway through cooking to ensure no flour or sugar is visible.
  5. Remove from the oven and press a layer of blackberries into the hot jam. Allow to cool.
  6. When cool, sprinkle with icing sugar and serve.
Titli's Tips
Wild blackberries tend to be sweeter than shop-bought blackberries so it’s worth looking in the hedgerows for them!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 207 10%
Calories from Fat 75
Total Fat 8.4g 12%
Saturated Fat 3.0g 15%
Unsaturated Fat 4.5g
Amount Per Serving       % Daily Value
Total Carbohydrate 32.2g 10%
Dietary Fibre 5.5g 22%
Sugars 10.8g
Protein 2.2g 4%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.