Blackberry Tart

 I'm quite glad that I took photo's of my blackberries this year as honestly I thought I'd go out and pick tons more and make loads of jam and pies - I didn't!! This bowl of blackberries was the first and last of this years haul - there's probably still loads out there right now but I've got so much going on and the weather has been rubbish. Next year my little berries....

Ingredients

For the pastry

250gm Plain Flour

125gm Good Butter

2 Free Range Eggs

Pinch Salt

For the filling

5 Cups Fresh Washed Blackberries

1/2 Cup Plain Flour

1 Cup White Sugar

2 Tablespoons Fresh Squeezed Lemon Juice

Pre heat oven to 170c/ 170cfan / Gas mark 5

In a large bowl rub cold cubed butter into the salted flour until it resembles breadcrumbs.

Beat two eggs together and add to the flour mix, mix together until all combined, don't overhandle as it'll make the pastry tough .If it refuses to come together simply add a little cold water.

Bring together into a ball, wrap in cling wrap and place in the fridge for half an hour. Don't leave any longer as the pastry becomes unworkable, you just need it rested not comatose.

While the pastry rests, combine all the filling ingredients in a bowl, put to one side.

When the pastry had had a little snooze, roll out to your pie dish and bake blind in the oven for approx 15 - 20 minutes, take out and leave to cool slightly.

Pre Heat oven to 16oc / Gas Mark 4

When ready to cook, pour blackberry mixture into your coolish pie shell and pop into the oven to cook for approx  30 - 40 minutes.

So - The original recipe that I kind of used for this pie calls for butter to be added to the filling but I would say this is entirely unnecessary - I put it in and it added nothing to the recipe and actually just pooled a little on the top of the tart making it look greasy. 

The tart is lovely ( without the need for butter ) and I served it with thick double cream