Blackberry Lattice Tart

An impressive end to a meal, and perfect to showcase the joy of seasonal blackberries. Also, it is much easier to make than it looks! Hands-on time 30min, plus chilling and cooling. Cooking time about 1hr. Serves 8 FOR THE PASTRY  250g plain flour, plus extra to dust  100g baking block, cubed, we used Stork

 75g unsalted butter, chilled and cubed  50g caster sugar

 1 medium egg, beaten

 1tbsp demerara sugar FOR THE FILLING

 450g blackberries, see GH TIP  75g caster sugar

 2tbsp cornflour

1 For the pastry, in a food processor pulse the flour, baking block, butter and a pinch of salt, until mixture resembles fine breadcrumbs. Alternatively, rub the fats into the flour and salt using your fingertips. Pulse/mix in the caster sugar, followed by 1tbsp ice-cold water, until the pastry clumps together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.

2 Lightly flour a work surface and roll out ⅔ pastry to 3mm thick. Use to line a 20.5cm round, flat-sided, loose-bottomed tart tin that’s 3.5cm deep, leaving excess pastry hanging over the sides. Chill for 30min.

3 Meanwhile, in a large bowl, gently mix all the filling ingredients. Set aside until needed.

4 Preheat oven to 200°C (180°C fan) mark 6. Tip the blackberry mixture into the pastry case and gently level as best you can.

5 Lightly flour a work surface and roll out remaining pastry to 3mm thick. Cut into 1.5cm-wide strips, about 20.5cm long. Arrange the strips in a lattice on top of the filling, rerolling and cutting more strips as needed. Press/crimp the edges of the lattice on to the pastry case to seal, trimming excess.

6 Brush the pastry lattice with beaten egg and sprinkle over the demerara sugar. Bake for 1hr, or until deep golden. Cool in tin on a wire rack for about 45min to settle and firm up.

7 Transfer tart to a cake stand or plate and serve just warm or at room temperature with the No-churn Bay Ice Cream.

PER SERVING 331cals, 4g protein, 16g fat (7g saturates), 41g carbs (19g total sugars), 3g fibre

The warm and slightly woody flavour of bay adds elegance to this easy ice cream.