BRAMBLE BAKEWELL TART
PREP TIME 45 MINS, PLUS 45 MINS
CHILLING COOK TIME 1 HOUR SERVES 8
INGREDIENTS
For the pastry
● 200g plain flour (or switch for gluten-free plain flour plus ½ tsp Xanthan gum)
● 100g butter, cold and cubed
● ½ tsp salt
● 30g icing sugar
● 1 large egg yolk
● 1 tbsp water
For the jam
● 120g blackberries
● 100g jam sugar
● 4 tbsp Bottlegreen Bramble Cordial
● 1 tsp cornflour
For the frangipane
● 100g butter, softened
● 100g sugar
● 75g self-raising flour (or switch for gluten-free self-raising flour)
● 2 large eggs
● 125g ground almonds
● 2 tbsp Bottlegreen Bramble Cordial
● 25g flaked almonds
● 9 blackberries For the icing 50g icing sugar
● 2-3 tsp Bottlegreen Bramble Cordial
METHOD
1 Preheat the oven to 200°C/Fan 180°C/Gas
Mark 6. Using a food processor or your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir through the salt and icing sugar, followed by the egg yolk and water. Stir until the mixture begins to clump together, then work it into a ball of dough with your hands. Cover in clingfilm or baking paper, flatten into a round and chill in the fridge for at least 30 minutes.
2 Roll out the chilled pastry on a lightly floured surface until just less than the thickness of a £1 coin. Gently rest your tart tin (20-22cm round) over the pastry and trim the pastry to about 2.5cm wider than the tin. Roll the pastry back over the rolling pin, then unroll and drape over the tart tin. Press the pastry into the edges of the tin and leave the overhang around the edge.
3 Prick the base of the pastry all over with a fork. Chill in the fridge for at least 15 minutes. Line the chilled pastry with oven-safe clingfilm or scrunched baking paper and fill with baking beans or dry pulses. Bake for 15 minutes. Remove from the oven and use a sharp knife to trim the excess pastry away from the tin. Lightly brush the inside of the pastry with the reserved egg white and place into the oven for a further 5-10 minutes or until the base appears dry. Remove from the oven and set aside. Reduce the oven temperature to 180°C/Fan 160°C/Gas Mark 4.
4 To make the jam, stir together the blackberries, jam sugar, cordial and cornflour over a high heat. Bring to a boil ,then reduce the heat and simmer for about 5 minutes or until it registers 105°C on a sugar thermometer, if you have one. Remove from the pan and leave to cool to room temperature.
5 To make the frangipane, cream together the butter and sugar until light and fluffy. Add in the flour, eggs, ground almonds and cordial and mix until combined.
6 Spread the cooled bramble jam over the base of the pastry case. Top this with the frangipane and level off. Press the blackberries into the frangipane and scatter over the flaked almonds. Bake in the oven for about 35 minutes. Remove from the tin to cool on a wire rack.
7 Make the icing by mixing the icing sugar with the cordial until it has a thick, fluid consistency. To finish, drizzle the icing over the top of the tart with bold strokes.