Tuesday, 23 October 2012

Devil Blackberry and Sour Cream Tart.

Did you know that you’re not supposed to pick blackberries after 29th September because the Devil wee-ed on them or something or other when he was cast out from heaven on Michaelmas.

Helloooo, how bloomin’ inconsiderate. He has obvs never been to Scotland, otherwise he would understand that up here we are far faaaaaar away from the sun, meaning that you have to wait a little, no a lot, longer for anything that requires its rays.

If the rude old Devil had been here I just knooow he would have waited a bit longer to feel the wrath of the G-man because he would seeeeee that blackberries don’t get good and fat and plentiful until waaaay after September is over and that people waitingwaitingwainting for the free fruit to get good for pies and jam and cakes really don’t want Devil wee on them.

So I hope you picked blackberries when they were good, whenever that was for you; Devil or no Devil, and I hope, therefore, that you make this, because it really is a lovely mix of cakey, fruity, cheesecakeyness that isn’t exactly fancypants looking....but is superduper scrummy tasting. With Love and Cake.

Blackberry Sour Cream Tart.
Adapted from a danatreat.com

A few notes:

  • The recipe I adapted this from was for blueberries, so feel free to change the berries depending on their availability, I imagine raspberries would be fan in the summer.
  • I made the base just as I do pastry in my food processor. If you don't have one simple mix all the dry ingredients together, rub in the butter with your finger tips and stir in the water.
  • I used my berries from frozen, just because that's where I stashed them as soon as I picked them, so feel free to do the same or use fresh.
Makes a 23cm tart
You will need

a 23 cm loose bottomed cake tin, greased

For the base
190g plain flour
100g caster sugar
50g ground almonds
1 1/2 tsp baking powder
110g butter
1 tbsp water

For the fruity filling
400g blackberries
100g caster sugar
zest of half an unwaxed lemon
2 tbsp cornflour

For the sour cream topping
2 egg yolks
600ml sour cream
100g caster sugar
1 tsp vanilla extract

  • Preheat the oven to 200°c.
  • First make the base by whizzing the flour, sugar, ground almonds and baking powder to combine in a food processor.
  • Add the butter and whiz until the mixture looks like breadcrumbs.
  • Add the water and pulse until everything just starts to come together.
  • Tip the mixture out into your cake tin and press into the base to make an even layer.
  • Bake for 15 minutes, then remove from the oven and turn it down to 180°c.
  • Now lets make the fruity filling. Tip the berries, sugar, lemon zest and cornflour into a saucepan and heat gently while you stir everything around.
  • You want to get the berries hot enough that they start to burst and release their juices into the rest of the ingredients to make a lovely syrup which you should leave to bubble for a few minutes to reduce.
  • One you have whole fruit in a glossy syrup, remove the pan from the heat and set aside while you make the topping.
  • Whisk together the egg yolks, sour cream, sugar and vanilla together.
  • Now to assemble. Pop the cake tin onto a baking sheet to catch any leakages.
  • Pour the berries and their syrup into the cake tin over the base and pour the sour cream mixture over that.
  • Pop the cake tin, still on the baking sheet, into the oven and bake for 45-50 minutes when the top should be just browning and still a teeny bit wobbly.
  • Leave the tart to cool completely in the tin before turning our and serving....mmmmmm.

1 comment:

  1. Going to convert that to cups and ounces then give it a go. Mouth watering just thinking about it.