Blackberry Bakewell

I think this will be the last blackberry post of the season, it’s been a fantastic crop this year,  fat and juicy from all the rain .The last bag of blackberries got  squashed under a hundred weight of sloes, which meant I didn’t have enough whole ones for a blackberry cake  instead I decided to play around and make a  Blackberry Bakwell.
Traditionally  Bakewell Tarts or puddings are made with raspberry jam. However blackberrys work just as well with the  almond topping is light spongey and fragrant on top of sticky fruit.If you have some whole blackberries they would look very pretty studded into the almond topping just before baking.

I had forgotten how much I love almonds, the fragrance of them cooking is exotic and homely all at the same time think Almond Croissants and Morrocan Pastries .   This is a fab autumn dessert hot with cream  or cold with a cup of tea.

Blackberry Bakewell

Shortcrust Pastry to fill a 30cm diameter tart tin

300g of plain flour
150g of butter
3tbsp of water

1. Sift the flour , add the butter and rub in with your fingertips
2. Add the water and mix to form a dough
3. Wrap in cling film and chill for 20 minutes

Bakewell Filling
500g of blackberries
300g butter
300g caster sugar
200g ground almonds
100g plain flour
1 tsp baking powder
3 medium eggs
1 fresh vanilla pod/ 1 tsp vanilla extract

1. Preheat the oven to 180degC
2. Roll out the pastry and line a greased tart tin, line with baking paper and baking beads.
3. Bake blind for 20 minutes .
4. Simmer the blackberries for 10 minutes uncovered to break them down and concentrate the juice. Carefuly taste and add a little caster sugar if they are too sour.
5. Meanwhile make the filling , if you are using a vanilla pod scrape the seeds from the pod
6. In a food processor blend together butter sugar until creamed.
7. Add the almonds , flour baking powder eggs and vanilla
8. Mash the blackberries with a fork to break them down a little, spread across the bottom of the pastry case, then spoon the almond mixture on top and spread out evenly
9. Return to the oven for 40 minutes until golden on top
10. Dust with icing sugar