Use about half of the frangipane – the other half will freeze well – and don’t worry if the fruit isn’t totally covered. Plump blackberries are a late-summer joy. Lovely tart. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Chinese Restaurant Syndrome, or how MSG kept me awake all night, How to make a Scotch egg that’s a cut above the rest, Where to eat in Williamsburg, Brooklyn, New York, Pasteis de Nata, or Portuguese custard tarts, All the water, all the yeast, half the flour, Etxebarri, by Juan Pablo Cardenal & Jon Sarabia. Cooking a pastry case from frozen pretty much guarantees no shrinking. Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes. Pulse in 500g of plain flour and four egg yolks. Gorgeous! Break up the meringue nests into rough pieces. https://www.jamieoliver.com/recipes/fruit-recipes/blackberry-fool Thank you for sharing this wonderful recipe with us. This tart looks just simply perfect! Lovely photo's and even lovelier crostata. Let the tart cool completely before taking it out of the tin, then dust with icing sugar and serve in triangular slices. Now I'm really wanting some blackberries! The first hot blast cooks the pastry and sets the frangipane, the second longer and gentler period lets it all dry out nicely. lol – @frijolita. You should put a bit of effort in if you’re going to get something for free, and maybe experience a touch of outright pain as part of the deal, too. If you’re making this for a dinner party and want to work ahead a bit, just bake the pastry a few hours before, whip the cream mixture together and keep it covered in the fridge. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top. Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Blackberries are marvelous. This looks very elegant and absolutely delicious! Yum…. It uses a fairly standard shortcrust base, packed with berries and topped with frangipane. For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. this looks so tasty and cozy. “Although this recipe is a bit off the wall, the flavours and textures work so well together. I have wonderful memories of picking blackberries with my grandparents when I was a child. This year, my favourite bushes, in an undisclosed secret location, were weighed down with a good mix of large, plump berries, juicy and mild in flavour, and much smaller, tart berries, hidden away under the top layer of leaves. https://www.jamieoliver.com/recipes/fruit-recipes/the-quickest-berry-tart Brilliant blackberry recipes. Grease two 30cm tart tins, the type with fluted sides and removable bases, with butter and then line the tins with slices of the rested dough, so that the base and sides are more or less covered with discs of pastry. Set aside to cool. Add the ice water and gently knead until dough comes together. The frangipane will rise and expand like an out of control mutant life form to fill the gaps and wrap everything in a sweet filling. Blend 250g of butter, 200g of icing sugar and a pinch of salt in a food processor until the mixture is light and a little fluffy. Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, How to make sweet shortcrust pastry: Jamie Oliver, 1 orange, 3 tablespoons vanilla sugar, 400 ml double cream, 600 g mixed seasonal berries , such as blackberries, loganberries, blueberries, red and white currants, good gooseberries, 4 meringue nests, 250 g plain flour , plus extra for dusting, 50 g icing sugar , plus extra for dusting, 125 g unsalted butter , (cold), 1 large free-range egg, 1 splash of milk, olive oil , for greasing. Just beautiful! Layer the rest of the syrup and cream in dessert glasses, garnish with syrup and fresh berries. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 1 vanilla pod, 500 g blackberries, 100 g caster sugar, 1 lemon, 330 ml double cream, 200 ml fat-free Greek yoghurt.