Berry Nice to Meet You - Blackberry Bakewell Tart

It’s Sweet Adventures Blog Hop Time – This month’s adventure is hosted by Christina of The Hungry Australian 

So it’s “Berry Nice to Meet You” – Let me tell you who I’d like to meet - Jamie Oliver. I’d love to  umm shake his hand. He’s gorgeous and he can cook and he’s rich enough to keep me in cookbooks and a style I’d like to become accustomed to. Of course he’s also younger (which wouldn’t stop me, I can be a cougar), married (to a lovely woman which would stop me) and I’m married (to a lovely man oh yeah that would stop me too, darn morals) so I think I am out of luck there but everyone is entitled to a little fantasy.

Anyway I digress, back to sexy Jamie Oliver. For this month’s Sweet Adventures Blog Hop I give you

Jamie Oliver’s Bakewell Tart – Blackberry style.

On TV a couple of weeks ago Jamie was exploring the English country side in his refurbished army truck now a mobile pub.

I was salivating as Jamie poached an egg to go with steamed asparagus and smoked salmon. Next I could practically smell the Bakewell Tart as he made it. Jamie used American cranberries in his version and I am not a fan of those. I decided to use blackberries. It isn’t the right season here for either so I used some blackberries I froze last summer.

Jamie's Cranberry Bakewell – Now my Blackberry Bakewell Tart

Ingredients

Jammy Bit
300g frozen berries  of your choice
zest and juice of one orange
150g sugar

Batter/ Frangipane
100g walnuts crushed or blitzed
100g hazelnuts crushed or blitzed
250g butter
250g sugar
zest and juice of a lemon
zest and juice of an orange
3 eggs
60g plain flour

St Clements icing
1/2 orange juiced and zested

1 lemon juiced and zested
150g icing sugar

Sweet shortcrust pastry
200g plain flour

75g cornflour

5 grams baking powder
50g sugar
180g cold butter cubed
zest  of one lemon
75ml milk or an egg + a little water if needed



Instructions

Jammy bit

Make the filling. Place the sugar, berries, juice and rind into a saucepan on a low heat and stir occasionally until the liquid reduces and it goes jammy.

Pastry
In the food processer blitz the butter and flours until it resembles bread crumbs, add the sugar, lemon zest and milk. Process until it is a soft dough. Wrap in cling film and refrigerate for 30 mins.

Roll the chilled pastry out on a floured surface to about 3 mm thick. Press it into a greased and floured 23 cm fluted loose bottom pie tin.

Line the pastry with bake paper and then fill with baking beans or rice. Bake for 12 – 15 minutes in a 180° C oven (170°C if your oven is fan forced). Remove the paper and beans. Cool before proceeding with the rest of the dish.

Frangipane
 

Blend the sugar and butter in the food processor or mixer until light and fluffy.

Add the blitzed nuts, lemon and orange zest, juice and eggs.

Mix well and add the flour, mix until smooth.

To finish

Place ¾ of the berry filling into the pastry case.

Top with spoonfuls of the batter. 

Put teaspoonfuls of the remaining berry jam on the top. You could use any left-over pastry to decorate the top.
Bake on 170C for 45-50 minutes. (160° C for fan forced). Cool in the tin.

Icing

Mix the sifted icing sugar with a little lemon and orange juice until a thick runny consistency is made. Drizzle over the cooled tart and serve with runny cream