I am now a kitchen-less baker. Those of you who have been to university or moved into a hall of residence will know what I am talking about; all of a sudden your food may be cooked for you (and be very different to what you are used to) and now you have one room, not a house or apartment at your disposal.
I have brought some baking stuff with me, of course, but…… It’s not the same. I of course have lots of recipes up my sleeve though!
I hope you have had a wonderful season. Those of you in the North, congratulations on making it through winter and those of you in the South, enjoy summer while you can! Pick some fruit, it’s everywhere now (especially blackberries…..) or plant something or go the supermarket and pick up some seasonal ingredients and bake with them.
All of these berries in this tart were handpicked, which makes me quite proud. I happened to find a blackberry patch close to home, so I am now covered in scratches! Hope you had a lovely Valentine’s Day (or ‘Gal-entines’ Day) and are looking forward to Easter or just the New Year.
Note, be careful not to go overboard on the cinnamon or the filling will be a bit grainy.
Have a lovely week everyone!
Blueberry and Blackberry Tart
2 tsp cinnamon
¼ cup cold water
110g frozen blackberries
300g frozen blueberries
1 tsp cinnamon
¼ cup sugar
Bake for 30 mins covered (200 degrees) then 45 mins uncovered at 180 degrees,
To make the pastry, whizz together the flour, salt and cinnamon in a food processor, then chop the cold butter into cubes. Add the cubes and pulse until the pastry has become like bread crumbs and there are no big chunks of butter. Add the cold water a bit at a time and continue to pulse until the dough just comes together. Tip it out and loosely form a ball. Wrap in clingfilm and chill for half an hour.
Preheat the oven to 180 degrees Celsius and grease a 20cm diameter tart tin.
Mix together the frozen berries, cinnamon and sugar until combined.
Roll out the pastry on a floured surface to about 3-4mm thick and line the bottom of the tart tin. Cut off the excess around the edges and save them for after. Pour in the filling. Roll out the extra bits of pastry and cut them into strips. Lay the strips across the tart and seal them to the edges with a dab of water. Cover with tin foil and bake for 30 minutes, then remove the foil and bake for another 45 minutes, until the pastry is golden and cooked. Remove from the oven and cool in the tin. You can leave it for a bit and serve it warm or zap it for a bit in the microwave later on.
Makes about 8 servings. Best made of the day you want to eat it!