This spiced blackberry tart is the perfect replacement for hot cross buns over the Easter weekend. Although, hang on a minute, let’s not get too excited, how about we have it along side some hot cross buns. I’m sure they’ll all get along just fine. This tart is perfect for those of you who don’t like your desserts too sweet, I have one of those in my house and she loved it.
What I really like about this tart is the fact the pastry looks and tastes quite fancy, but is actually super easy. I always have roasted hazelnuts in my cupboard, so all I do is process them finely in my kitchen whizz then break in 1 sheet of store bought sweet shortcrust pastry and process until combined. I find roasted hazelnuts really versatile, they are great in chicken pies, salads, baking, great with bacon and you can process them even further, so they are superfine in texture and start replacing part of the flour component in recipes to add flavour and texture.
You could use fresh or frozen blackberries in this tart, either will do just fine. As usual I have included a series of instructional so you can see exactly how I did it.
Happy Easter everyone.
The pastry should look like this when finished
Lining the tin should look something like this. I place the tin on top of the pastry to check if I have rolled it out enough.
Once the blackberries and hazelnuts have been prepared, layering the tart will look like this….
The final layer before you pop it in the oven will look like this….
- 1 x sheet sweet short pastry(store bought)
- ½ cup roasted hazelnuts
- Cake batter
- ⅔ cup self-raising flour
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 egg(size 7)
- 4 Tbsp canola oil (salad &cooking oil)
- ¼ cup milk
- 1 tsp vanilla essence
- ⅓ cup brown sugar, firmly packed
- For the assembly
- 1½ cups blackberries, fresh or frozen
- ½ cup roasted hazelnuts, chopped
- Using a food processor, process the roasted hazelnuts until finely chopped. Tear the sweet short pastry up and add to the food processor. Process until the hazelnuts and sweet short pastry have combined.
- Bring the pastry together by kneading briefly on a lightly floured surface.
- Chill the pastry for 30 minutes.
- Roll the pastry out on a lightly floured surface, to fit a small flan tin (34cm x 11cm).
- Refrigerate while the cake batter is being prepared.
- Sift together the flour, mixed spice, cinnamon and set aside.
- In a small bowl beat together the egg, oil, milk, essence and brown sugar until combined. Add the flour mix and beat again until the batter is smooth.
- Cover the base of the pastry lined flan tin with about ½ of the cake batter. Lay the blackberries evenly over the batter and sprinkle ½ of the chopped hazelnuts on top of the blackberries. Using a spoon, drizzle the remaining batter evenly over the blackberries. Sprinkle the remaining hazelnuts on top.
- Bake at 170 for about 35 minutes until the pastry is golden brown and a skewer inserted into the centre of the tart comes out clean.