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–+ servings

Blackberry & Almond Tart in Buckwheat Pastry

The Balanced Kitchen
Blackberry & almond is a wonderful combination for an autumn season tart. This recipe is sweetened naturally from the blackberries and ground almonds so it needs only a small amount of dark muscovado sugar and pure Maple syrup to make it into this delicious, juicy tart.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Servings 6 servings

Equipment

  • 23cm loose bottomed fluted tart tin
  • Bowls for mixing
  • Baking beans or dry rice for blind baking the pastry
  • Damp tea towel
  • Rolling Pin
  • Oven temperature pre-heated to 180 degrees C.

Ingredients
  

BUCKWHEAT PASTRY

  • 200 g buckwheat flour
  • 150 g ground almonds
  • Grated zest of 1 lemon
  • 100 g brown sugar
  • 1 egg whisked
  • 70 mls olive oil

FILLING

  • 150 g ground almonds
  • 1 TBSP olive oil
  • 2 TBSP Pure Maple syrup
  • 1 tsp vanilla bean paste
  • 4 medium eggs
  • 150 g fresh blackberries plus extra for serving

Instructions
 

  • The easiest way to make the pastry is by using a food processor. Simply place all of the pastry ingredients into the food processor and pulse for around 20-30 seconds until it forms a course texture. Add 2 TBSP of cold water and pulse again.  The mixture should stick together when pressed between your finger and thumb. Add a splash more water if needed.
  • If you are making the pastry by hand, whisk the egg into a bowl and add the olive oil, sugar, lemon zest and 2 TBSP of cold water – whisk to combine.  Now fold the buckwheat flour and ground almonds into the mixture and combine to make a course, sticky dough consistency.  
  • Once you have formed the dough, bring it together in a large ball in the mixing bowl.  Cover the ball with a damp tea towel and place the bowl in the fridge to firm-up for 30minutes. The cold temperature will help the dough stick together, ready for rolling.
  • Dust a clean surface with flour ready for rolling out the pastry. Also, dust the flan tin with a dusting of flour.
  • Now, remove the chilled pastry from the fridge and place onto the floured worksurface. Gently ease the pastry into a flat, round, roughly 1cm thick. Place the rolled pastry into the tart tin. Ensure the pastry covers the bottom and sides of the tart tin and press gently into place. Trim off any excess pastry. Prick the pastry all over with a fork. Place a sheet of baking paper in the centre of the flan tin and weigh it down with baking beans or dried rice. Blind bake the pastry for 10 minutes then remove the beans and parchment paper and leave it to cool while you make the filling.
  • To make the filling, crack the eggs into a bowl and whisk, Next, add the oil, vanilla paste, maple syrup and ground almonds to the eggs and combine.
  • Pour the mixture onto the pastry case and scatter the blackberries evenly over the tart surface.
  • Bake at170 degrees C fan oven for around 30 minutes, until set, is firm to the touch and golden on top.
  • Allow to cool before removing it from the tart tin and serve warm or at room temperature.
  • Store in an airtight container in the fridge for 2-3 days. Bring to room temperature before serving.

Notes

Serve with a dollop of freshly whipped cream or a good quality, creamy, vanilla ice-cream and a drizzle of maple syrup.
Keyword Tart
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