Sunday, 13 February 2011

Blackberry & Plum Streusel Tart

This is a lovely autumn/winter pudding to warm you up on a cold evening. I know blackberry season has come and gone but if you happen to have any stashed away in your freezer then I recommend you give this a try. The plums were a nice combination with the blackberries but I think pears or apples (softened in a pan a little before adding to the tart) would work just as well. This is wonderful served with just about anything - cream, custard, ice cream, yoghurt - whatever you like best.

Blackberry & Plum Streusel Tart
(taken from Good Food Magazine September 2003)

375g pack dessert shortcrust pastry
250g/9oz blackberries
300g/10oz plums, halved (or quartered if large) and stoned
85g/3oz golden caster sugar
1 tbsp fine semoline, polenta or dried breadcrumbs

For the streusel topping
200g/8oz plain flour
1 tsp ground cinnamon
85g/3oz golden caster sugar
85g/3oz butter

1) Roll the pastry out on a lightly floured board to form a circle large enough to line a 23cm round metal flan tin, about 2.5cm deep. Prick the base with a fork, then chill for 15 minutes. Preheat the oven to 190c/gas mark 5.

2) Line the pastry case with greaseproof paper or foil, and weight down with baking beans. Put on a baking sheet and bake for 10-12 minutes. Remove the beans and paper or foil then return to the oven for about 8-10 minutes to dry out.

3) Toss the blackberries with the plums and sugar. Sprinkle semolina, polenta or breadcrumbs over the bottom of the pastry case. Pile in the fruit and smooth down.

4) To make the topping, mix the flour with the cinnamon and sugar. Melt the butter and pour over the flour mixture while still hot. Using a knife, cut the mixture repeatedly until you have a mass of lumpy crumbs. Scatter thickly and evenly over the fruit, so that it is completely covered. Bake, still at the same temperature, for 25-30 minutes until golden brown.

Serves 8

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