Pickled Blackberries – Method:
Place the sugar, water, spices and herbs into a pan and bring to a simmer on a medium heat, stirring every so often. Once boiled, leave to cool for 2-3 minutes. Meanwhile, place your blackberries into a clean sterilised jar. Now pour over your pickling liquor, seal the lid on top and allow to cool. This will keep for up to 4-6 weeks in the fridge and longer if unopened.
Pickled blackberries are great to use in so many ways, from sweet to savoury dishes. Serve with cakes, ice cream sundaes or salads for a unique and delicious garnish.
Ingredients:
• 250g Caster Sugar
• 250g Water
•3 Crushed Cardamom Pods
• Pinch of Dill Seeds
• Pinch of Coriander Seeds
• 2 Bay Leaves
• 1 Sprig of Thyme
•2 Punnets of Blackberries or Hedgerow Blackberries, Washed
Frangipane Filling – Method:
Heat the oven to 180°C/160°C fan/gas 4 with a baking sheet inside. Roll out the pastry on a lightly floured surface to the thickness of a £1 pound coin, then use it to line a tart tin, trying not to stretch the pastry too much. Trim off the excess pastry and prick the base all over with a fork. Line the pastry case with baking paper and fill with baking beans or uncooked rice. Chill for 30 minutes.
Put the tart case on the pre-heated baking sheet and bake for 15 minutes, then remove the beans/rice and paper and cook for a further 5 minutes until pale golden and sandy to the touch.
Meanwhile, make the filling. In a large mixing bowl, beat the butter and sugar together using an electric hand mixer until pale and fluffy. Beat in the eggs, a little at a time, then fold in the ground almonds, flour and lime zest.
Spread your chosen hedgerow jam over the bottom of the tart case, then crush the blackberries evenly over the top, adding a few of the herb leaves. Next, spoon over the filling mixture, levelling the surface with the back of a spoon. Scatter over the pickled blackberries, elderberries and the rest of your herbs, then bake for 35-40 minutes until golden, well risen and just set in the centre. Remove from the oven and brush with the gin, then allow to cool.
Serve with dollops of crème fraîche.
For the Frangipane Filling:
•150g Unsalted Butter, at Room Temperature
•150g Caster Sugar
•3 Large Free-Range Eggs, at Room Temperature, Beaten
•150g Ground Almonds
•3 Tbsp Self-Raising Flour
•Finely Grated Zest of 1 Lime
•6 Tbsp Blackberry or Your Own Hedgerow Jam
•2 Sprigs of Tarragon or Fresh Thyme
•Large Handful of Blackberries and Elderberries
• Pickled Blackberries
• Good Splash of Gin