Tag Archives: blackberry

Blackberry and Blueberry ‘No-Bake’ Cheesecake

Serves 10 -12

An absolute ‘wow’ of a decadent dessert that could take central stage at any dinner as well as a cheeky family lunch! A crispy, rich ‘Oreo’ base is perfect to underpin the light, fluffy and fabulously fruity flavour of the ‘mousse’ that is the mainstay of this delicious cheesecake; and all topped with a glossy, slightly tart yet sweet jelly that is bursting with the Autumnal flavours that are blackberries. Just yummy!

What you need…

1 x deep, 20cm round cake tin, liberally buttered and lined with parchment paper

60g butter, melted

250g Oreo biscuits

200g blueberries

350g blackberries

150g caster sugar

Finely grated zest and juice of 1 lemon, separated

100ml water

400g full-fat cream cheese

250g mascarpone

300ml double cream

3 sheets fine-leaf gelatine

to decorate

Blueberries and blackberries, (optional)

What to do…

Whizz the Oreo biscuits in your food processor until quite fine crumbs. Pour in the melted butter and whizz to evenly combine. Tip into your cake tin, spread evenly over the bottom and then use the back of a spoon to press firmly into place. Chill.

Meanwhile, heat the berries, 25g of the sugar, all of the lemon juice and the water in a saucepan until bubbling. Bubble gently for around 15 minutes or until the blackberries are super mushy.

Push the fruit mixture through a sieve, using the back of a spoon to press down hard, extracting as much juice as possible. Either discard the purée or cover it and chill it to make mini blackberry and apple pies or spread on toast (like I did!) Back to the recipe: cover and cool the berry juice.

When you’re ready to assemble, tip the cream cheese, mascarpone, double cream, remaining sugar and all of the lemon zest into a large bowl and use an electric handheld whisk to beat until really stiff. Pour in 150ml of the berry juice (reserving the rest) and whisk again to incorporate. Plop the ‘mousse’ onto the base and spread evenly and level. Pop into the fridge and chill for 1 hour.

To the jelly: soak the gelatine leaves in cold water for 5 minutes. Meanwhile, heat the remaining 275ml berry juice until hot (if you’re a bit short on the juice, just top it up with a little water). Remove from the heat, squeeze the excess water from the gelatine leaves and add to the juice. Stir to dissolve. Cool for 15 minutes and then pour over the ‘mousse’. Carefully, pop your cheesecake back into the fridge for at least 6 hours, but ideally overnight.

To serve, gently release your cheesecake from its tin confines and peel away the parchment paper. Transfer to a pretty serving plate and decorate with blueberries and blackberries. Cut into wedges of gorgeousness and simply savour every delicious mouthful. Go for a second piece!

Tip…

Pick your blackberries, wash them, dry on kitchen towel and then freeze in bags – no need to lay them out flat on trays

Inspired by…

Good Housekeeping

How easy…

It takes time but you can do it in stages and go off and do other things whilst the different elements chill and cool. Other than that, it’s dead easy to make, requires no baking and is sensational. Also, you have to make it the day before you want it, which I love.

 

 

Blackberry Jam Lattice Tart

A little blackberry obsessed, I’ve been gently but regularly foraging the locality, picking blackberries for tarts, ripples, sorbets or just for the lusciousness of grabbing a handful of fresh, free fruit. Anyway, as much as I like trialling different pastry recipes, sometimes I just want a quick tart made with cheat’s pastry! Whop it together, pop it in the oven and enjoy! This one didn’t disappoint – takes no time to make (unless you’re silly enough to plait some of the lattice topping – very relaxing though) and just a wonderful reminder of sun-warmed early Autumnal days.

What you need…

1 x 23cm loose-bottomed tart tin, liberally buttered and lined on the bottom with parchment paper

1 x 450g packet sweet dessert short crust pastry mix (I used Sainsbury’s)

9 tablespoons cold water

Plain flour, for dusting.

500g blackberries

450g jam sugar

Juice ½ lemon

1 egg, lightly beaten

Caster sugar, for sprinkling

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Put the berries in a large heavy-based pan over a low eat with the sugar and lemon juice. Gently heat and fold the sugar into the blackberries until dissolved. Bring the fruit to a gentle boil, stirring occasionally and let the fruit simmer for about 10-12 minutes. Allow your yummy jam to cool for 10 minutes.

Meanwhile, use a fork to mix the water into your pastry mix to form a soft dough (delight in how easy this is!) Dust your work surface with the flour and roll out the pastry dough in a rough circle slightly larger than the tart tin. Drape the pastry into the tin, gently pushing it into the edges. Trim off the excess pastry, briefly knead the excess to form a ball and then roll out into a long, thin rectangle. Use a sharp knife to cut thin strips that will be used to form the lattice top.

Plop the jam into the pastry case. Brush the edges with beaten egg and then create your lattice top. I fiddled about with mine, weaving under and over but you don’t need to be that pedantic – create your topping as you wish! Brush the lattice work with beaten egg, sprinkle with caster sugar and pop the tart into the oven, baking for 30 minutes, turn the pie around and cook for another 5 -10 minutes, just to make sure that your tart is evenly golden all over.

Allow your lovely jammy tart to cool a little. If you can’t wait and want to indulge in your tart whilst it is warm, the jam will still be runny and oozingly gorgeous; if you allow it to cool properly, then you will have a set jam filling. If, like us, you dig in practically immediately and then return for seconds a couple of hours later, you get to enjoy both experiences!

If you’re luck enough to have a thermomix…

Use this marvellous little machine to make the jam whilst you’re faffing around with the pastry: chuck the blackberries, sugar and lemon juice into the mixing bowl and blend for 10 seconds/speed 6. Cook for 28 minutes/varoma/speed 1, inserting the simmering basket rather than the measuring cup to prevent splashing. Job done!

Berry Jam Lattice Tart w

Inspired by…

Delicious magazine

How easy…

Really easy, whether you use a saucepan or the thermomix and there’s absolutely nothing wrong with the occasional pre-made pastry mix!

 

 

Apple and Blackberry Pie

Historically, I have made my apple and blackberry pies by rolling out ready-made pastry and chucking into the pie dish chopped raw Bramley apples with blackberries, sprinkling with sugar, topping with pastry and whopping in the oven: we all thought these were fine. So, when I saw this recipe, I did think it involved a lot of faffing about, but… the difference is phenomenal! The pie is so very, very delicious: sweet, scrumptious apple given an extra depth of flavour and warmth by the addition of cinnamon and ginger and the lovely Autumnal blackberries with the cheeky little zing of the orange zest – a wonderful combination that brings in one mouthful everything that is wonderful about this lovely season! Give it a go!

Serves 6 – 8 (if you’re conservative with your portion sizes!)

What you need…

1 x 23cm loose-bottomed tart tin, lightly buttered and lined on the bottom with parchment paper or Bake O Glide

1 x baking sheet

750g short crust pastry (ready-made or home-made – see recipe for Lemon Tart, already blogged: you will need double the quantity)

3 Bramley apples, peeled, cored and roughly chopped

150g golden caster sugar plus extra for sprinkling

1 teaspoon ground cinnamon

½ teaspoon ground ginger

50g unsalted butter

Pinch salt

200g blackberries

Zest from ¼ large orange

1 egg, lightly beaten

What to do…

Roll half the pastry to the thickness of a pound coin and line the base of your tart tin, trimming the pastry so that there is a little overhanging. Prick the base, line with parchment paper and fill with baking beans. Pop in the fridge for 1 hour.

Meanwhile, put the apples, sugar, spices, butter and salt in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat to moderate and simmer for 10 minutes, stirring occasionally, until the apples are soft. Remove from the heat, tip in the blackberries and orange zest. Stir gently to evenly incorporate and set aside to cool.

Preheat your oven to 180°c / 350°f / gas 4. Put the tart tin on the baking sheet and pop in the oven for 15 minutes. Remove the parchment and baking beans and bake for a further 10 minutes. Brush the inside of the case with beaten egg and return to the oven for 2 minutes. Cool briefly and then, using a serrated knife, trim the overhanging pastry.

Roll out the remaining pastry again to a pound coin thickness and then cut into strips – mine were just over 1 cm wide. Brush the rim of the pastry case with beaten egg and then, using a slotted spoon, (we don’t want any soggy bottoms) add the fruit to the case. Use the strips to make a lattice topping, trimming the edges level with the pie case. Brush the lattice topping generously with beaten egg and then sprinkle with sugar.

Bake for 45 minutes.

Remove, sprinkle with a little more sugar and then cool for at least 15 minutes. Remove from the tin and serve with double cream (if you’re John) or as it comes (if you’re me). Taste the very best flavours of Autumn – yum, yum, yum!

Tip…

For illustrations on easily creating a lattice topping for your pie, see my blogged Chicken, Mushroom and Leek Lattice Pie, inspired by our national treasure, Mary Berry.

Inspired by…

My Waitrose magazine

How easy…

It’s not difficult but there is quite a lot of faffing around so you do need the time available but hey, it’s worth it!