Tag Archives: thermomix

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!