Beautiful lattice tart with homemade jam. Delicious tart, made from scratch, perfect for the weekend bake!
Prep Time 45minutes
Cook Time 50minutes
Total Time 1hour35minutes
For the blackberry jam filling:
500gblackberries(fresh or frozen)
For the pastry:
400gplain flour, plus extra for dusting
5tbspice cold water
2tbspcaster sugar for sprinkling
Place blackberries in a large pan with the granulated sugar and lemon juice. Leave on site for about 20 minutes, stirring every now and then with wooden spoon. Try to squash the berries gently, allowing the juices to drawn out of the blackberries.
In a mean time, make pastry. You can use food processor, and mix the flour, butter, and a pinch of salt until it resembles the texture of the breadcrumbs. Add egg yolk with 5 tbsp of ice cold water and pulse until pastry comes together into a ball. You can add extra water if needed. If you making pastry by hand (I did), rub the flour and butter with your fingers in a bowl, then stir in the egg yolk and water with a wooden spoon. Work the pastry for a couple of minutes, then tip it into a piece of cling film and shape into a disc. Wrap and chill for 35 minutes, until firm.
Put two small plates in the freezer (for testing the set of the jam later). Put the pan with blackberries on a low heat and warm gently until all sugar has dissolved . Increase the heat and vigorously boil, until the jam temperature reaches 105 C. This should take anywhere between 5 to 15 minutes (depending on the size of your pan). The jam will be visibly thicker.
Remove pan from the heat, then spoon a small amount of jam into one of the cold plates. After few seconds, push your finger through the jam. If it wrinkles- it's ready, if not, put the pan back on the heat and bubble for couple more minutes. Take off the heat and set aside to settle and cool down.
On a floured surface,m roll out two thirds of your pastry to a 30cm circle. Carefully roll the pastry around the dusted rolling pin, then unroll into the tart tin. Pastry will be quite crumbly, but if it breaks, just patch it up. You can use a piece of pastry to push the pastry case into the edges of the tin, then trim away any excess, but save the offcuts for the lattice top. Prick the base all over with a fork. Chill for 30 minutes in the fridge, or 10 minutes in the freezer. Heat the oven to 200 C (180 C fan).
Line the case with a large piece of baking paper/ foil and fill with ceramic baking beans or rice. Blind bake for 20 minutes, then remove the beans and paper and bake for further 5 minutes until pastry feels sandy. Leave to cool slightly.
Spoon the jam into the case, then roll out the rest of the pastry into a rectangle the thickness of 3-4 mm. Slice the pastry into 3cm thick strips, re- rolling if needed. You will need 6 strips. Lay the strips in a lattice over the pay (see recipe notes).
Sprinkle the tart with caster sugar and bake for 25 minutes until golden brown. Set aside to cool to room temperature. Serve with cream or ice- cream.
You will need 23cm pie dish or tart tin and a kitchen thermometer (to jeck the jam temperature)
You may want to use preserving sugar, as it sets the jam really well. Normal, white granulated sugar will also work, but I found jam not setting as quickly, and I ended up adding some agar flakes to it, just to thicken it a bit more
To learn how to make lattice topping, watch this video
To learn how to make even better lattice topping, watch this video