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Blaeberry Crumble

Blaeberry Crumble

Made with blaeberries, this tart is particularly satisfying but it can easily be adapted for other fruits – gooseberries, bullaces, cherries (stoned) or a combination of crab apple and blackberry are all very good.


Ingredients:

Serves 8

650g blaeberries
50g caster sugar
1/2 tablespoon lemon juice

For the sweet shortcrust pastry:
115g unsalted butter
200g plain flour
25g caster sugar
1 egg yolk

For the crumble:
50g butter
50g plain flour
50g ground hazelnuts (or ground almonds)
50g light brown (or caster) sugar

For the pastry, rub the butter into the flour (or process in a mixer) and stir in the sugar. Mix in the egg yolk and add just enough cold water to bring the mixture together into a dough. Wrap in foil or clingfilm and chill for at least 30 minutes.

Roll out the pastry to about 5mm thick and use to line a 25cm tart tin. Bake blind – i. e. line the pastry with foil, fill with baking beans and cook for 12–15 minutes in an oven preheated to 200°C/Gas Mark 6, then remove the foil and beans and cook for another 2 minutes to dry out the base. Gently wash the blaeberries and toss with the sugar and lemon juice so the berries are coated. To prepare the crumble, rub the butter into the flour until it resembles fine breadcrumbs, then mix in the hazelnuts and sugar. Spread the fruit evenly in the cooked pastry case and sprinkle the crumble on top in an even layer. Bake in an oven preheated to 190°C/Gas Mark 5 for about 30 minutes, until the crumble top is nicely browned. Serve the pie warm, on its own or with cream.