If there’s one thing I love it’s foraging. For me that’s sniffing out all the lovely aromas in the roots of trees, making my own marks and helping my mum pick blackberries. We can’t do it often because they are only ripe in the early autumn. But there are lots of bushes along the waggonway which is one of my favourite walks cos it’s got lots of trees and interesting smells.
Mum says poo bags come in very handy in blackberry season as they’re dual purpose – not that she collects poo and brambles in the same bag! – so if you have a bundle in your pocket you can use one or two for collecting fruit. She’s bagged pounds of berries this way.
When we get home she washes them to get the dust and spiders out then makes delicious things. I’m not keen on jam but I will force down a bit of pie, crumble or cake if there’s any on the go.
My mum’s blackberry custard tart – multo delicioso!!
- 120gr plain flour or gluten free flour
- 60gr polenta*
- 1 tablespoonful demerara sugar
- 100gr butter, in small chunks
- approx 6 tablespoonsful of cold water
Whiz dry ingredients and butter in food processor then add enough water to make a soft, pliable dough. Press, thickly, into a 20cm flan dish.
- 300gr fresh blackberries (enough to fill pastry in a double layer)
- 3 eggs beaten with
- 1 tablespoonful of caster sugar
- 1 teaspoon vanilla extract
- 100ml of single cream
Fill your pastry case with the blackberries before pouring over custard. Bake for 25-30 minutes at 160c until set. Serve warm with creme fraiche.
* The polenta pastry stops juicy fruit from making the bottom soggy.
This tart keeps well in the fridge – if there’s any left!