There’s nothing more satisfying that eating something delicious that you’ve grown yourself. At WEN, that’s basically our mantra! We believe that growing your own food is a guaranteed way to improve your diet, health and happiness, as well as reducing your expose to harmful chemicals found in pesticides. Eating seasonal, locally grown food also has vast benefits for the environment too, reducing the air miles of your food and decreasing your carbon footprint. Our seasonal food series shows you how to make the most of the fruits of the season in easy and delicious recipes.
August is without doubt the month of summer. It is the month of hot, lazy days and reaping the benefits of your hard work in the garden throughout the year. One of the most satisfying things to harvest in August are wild berries, which often grow in abundance in the countryside. I love escaping London for a weekend at my parents in the countryside, especially in August and September, when the apples and plums on our trees are finally ripe enough to pick, and the edges of our garden are defined by unruly blackberry and raspberry bushes.
The base is an almondy, buttery frangipane, covered by a layer of sweet, sticky blackberries with a cinnamon and sugar crumble topping. Think coffee cake but the coffee has been replaced by almonds and blackberries. It’s delicious in the afternoon with a cup of tea, or could probably even pass as breakfast food (everyone knows cake is the ultimate in breakfast foods.
Blackberry and Almond Tart
For the frangipane base:
160g caster sugar
160g ground almonds
40g plain flour
about 150g of blackberries (or as many as you can pick!)
Preheat your oven to 180 degrees and grease and line a pie dish.
Cream together your butter and sugar, then add the eggs and mix well. Add the ground almonds and flour.
Tip your frangipane mixture into your pie dish, then arrange the blackberries over the top, ensuring that they are spread out evenly over the whole base. Put the tart in the fridge, then, make your topping.
For the topping:
150g plain flour
75g brown sugar
2 tablespoons ground cinnamon
handful of flaked almonds
Rub the butter into the flour between your fingers until it resembles breadcrumbs. When you have a fine, sandy consistency, mix in the sugar, cinnamon and flaked almonds. Sprinkle the crumble over the blackberries, then bake in the oven for 20 to 30 minutes, or until the top is golden brown and the tart is firm to the touch.
When it is cool, remove it from the pie dish and enjoy!