Mother Nature is preparing us for the onslaught of winter bugs by supplying us with free stashes of blackberry bushes every autumn. Blackberries are honking with vitamin C and immune-boosting carotenoids. Look up your local PYO (pick-your-own) farm instead of shooting back cold meds this autumn. This Blackberry Tart with Almond Pastry is going to become you favourite Autumn Dessert.
- For the raw pastry:
- 11/2 cups (210 g) almonds
- 1 cup (80 g) desiccated coconut
- 3/4 cup (115 g) sultanas or raisins
- Zest of 1 unwaxed lemon
- 3 tablespoons raw honey or maple syrup
- 1 teaspoon ground allspice or ground cinnamon
- Good pinch of sea salt flakes
- For the filling:
- 3–4 cups blackberries
- 8 Medjool dates
- 2 tablespoons raw honey or maple syrup (optional)
- Squeeze of lemon juice
- Coconut yogurt, to serve
Using your food processor, briefly blend the pastry ingredients together until they start to clump into a doughy ball. You might need 1 teaspoon of cold water to help it along. Scrape into a pie dish and press along the sides and bottom to cover the entire dish and form a crust. Place in the freezer.
To make the jammy filling, blitz half the blackberries with all of the remaining ingredients (except the coconut yogurt) until smooth. Gently stir through the rest of the blackberries with a fork and spread over the chilled pastry. Let it set for 4 hours in the fridge and serve beside a good dollop of natural or coconut yogurt.